Coffee Smoothie
A quick and energizing breakfast smoothie combining cold coffee, banana, Greek yogurt, and cocoa powder. Ready in just 5 minutes with a creamy, mocha-like flavor that satisfies both your caffeine craving and hunger.
Ingredients
- 3/4 cup strong coffee cold or room temperature
- 1/3 cup milk coconut, almond, or cow's milk
- 1 large banana ripe
- 1 Tbsp cocoa powder unsweetened preferred
- 8 oz Greek yogurt coffee, plain, or vanilla flavored
- 1-2 tsp honey optional, adjust to taste
- 3-4 ice cubes optional, for thickness
- 2 espresso beans chopped, for topping
- 1/2 oz dark chocolate chopped, for topping
Instructions
- Get Your Coffee Ready: Brew your coffee and let it cool down completely. Cold brew works best. Make sure it's not warm to prevent melting the ice.
- Prep Everything Else: Peel the banana and break it into chunks. Measure out yogurt, milk, and cocoa powder. Line everything up before blending.
- Start Blending: Pour the cold coffee into the blender first. Add milk, banana chunks, cocoa powder, Greek yogurt, and honey (if using).
- Add the Ice: Drop in 3-4 ice cubes. Start with 3 if unsure about thickness.
- Blend It Up: Secure the lid tightly. Start on low speed, then increase to high. Blend for 30-45 seconds until completely smooth with no chunks.
- Check Consistency: Stop and check. If too runny, add another ice cube and blend. If too thick, add a splash of milk and pulse.
- Prep Your Toppings: Roughly chop the espresso beans and dark chocolate into small pieces.
- Serve: Pour into a tall glass. Sprinkle espresso beans and chocolate on top. Serve immediately for best taste.
Notes
Make-Ahead Tip: Brew coffee the night before and refrigerate. For quick prep, add all ingredients except ice to the blender pitcher, cover, and refrigerate overnight. Add ice and blend in the morning.
Frozen Bananas: Use frozen banana chunks for a thicker, creamier texture. Remember to peel bananas before freezing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Shake well or re-blend before serving. Can freeze for up to 1 month; thaw overnight in fridge or leave at room temperature for 30 minutes and re-blend.
Variations: Add 1 Tbsp peanut butter for extra protein, handful of spinach for nutrients (hidden by coffee/chocolate flavor), or use cold brew concentrate (half the amount) for stronger coffee flavor.
Sweetener Options: Use ripe bananas for natural sweetness, or substitute honey with maple syrup or 2 pitted Medjool dates.
Dairy-Free Option: Use coconut or almond milk and substitute Greek yogurt with silken tofu.
Kid-Friendly: Use decaf coffee to reduce caffeine content for children.
Frozen Bananas: Use frozen banana chunks for a thicker, creamier texture. Remember to peel bananas before freezing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Shake well or re-blend before serving. Can freeze for up to 1 month; thaw overnight in fridge or leave at room temperature for 30 minutes and re-blend.
Variations: Add 1 Tbsp peanut butter for extra protein, handful of spinach for nutrients (hidden by coffee/chocolate flavor), or use cold brew concentrate (half the amount) for stronger coffee flavor.
Sweetener Options: Use ripe bananas for natural sweetness, or substitute honey with maple syrup or 2 pitted Medjool dates.
Dairy-Free Option: Use coconut or almond milk and substitute Greek yogurt with silken tofu.
Kid-Friendly: Use decaf coffee to reduce caffeine content for children.