Chocolate peanut banana curd shake

• Banana · ripe, frozen if possible1 medium (100 g)
• Hung curd · curd drained in a muslin for 2–3 hours100 g
• Toned milk · chilled150 ml
• Peanut butter · unsweetened1 tbsp (16 g)
• Cocoa powder · unsweetened1 tbsp (5 g)
• Ice cubes3

Method

1. 1

   Add the milk, hung curd, cocoa and peanut butter to the blender jar and blend on medium for 20 seconds so the cocoa dissolves without lumps.

2. 2

   Add the banana and ice. Blend on high for 40 seconds until thick, smooth and uniformly brown.

3. 3

   Pour into a tall glass. It should hold a spoon upright; add a splash more milk if you prefer it drinkable.

Tips

• Hang 200 g of curd in a muslin over a bowl in the morning and you will have about 100 g hung curd by evening.
• A pinch of salt makes the chocolate taste stronger.

Swaps

• No hung curd? Use 150 g thick plain curd and cut the milk to 100 ml.
• Optional boost: half a scoop of chocolate whey adds about 10 g protein.