From the Shipt Kitchen: Jac S.’s Vegan Peppermint (St.) Paddy’s Shake
We all have that go-to meal – the one Grandma used to make, the one we bring to parties, or the one we whipped up using leftovers that turned out to be a keeper. In this series, we’re sharing our community’s go-to recipes, along with the memories and stories that make them worth making again and again.
While some celebrate St. Patrick’s Day with a Guinness, others commemorate the holiday with a popular (and often elusive) frosty green milkshake from one of America’s biggest chains. For vegan food blogger and Shipt X-Team member, Jac S., recreating popular fast food using natural ingredients doesn’t take the luck of the Irish.
“I love to take ‘mainstream’ food and recreate it with natural ingredients,” says Jac, who has been a vegan for several years and has two degrees in pastry art and hospitality management. “When I see advertisements this time of year for St. Patrick’s day milkshakes, it inspired me to make a plant-based version to fit my vegan diet.” The result not only tastes good, but is good for you, too. Jac’s version uses fresh spinach instead of dye for the famous green color, and is even topped with vegan whipped cream for indulgence.
“For me, a recipe isn’t a step-by-step process but rather a time to be inspired by the ingredients.” Problem-solving is a big part of this – Jac knows that veganizing recipes takes patience, trial, and error. His creativity inspired “The Vegetarian Baker,” a food blog devoted to remaking classics with plant-based ingredients. Jac was just a sophomore in college when he began writing the blog in 2011, and it now has over 400,000 fans worldwide.
Although the food is clearly one of Jac’s passions, he didn’t want to be confined to working in a kitchen the rest of his life. “Working for Shipt, I can still be in touch with the food world while interacting with all types people on a daily basis,” said Jac. His work on the X-Team inspires his talent for problem-solving, as well.
And if his Peppermint Paddy Shake is any indication, his knack for problem-solving extends through his work and food.
Jac says: Frozen bananas are a great replacement for ice cream – I sometimes blend them and eat them on their own! For the color, I originally created this recipe with green food dye. But after experimenting with spinach, I realized the natural green really makes the color pop!
Vegan Peppermint (St.) Paddy’s Shake
- 6 bananas, sliced & frozen
- 1 cup coconut milk
- 1 ½ cups almond milk
- 1 teaspoon peppermint extract
- 1 cup spinach
- Green sprinkles for garnish
- Vegan whipped cream for garnish
- Start off by slicing the bananas and placing on a parchment lined sheet tray. Place in the freezer for at least an hour.
- Once frozen, place the bananas, coconut milk, almond milk, peppermint extract, and spinach into a blender. Blend until smooth. This should take 60-90 seconds.
- Pour into a glass or mug. Garnish with vegan whipped cream and green sprinkles.