This Shamrock smoothie is a healthy, all real ingredient version of McDonald’s shamrock shake.
Sunday afternoon Ulysses, Ginger and I went for a run on the bike trail near our house. As we were walking onto the trail from the parking lot, a family of 4 was coming off the trail headed to their car when all of a sudden the little kid on his scooter screams “AND I CAN GET AN EGG MCMUFFIN TOO?!”
Ulysses and I just turned to each other and burst out laughing.
There’s a McDonald’s not even a quarter mile from the bike trail parking lot (irony at it’s best) so I guess that family’s Sunday afternoon plans involved some exercise and then erasing any and all strides they had made with that effort at the good ole golden arches.
I tried really hard not to judge, I swear. But it didn’t work.
People rave about these so called shamrock shakes this time of year at McDonald’s. Honestly, I’ve never had one. I can’t even remember the last time I’ve eaten in a McDonald’s (although I did force my brother to order a Big Mac so I could use their internet in Ireland last year). If I’m going to do the fast food thing, it’s going to be Chick-fil-A, hands down.
Whatever’s in those shamrock shakes, I’m going to assume it’s not good for you. It’s probably some ungodly color of green and I’d bet my life they’ve got some hfcs going on too. Oh look, they do.
So instead of green food dye, I used mint.
Instead of hfcs, I used honey.
And you won’t need any sodium benzoate (a food preservative) because you’ll finish it too quickly to need any preserving.
I’m not Irish. Far, far from it. I tan easily and hate Guinness. But, I think I nailed this shamrock thing. At least in smoothie form.
- ¼ cup water
- ¼ cup honey
- ½ teaspoon vanilla, divided
- approx. 15 mint leaves, divided
- 1 cup plain greek yogurt
- ½ cup coconut milk
- large handful of ice
- ¼ cup baby spinach leaves (optional, mainly for color)
- In a small saucepan over medium heat combine water, honey, ¼ teaspoon vanilla and 4-5 mint leaves. Bring to a boil, stirring until honey dissolves and let simmer for 3-5 minutes. Remove from heat, set aside.
- In a blender combine the remaining ingredients.
- Add mint syrup once cooled.
- Puree in blender until smooth.
- Garnish with mint leaves and cacao nibs if desired.