Getting into the festive spirit with this red velvet smoothie for breakfast! I used the chocolate flavor of This PKN pecan milk to make this, and it turned out so delicious! This is a super quick and easy breakfast to make, and using beets for the color adds in some veggie nutrients - I promise it will not taste like beets or vegetables!
Here’s how to make this:
Note: If you don’t have a chocolate milk, you can use a plain or vanilla milk and add 1-2 tbsp cocoa powder to taste. However, this chocolate PKN milk is my favorite chocolate plant-based milk I’ve ever had, so I definitely recommend trying it!
(makes 1 smoothie)
1 frozen very ripe banana
About ⅓ cup cooked beet
1 cup chocolate PKN milk
1 tsp vanilla
optional: 1-2 tbsp almond or cashew butter (or a handful of almonds or cashews) for extra creaminess
How-to: Blend all ingredients together until smooth and no beet pieces are visible. It will be a beautiful dark pink color!
Did you know that pecans are the only major tree nut native to the US? This PKN uses Texas-grown upcycled pecans to make their non-dairy pecan milk.
Their pecan milk is the BEST plant milk on its own I’ve ever tasted, I would actually choose to drink it plain, which I wouldn’t say for other plant-based milks I can think of! And with no added sugars, it still has a great natural sweetness! It was pleasantly surprising when I took my first sip - it was so creamy and flavorful!
What’s more, This PKN has a strong focus on sustainability! Their pecan farming supports native plant ecosystems and regenerative agriculture.
Thank you to PKN Milk for sending me your milk to try and sponsoring this post!