Coffee Smoothie Recipe
This coffee smoothie recipe blends strong brewed coffee with frozen banana, creamy almond butter, and a touch of cocoa powder into a thick, mocha-like drink that tastes like a frappuccino but packs enough protein, fiber, and healthy fats to actually keep you full all morning.
Equipment
- High-speed blender - Vitamix, Ninja, Blendtec, or similar powerful blender
- Liquid measuring cup
- Measuring spoons
- Paring knife - for pitting the dates
- Tall serving glass - or mason jar
- Reusable straw - optional
Ingredients
- 1 cup brewed coffee - 240ml, strong, chilled or room temperature
- 1 medium frozen banana - about 120g, peeled and frozen; use fully ripe bananas with brown spots for best sweetness
- 2 tablespoons almond butter - 30g, creamy, unsweetened
- 1/2 cup almond milk - 120ml, unsweetened, or any milk of choice
- 1 tablespoon unsweetened cocoa powder - 6g, natural or Dutch-processed
- 2 whole Medjool dates - pitted, or substitute with 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract - pure
- 1 pinch sea salt - to balance flavors
For Serving (Optional)
- cocoa powder - for dusting on top
- coffee beans - for garnish
- almond butter - drizzle on top
Instructions
- Brew your coffee and allow it to cool completely. Use a 1:12 coffee-to-water ratio or cold brew concentrate diluted 1:1. Chill in the refrigerator for 15-20 minutes or brew the night before.
- Slice each Medjool date lengthwise and remove the pit. If dates are firm, soak them in warm water for 5 minutes to soften.
- Add the chilled coffee to your blender first. Then add the frozen banana chunks, almond butter, almond milk, cocoa powder, pitted dates, vanilla extract, and a pinch of sea salt.
- Start blending on low speed for 10-15 seconds to break down large pieces, then increase to high speed. Blend for 45-60 seconds until completely smooth and creamy with no visible chunks.
- Taste and adjust as desired. Add an extra date for more sweetness, more coffee for stronger flavor, or a splash of milk to thin the texture.
- Pour into a tall glass or mason jar. Garnish with a dusting of cocoa powder, a few coffee beans, or a drizzle of almond butter if desired. Serve immediately for the best texture.
Notes
- Banana ripeness matters: Use bananas with plenty of brown spots for maximum sweetness. Slice and freeze them in zip-lock bags for quick weekday mornings.
- Always use chilled coffee: Hot coffee will melt the frozen banana and result in a warm, watery smoothie. Brew ahead and refrigerate overnight for the best results.
- Blender power check: If your blender struggles with frozen banana, let it sit at room temperature for 2-3 minutes before blending to soften slightly.
- No banana? No problem: Substitute with 1/2 cup frozen cauliflower florets, frozen mango, or half an avocado. Add an extra date to compensate for lost sweetness.
- Make it high-protein: Add one scoop of vanilla protein powder, 3 tablespoons of hemp seeds, or 1/4 cup of Greek yogurt for a post-workout boost.
- Meal prep hack: Build smoothie packs in advance by portioning frozen banana, dates, almond butter, and cocoa powder into zip-lock bags. Just add liquid and blend each morning.
- Storage instructions: Store leftovers in a sealed mason jar in the fridge for up to 24 hours. Give it a good shake or stir before drinking, as separation is natural.
- Freeze for later: Pour leftover smoothie into ice cube trays and freeze. Blend the cubes with a splash of almond milk later for a fresh smoothie.
- Kid-friendly version: Replace brewed coffee with 1 cup of chilled decaf cold brew or simply omit the coffee and add 1/4 cup extra almond milk.
- Customize the flavor: Add 1/4 teaspoon cinnamon and cardamom for a spiced version, or swap almond butter with peanut butter for a mocha-peanut butter twist.