Description
The Cold Brew Coffee Smoothie is a creamy, refreshing drink made with cold brew coffee, banana, Greek yogurt, and almond milk, perfect for an energizing start to your day or a mid-afternoon boost.
Ingredients
1 cup cold brew coffee
1 ripe banana (or ½ cup frozen banana)
1 cup unsweetened almond milk
½ cup plain Greek yogurt
1–2 tbsp honey or maple syrup (to taste)
1 tbsp cocoa powder (optional)
Instructions
- Prepare the Ingredients: Gather all your ingredients: cold brew coffee, banana, almond milk, Greek yogurt, and sweetener (honey or maple syrup). If you’re using frozen banana, ensure it’s ready.
- Blend the Smoothie: In a blender, combine the cold brew coffee, banana, almond milk, Greek yogurt, and your preferred sweetener. If you’re adding cocoa powder, include it now.
- Blend Until Smooth: Blend on high speed until smooth and creamy. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
- Taste and Adjust: Taste the smoothie and adjust sweetness if needed, adding more honey or maple syrup as desired.
- Serve and Enjoy: Pour the smoothie into glasses and enjoy immediately for a refreshing, energizing treat!
Notes
Sweetener Options: You can adjust the level of sweetness by adding more or less honey or maple syrup, or use a different sweetener like agave syrup or stevia.
Banana Substitute: If you don’t like bananas or want to make this smoothie lower in sugar, try substituting with frozen avocado or cauliflower rice for a creamy texture without the sweetness of banana.
Dairy-Free Option: This recipe is naturally dairy-free, but if you want a richer smoothie, you can substitute the almond milk and Greek yogurt with coconut milk and coconut yogurt.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
