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The Coffee Smoothie
Course: Specialty DrinksCuisine: AmericanDifficulty: EasyServings2
servingsPrep time2
minutesCalories212
kcalThis Coffee Smoothie recipe offers a healthier, homemade alternative to popular coffee shop frappuccinos, combining the energizing effects of coffee with the nutritional benefits of a smoothie. Blending instant coffee with cocoa powder, peanut butter, and frozen banana, this drink delivers a perfect balance of caffeine, protein, and natural sweetness. Easy to prepare in a high-performance blender, this smoothie is not only more cost-effective than store-bought versions but also customizable to suit different dietary needs and preferences. Whether enjoyed as a breakfast on-the-go, a pre-workout boost, or an afternoon pick-me-up, this Coffee Smoothie provides a delicious way to fuel your day with fewer calories and more nutrients than traditional coffee drinks.
Ingredients
2 cups (480 ml) milk of choice
2 teaspoons instant coffee (or concentrated cold brew)
1 Tablespoon (5 g) unsweetened cocoa powder
2 Tablespoons (32 g) peanut butter
1 whole frozen banana
Sweetener to taste (maple syrup, agave, etc)
1 3/4 cups (368 g) ice cubes
Directions
- Add all ingredients to a high-performance blender in the order listed.
- Blend on low speed, gradually increasing to high.
- Blend for 45-60 seconds or until smooth and creamy.
- Pour into glasses and serve immediately.
Notes
- For a protein boost, add a scoop of vanilla or chocolate protein powder.
- Concentrated cold brew can be used in place of instant coffee.
- Adjust sweetness to taste with your preferred sweetener.
4 responses to “Coffee Shake”
If I want to use real coffee instead of instant, what would the substitution be? Thank you
I’d recommend 1 cup of coffee, 1 cup almond milk (instead of two).
Lenny, I love your website and your movement. I am however concerned about the abundant use of Stevia, unless of course you are using the leaf this is a highly processed sugar substitute that has not been thoroughly evaluated. Maybe you could Promote the use of natural local Honey as a sugar substitute? The benefits of Honey range from allergy treatment to antibiotic properties not to mention an increase in positive feelings and it is better for our environment (keeps the bees working hard). Thanks
Hi Christian,
Thanks for the note. Stevia is one of those “still undecided” things. Sure, it’s processed. But I’m pretty sure it doesn’t cause the same detrimental effects on the brain and body as most highly processed foods.
I’m going to elaborate eon this in a dedicated post.
But until then, keep in mind that all my research has indicated 100% safety with using stevia. And it’s been a lot of research.
Stevia seems to be the magic ingredient in many of my recipes. Beyond smoothies. Last night, I made my 5-alarm chili (https://s45509.p20.sites.pressdns.com/five-alarm-chili/). And before adding a tiny bit of stevia, something was missing. After adding steiva, ALL the flavors came out. It blew my mind how good it was (it had been a while).
I’m all about honey. It’s in many of my recipes. But, what should I use instead of stevia that has the power to enhance all the flavors in my food without adding calories?
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