Waaaaay before the whole smoothie thing even began Latin America was gulping down blended milky, fruity, frothy drinks for breakfast (and as a middle-of-the-day-I-need-something-sweet-to-help-me-savor-the-day kind of drink). Anyone and everyone used to whip up milk, sugar, oats and any fruit you can get your hands on (strawberries, mango, papaya, banana, pineapple. If it could fit in a blender it belonged in a liquado). So this recipe may not be truly authentic but it is an amazing version because it is free of dairy and processed sugar. I added a banana for a ton of sweetness and almond milk for that creamy mouth feel. As a bonus, freezing the fruit means you can get a cold, icy drink without the watery disadvantage ice brings to the table. Add almonds if you want to bring out the nutty flavor of the milk. Plus the addition of cinnamon gives the beverage a nod to oatmeal. So enjoy this vegan liquado. You won’t want to eat breakfast in bowl again.
WHAT YOU NEED:
– ¾ cup of sliced strawberries, fresh or frozen;
-3 tablespoons of old-fashioned oats;
-1 banana, fresh or frozen;
-2 ½ cups of almond or soy milk;
-2 tablespoons of slivered almonds (optional);
-dash of cinnamon (optional).
WHAT YOU DO:
Toss all ingredients in a blender and whirl until frothy. If desired, add water (for a thinner liquado) or ice (for a thicker liquado) to adjust consistency. Slurp, slurp, slurp…