Inspirations for your home-made #cococafreakshake
A milk shake is the foundation of every freakshake. Try the creamy shake you get from the following ingredients:
Organic whole milk
Plant milk (based on oat, coconut or almonds)
Fresh fruits (strawberries, raspberries, bananas)
Your favorite cocoa
Nut purée (for example almond purée or peanut butter)
The recipe idea for a vegan #cocoafreakshake was submitted by
Ingredients for a Bavarian Freakshake with Günther and a brownie
To serve two Collins glasses 400ml each
2 transparent Collins glasses
600ml milk or plant milk (e.g. oat or almond)
5 tbsp BecksCocoa Günther
2 scoops vanilla ice-cream or crushed ice
70g dark chocolate
Optional: brownie chunks
70g spelt flour
150g caster sugar
1/2 tsp baking powder
A pinch of salt
Heat the chocolate. Dapple some of it on the inside of each glass. Spread chocolate generously on the rim of the glasses. Press the pretzels into the chocolate when it starts to solidify at the top end.
To prepare the cocoa shake use a food processor or a blender to stir BecksCocoa Günther, the ice-cream and the milk/plant milk into a creamy mass.
Once the chocolate on the inside of the glasses has solidified it's time to fill in the cocoa shake.
For the topping whip the cream, add it and scatter the other ingredients – be fanciful.
To prepare the brownies stir the sugar with the molten butter/margarine in a bowl until creamy. Add the eggs and give another thorough stir. Fold in the spelt flour, BecksCocoa Günther, baking powder and a pinch of salt. Grease a flat cake tin (20x20cm) and fill with the brownie mass.
Preheat oven to 180°C and bake for 25–30 minutes. Use a skewer to check for doneness.