Coffee Smoothie
This Coffee Smoothie is SO EASY! A creamy, energizing blend of banana, espresso, and cashew butter perfect for breakfast or a refreshing treat.
Servings: 2 servings
Ingredients
- 1 1/4 cups unsweetened oat milk or low-fat milk
- 2 frozen overripe bananas
- 8 oz ice cubes
- 2 Tbsp cashew butter
- 1 1/2 Tbsp instant espresso powder or 8 oz strong frozen cold brew coffee cubes
- 1 Tbsp maple syrup
- 1/4 cup oat flour or 6 Tbsp rolled oats
- 2 tsp unsweetened cocoa powder
- Sweetened whipped cream or whipped coconut cream optional topping
- Chocolate sauce or chocolate shavings optional topping
- Vanilla sauce or caramel sauce optional topping
Instructions
- Ensure you have all your ingredients ready to go. This makes the blending process smooth and efficient.
- In your blender, add the oat milk (or low-fat milk), frozen bananas, ice cubes, cashew butter, instant espresso powder (or cold brew coffee cubes), maple syrup, oat flour (or rolled oats), and cocoa powder.
- Blend on high speed until all ingredients are well combined and the mixture is creamy. You may need to stop and scrape down the sides of the blender once or twice to ensure everything is mixed evenly.
- Taste your smoothie and adjust the sweetness if needed by adding more maple syrup. If you prefer a thinner consistency, add a bit more milk.
- Pour the smoothie into your favorite serving glasses. Top with whipped cream or whipped coconut cream, a drizzle of chocolate sauce, and chocolate shavings or a sprinkle of cocoa powder for that extra touch.
Equipment
- Blender
- Measuring Cups and Spoons
- Spatula
- Serving Glasses
Notes
- Frozen bananas create a creamier and colder smoothie compared to fresh bananas.
- Substitute cashew butter with almond or peanut butter if desired for a different flavor.
- Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours, but best enjoyed fresh.