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Spicy Chocolate Shake

Some recipe ideas stick with me—this one came from a childhood favorite: dunking fries into a thick chocolate shake. If you’ve never tried it, it’s a surprisingly delicious combo worth exploring.

My version updates that memory in two ways. First, the fries are given a sweet-cinnamon coating and baked until crisp rather than fried. Second, the “shake” is a rich, thick plant-based smoothie that relies on frozen bananas and dates rather than heavy cream. A touch of chili powder and cayenne brings a gentle heat that lingers alongside the chocolate—an exciting contrast of sweet, spicy, and warm spice notes.

The flavor profile is inspired by Mexican hot chocolate: chocolate, cinnamon, and chiles are an indulgent trio. Chilling them in a shake mutes the initial heat but leaves a pleasant, persistent warmth. I experimented with these flavors years ago in other recipes and love how they work cold.

I considered sweet potatoes for the fries but chose russets to keep the balance between savory and sweet. Russets give the classic fry texture without making the fries too sweet, which helps them pair better with the chocolate dip.

Yield: 2

Spicy Chocolate Shake with Cinnamon Fries

Delicious baked, cinnamon-coated fries served with a sweet, spicy chocolate shake for dipping—an unexpected and delightful treat.

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

Cinnamon Fries

• 1 pound russett potatoes, peeled
• 1 tablespoon coconut oil, melted
• 1/2 tablespoon agave or coconut nectar
• 3 tablespoons coconut sugar
• 1 tablespoon brown rice flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Spicy Chocolate Shake

• 2 large frozen bananas, broken into bite-sized pieces
• 3/4 cup non-dairy milk
• 1 cup ice
• 5 dates, pitted (soak in warm water for 15 minutes if dry)
• 3 tablespoons cocoa powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Pinch of salt

Instructions

Cinnamon Fries

1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Cut the potatoes into 1/4″-square matchsticks and place them in a large mixing bowl. Mix the melted coconut oil and agave or coconut nectar, pour over the potatoes, and stir to coat evenly.
3. Add the coconut sugar, brown rice flour, ground cinnamon, and salt. Toss the fries so they are evenly coated.
4. Spread the fries in a single layer on the baking sheet. Bake for 15 minutes, flip the fries, then bake another 10 minutes (or 15 minutes for extra crispiness). While the fries cool slightly, prepare the shake.

Spicy Chocolate Shake

1. Put all shake ingredients into a blender and puree until completely smooth. Add more ice or frozen banana for a thicker texture, or more non-dairy milk if needed to help the blender.
2. Pour the shake into two glasses and serve alongside the warm cinnamon fries for dipping.

Nutrition Information:

Yield:

2

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Now, whip up this treat and enjoy the rest of your weekend! <3