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Mint Chocolate Chip Smoothie - Cool, Creamy, and Refreshing

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup unsweetened milk (almond, oat, or dairy)
  • 1/2 cup plain or vanilla Greek yogurt (or coconut yogurt for dairy-free)
  • 1 frozen ripe banana, sliced
  • 1 packed cup fresh spinach (optional for color and nutrients)
  • 10–12 fresh mint leaves (or 1/4 teaspoon peppermint extract)
  • 1–2 teaspoons honey or maple syrup, to taste (or 1 pitted Medjool date)
  • 1 tablespoon cacao nibs or mini dark chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1 cup ice (adjust to desired thickness)
  • Pinch of sea salt (optional, enhances flavor)
  • Optional boosters: 1 scoop vanilla or unflavored protein powder, 1 tablespoon chia seeds or flaxseed, 1 tablespoon almond butter

Method
 

  1. Add liquids first. Pour the milk into your blender. This helps the blades catch and blend smoothly.
  2. Layer soft ingredients. Add Greek yogurt, vanilla, sweetener of choice, and a pinch of salt if using.
  3. Add produce. Toss in the frozen banana, spinach, and fresh mint leaves. If using peppermint extract, start with 1/8 teaspoon and taste before adding more.
  4. Boost it. Add any extras like protein powder, chia, flax, or nut butter.
  5. Top with ice. Add ice and blend on high until creamy and thick, about 45–60 seconds. Scrape down the sides if needed.
  6. Fold in the chocolate. Add cacao nibs or mini chocolate chips and pulse a few times. You want tiny flecks, not a fully blended chocolate smoothie.
  7. Taste and adjust. Add more mint for freshness, sweetener for sweetness, or milk if it’s too thick.
  8. Serve immediately. Pour into a chilled glass and finish with a sprinkle of chocolate chips on top.