It's time for this month's Secret Recipe Club! The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
This month I was assigned the blog Cheap Ethnic Eatz. It's written by Evelyne, a foodie from Montreal. Evelyne describes her blog as "A journey into the many ethnic cuisines my city and the world has to offer." She started it as a supper club and it grew into a blog, first more about her experiences dining out, but now morphing more into being more about her experiences in the kitchen. Recipes of hers that made my short list were: Navajo Tacos, Pumpkin Pudding, and her East Meets West Arancini. But I ended up going with one of her blended coffee drinks. As soon as I saw her Maple Walnut Coffee, I knew that's what I wanted to make.
My family doesn't like walnuts that much, so I always substitute pecans instead. So it turned into a Maple Pecan coffee smoothie. Those of you who are paying attention might notice that this is now the third "maple pecan" recipe I have posted in a row. (See Maple Pecan Salmon and Maple Pecan Scotch Eggs.) I assure you that this was not intentional, and yes, I may be slightly obsessed with the combination of maple and pecan!
Maple Pecan Frappuccino
¼ cup chopped pecans
¼ cup oats (old-fashioned or quick-cooking)
1½ cups vanilla soymilk
1 packet Via instant coffee
2 tbsp real maple syrup
Couple handfuls of ice cubes
Put the pecans and oats into a blender and pulse until they form a powder. Add all remaining ingredients except the ice into the blender and process until smooth. Add the ice and pulse until pulverized. Transfer to two serving glasses; serve immediately.
Makes 2 (10 oz.) smoothies.
I'm calling these frappuccinos because that's what they reminded me of. Only you won't find a maple pecan flavor at Starbucks! They are cool and creamy with the perfect amount of coffee flavor, which is greatly enhanced by the maple and pecan. I never would have thought to combine coffee, pecans, oats, and maple in a smoothie, but it totally works!
I used real maple syrup instead of maple extract because that's what I had on hand. It added the perfect amount of sweetness. I used vanilla Silk because that's what my kids drink (and I'm lactose-intolerant so it worked for me too), but you can use regular milk if you like. You might need to adjust the sweetness since the vanilla soy is sweetened.
I didn't intend to drink too much of this smoothie because all I had on hand was regular Via. (The store was out of decaf, which I usually get.) I am very sensitive to caffeine, and already had some that day, so I was just going to take a few sips to try it out before giving the rest to my husband. I guess I didn't realize how much I liked it until I looked down at my cup and realized it was almost empty. Oops!
Thanks for a great recipe, Evelyne!