Melt white chocolate baking bar according to package directions. Paint white chocolate stripes on the inside of a 12-oz. glass. Finely crush 1 candy cane. Coat rim of glass with white chocolate and roll in crushed candy to coat. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Shake things up! Toss in a beet for a healthy hidden ingredient that adds all of the color, without all of the flavor.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 oz. white chocolate baking bar, for garnish | ||
| 2 large candy canes, divided, for garnish | ||
| 1 oz. beet, peeled and precooked, or 2 tbsp. beet juice | ||
| ¼ c. Hy-Vee original unsweetened almond milk | ||
| 1 (1-pt.) container Halo Top vanilla bean ice cream, softened | ||
| 8 peppermint candies, finely crushed | ||
| 2 tbsp. Hy-Vee semisweet mini chocolate chips | ||
| 2 tbsp. Hy-Vee aerosol whipped topping |
Things To Grab
- 12-oz. glass
- Blender or food processor
Directions
Place beet and almond milk in a blender or food processor. Cover and blend until smooth. Add ice cream and crushed peppermint candies. Blend until well combined. Transfer to a medium bowl. Fold chocolate chips into mixture and spoon into prepared glass. Top with whipped topping. Garnish with remaining candy cane, if desired.
Nutrition facts
Servings
590 Calories per serving
12-oz.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 190mg
- Sodium: 90mg
- Total Carbohydrates: 116g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 40%
0%
Vitamin D 6%
0%
Potassium 4%