Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Get your meal and coffee in a single glass.
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When I was in high school, our town acquired a bagel shop. The kind of bagel shop that substitutes novelty for quality. The kind where you can get a French toast flavored bagel spread with chocolate-strawberry cream cheese, if you are so inclined. And because I was in high school, I was so inclined. I was thrilled.
I was also thrilled because they made blended coffee drinks, and blended coffee drinks are kind of like crack for high schoolers -- but the nearest Starbucks (this being a small town and pre the days of another Starbucks down the street from every Starbucks) was a ways away. The coffee drink my friends and I all became particularly infatuated with from the bagel shop was called the “jumpin’ monkey.” It was a frothy, icy blend of espresso, chocolate, and banana.
The other day, as I was staring at a pile of bananas that were on their way south, a memory of the jumpin’ monkey suddenly flitted into my mind. And there it stayed. It struck me that, while a French toast flavored bagel is almost certainly not actually a good idea, blending together a banana or two with some yogurt, cocoa powder, and espresso might be. So I tried it. And it was. It allows you to get your meal and your caffeine all in a single glass. Plus, it’s an excuse to eat chocolate at breakfast.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.