Coffee Smoothie
A quick coffee smoothie made with black coffee or cold brew, milk, Medjool dates, collagen peptides (or hemp hearts), almond butter, and ice.
Servings: 1 servings
Ingredients
Ingredients
- 1/2 cupblack coffeeor cold brew
- 1/4 cupmilk of choice
- 3 Medjool dates pitted (see notes)
- 2 tablespoonscollagen peptides or hemp hearts
- 1 tablespoonalmond butter
- 1 cupice cubes or more as needed
Instructions
Instructions
- Add ½ cup black coffee or cold brew, ¼ cup milk of choice, 3 pitted Medjool dates, 2 tablespoons collagen peptides (or hemp hearts), and 1 tablespoon almond butter to a high-speed blender; secure the lid.
- Blend starting on low and increasing to high until the mixture is completely smooth and no large date pieces remain (about 30–60 seconds). Stop and scrape down the sides once if needed.
- Taste the blended mixture and, if you want it sweeter, add one extra pitted Medjool date and blend briefly to incorporate.
- Add 1 cup ice cubes (or more as needed for thickness), secure the lid, and blend until the smoothie reaches a slushy texture.
- Pour into a glass and serve immediately for best consistency.
Equipment
- Blender
Notes
Notes
Nutrition information is for the whole batch. This is automatically calculated using generic ingredients from a database, so it’s just an estimate and not a guarantee.
Make it Vegan:
Use dairy-free milk and omit the collagen peptides. (Hemp hearts make a great plant-based swap!)
Medjool Date Note:
This recipe works best with soft, squishy dates that should easily split apart with your fingers. If you can only find dry ones in a bulk bin, I recommend soaking them in hot water for 10-15 minutes before blending.
You can replace the dates with 1 frozen banana + 1 tablespoon of maple syrup for a similar sweetness level, but with a hint of banana flavor. In that case, you might not need as much ice.
Leftover Coffee Tip:
For an extra boost of coffee flavor, pour leftover coffee into an ice cube tray and freeze overnight. Then use a few frozen coffee cubes instead of regular ice cubes to boost the coffee taste.
Update Note:
This recipe was updated in February 2024 to include milk, which makes it creamier. If you prefer the original recipe, omit the milk. I added collagen peptides in 2025 for extra protein, but you can use hemp hearts if you prefer.
Nutrition information is for the whole batch. This is automatically calculated using generic ingredients from a database, so it’s just an estimate and not a guarantee.
Make it Vegan:
Use dairy-free milk and omit the collagen peptides. (Hemp hearts make a great plant-based swap!)
Medjool Date Note:
This recipe works best with soft, squishy dates that should easily split apart with your fingers. If you can only find dry ones in a bulk bin, I recommend soaking them in hot water for 10-15 minutes before blending.
You can replace the dates with 1 frozen banana + 1 tablespoon of maple syrup for a similar sweetness level, but with a hint of banana flavor. In that case, you might not need as much ice.
Leftover Coffee Tip:
For an extra boost of coffee flavor, pour leftover coffee into an ice cube tray and freeze overnight. Then use a few frozen coffee cubes instead of regular ice cubes to boost the coffee taste.
Update Note:
This recipe was updated in February 2024 to include milk, which makes it creamier. If you prefer the original recipe, omit the milk. I added collagen peptides in 2025 for extra protein, but you can use hemp hearts if you prefer.