Woman in Real Life

I like to have proper tools in my kitchen. As home cooks these days, we have access to thousands of free recipes online. If you're a cookbook addict like me, you also have a wealth of cookbook recipes to choose from. So many temptations and so little time. But I find it frustrating when you discover a great recipe and you don't have the tools to craft it easily and efficiently.

A good quality blender is an absolute necessity. I want my blender to blend frozen ingredients like berries and ice cubes without hesitation. It has to process cashews into a creamy sauce (with the addition of water of course) on demand. And it better be able to whip together fresh, homemade almond milk in under two minutes. We use our blender two or three times a day in this house so it has to be sturdy too.

Up until recently we were using a blender that was kind of okay but not as great as I wanted it to be. Plus, my husband had dropped the container and cracked it. Fortunately, just in time, Hurom sent me their new (and first-ever) blender for review - the Hurom Hexa Power High Speed Blender. Read on for my initial experience with the blender and a delicious vegan chocolate iced cappuccino recipe that you can whip up in your blender today!

*I was provided with product for review purposes. Nevertheless, all opinions are authentic and my own. This post contains affiliate links. If you make a purchase after following a link, Woman in Real Life may earn a small commission. Your price is not affected."



The first thing I made with the Hurom Hexa Power High Speed Blender was, of course, a smoothie. The blender has a powerful 1,600-watt motor that blends up to speeds of 30,000 RPM, comparable or higher than other high quality blenders. It also has a one-touch auto pre-programmed smoothie function that's super convenient for making smoothies. We have made several smoothies with the Hurom blender now and my husband and I have been impressed by how smooth they became in a very short time. There are auto buttons for ice crushing (hello margaritas!) and soup too. (You can heat soup right in the blender without the need for a stove.) The machine also comes with a tamper for helping along unwieldy foods.



Since that first smoothie, I have also used the Hurom Hexa blender to make creamy, wonderful almond milk and raspberry puree for flavouring my homemade kombucha (pictured above). The blender handles both of those tasks with ease. The "Hexa" in the blender's name comes from hexa-blending technology. In other words there are six blades, which together create a mini tornado in the 2-litre container.

At about 19.5 inches tall, the Hurom Hexa blender doesn't quite fit under our cupboards, but we keep our blender elsewhere anyway. The Hexa Power High Speed Blender’s manual dial ranges from 16,000 to 30,000 RPM, so you can use the best blending speed for your specific ingredients. With a stainless steel body, Hurom's blender is attractive and fits right in with our other small appliances. The container is a BPA-free Tritan (plastic) that's much lighter than glass. The blender has an automatic safety system - power shuts off when the heat reaches its limit and operation stops if the container is lifted off the base.


And now for an idea of what to make in your high-speed blender - an amazingly yummy vegan chocolate iced cappuccino! I have never been a big coffee drinker, because I'm sensitive to caffeine, but when I was younger and still consuming dairy, I used to occasionally like to treat myself to a Tim Hortons iced cappuccino. (This year, Tim Hortons celebrated the 20th birthday of their iced cappuccino.) Tim Hortons makes their "blended frozen coffee beverage" with cream as a default (and coffee of course) but I used to ask for the chocolate milk version. My kids (who are vegetarians rather than vegans) are teenagers and prone to spending lots of time at Tim Hortons with their friends. They love a good iced capp themselves and I believe they most often choose the chocolate milk iced capp too.

Recently I have been enjoying cold brew coffee, thanks to this Asobu Portable Cold Brew Coffee Maker that was sent to me by Van Houtte. It's such an easy process to make cold brew. (I just start it brewing at bedtime and enjoy an iced coffee at lunch the next day.) And you can keep your cold brew in the fridge for a week or two after. I do a decaf version most of the time but hardier folks can definitely use regular coffee. Anyway, my new found addiction to cold brew got me thinking about using cold brew to produce my own dairy-free version of the Tim Hortons style chocolate iced cappuccino.


The ingredients for my homemade iced capp are quite simple - cold brew coffee (I'm sure other coffee would work too), coconut creamer for coffee, chocolate soy milk (or other non-dairy chocolate milk), coffee ice cubes, regular ice cubes and maple syrup for naturally sourced sweetness.

I like to use some ice cubes made from coffee so the iced cappuccino flavour doesn't get watered down. Just remember to put some cold brew in an ice cube tray the day before. I make coffee ice cubes and then transfer them to a freezer bag and keep them ready in the freezer.


To make a vegan chocolate iced cappuccino, simply add all of the ingredients to a high-speed blender and blend together until combined, creamy and still a bit icy. (Add more ice cubes if needed to get the right consistency.)


This vegan chocolate iced cappuccino is non-dairy, naturally sweetened and, best of all, delicious! My daughter (who has become something of a Tim Hortons iced capp expert) says it's the perfect sweetness, and my teen son (who normally compliments nothing I make) said this iced cappuccino is better than the Tim Hortons version. (You could have knocked me over with a feather when he said it.) If you don't have a strong sweet tooth, start with a tablespoon of maple syrup and add more if desired after you first taste the iced cappuccino.


Please do give this vegan chocolate iced cappuccino recipe a whirl and let me know how it goes. For those of you who have a Tim Hortons in the area, let me know how my iced capp compares. I find it feels like a decadent treat but the ingredients are pretty healthy and you get a good dose of vitamins and minerals if you use fortified non-dairy beverages.


A bit more about the blender:

How much does the Hurom Hexa Power High Speed Blender cost?

The retail price for Hurom's Hexa Power High Speed Blender is $489 in Canadian dollars, which in my experience is about the minimum you can expect to pay for a high-end blender. It's $349 in the USA. The blender is covered by a 5-year limited warranty.

How do I clean the Hurom blender?

What I have found with this (and every other blender without a detachable blade) is that it's best to clean (or at least add water to) the blender container right away after use. This reduces the chance that foods will stick to the blades. Hurom recommends adding water and holding down the pulse switch to rinse in 20 seconds. Use caution if cleaning the blades manually, as they are sharp.

About Hurom

Hurom is a leading maker of slow juicers, with patented technology that squeezes out juice instead of shredding fruits and vegetables like other juicers and blenders, minimizing damage to ingredients and keeping natural taste and nutrition intact. The Hexa Power High Speed Blender is their first entry into the blender category. Like the slow juicers, the blender aims to help people create healthy food and recipe options. Founded in 1974, Hurom is now the world's largest seller of slow and cold press juicers. For more information, visit hurom.ca. My thanks to Hurom for this great kitchen tool.

Questions for you

Do you use a blender often? What for? Do you believe in the importance of having good kitchen tools? Finally, how many cookbooks do you have? (Asking for a friend.)

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