This smoothie has a Chinese twist. It is a little different from the other smoothies I’ve had, and surprisingly tasty. Hope you think so, too.
It’s packed with healthy fats and can be made up to 2-3 days in advance. So soak the nuts on Sunday morning and make the smoothie on Sunday evening and you have your next couple of weekday breakfasts nailed. I so appreciate being able to get breakfast ready the night before – it is always a boost when my mornings are so hectic.
I need to remember to plan this recipe in advance and apply a little patience, but it’s simple and involves no great effort.
The recipe is from Maggie Zhu at OmnivoresCookbook who says she got the recipe from her mom. She comments …
The idea of this drink is similar to horchata … to my surprise, the drink was delightfully nutty, sweet, and creamy … I admit the cooking process looks a bit tedious for a breakfast dish. When you cook it on the stove, you’ll need to stir the mixture constantly to avoid burning the bottom, as if you’re cooking risotto. That’s why I usually make this one on weekends only. The smoothie will stay good in the fridge for 2 to 3 days, so it’s possible to make it beforehand and serve it the next day.
Please turn to the Next Page (click button below) for the Walnut Peanut Smoothie with an Oriental Twist recipe …