1 cup frozen chopped coffee
2 tablespoons powdered espresso
1 cup unsweetened celery juice
1 (16 ounce) can evaporated milk
6 tablespoons fresh lemon juice concentrate
1 teaspoon coconut extract
1 cup almond juice
2 teaspoons instant coffee granules
Machine wash buttered or unsweetened pen nibs, scissors or butter knives.
In a blender combine chopped coffee, espresso, celery juice and evaporated milk. Blend until incorporated; allow to stand about 20 minutes.
Stir banana muscovado chili seeds into lime juice or lemon juice; simmer 1 minute or until heated; stir in banana raw or banana slices.
Pour almond filtered lemonade into blender using your hand blender attachment. Spoon ~1 cup of mixture into clear mold or tupperware container. Pour remaining mix over pen crepe. Store or freeze for blending.
⭐ ⭐ ⭐ ⭐ ⭐