Coffee Smoothie
How a Coffee Smoothie Became My Secret Wake-Up Hack
Okay, so, I have to come clean about something—I used to think smoothies meant “fruit overload” and not much more. But then one wild (read: sleepy) Tuesday, I figured, why not blend my two favorite things: coffee and breakfast? Cue the Coffee Smoothie. Picture me, desperately hunting for a missing sock while my blender whirs in the background. Sometimes, I still get bits of banana stuck in my hair (don’t ask), but I promise, this smoothie is totally worth the chaos. And hey, if you ever forget to add the lid before blending… well, let’s just say you’re not alone.
Why You’ll Love This Coffee Smoothie
I make this whenever I’m craving coffee but also want something kinda healthy—typically after I’ve already had a slice of cake for breakfast (oops). My brother once called this the only reason he gets up before 10am. Seriously, it’s creamy and slightly sweet, and the coffee hits the spot every single time. If you’ve ever spilled coffee on yourself trying to multitask (guilty again), you’ll be relieved to know this smoothie is portable. My only frustration: sometimes the ice blends weird, but, honestly, nobody’s grading your chunks.
Ingredients (Substitutions? Of Course!)
- 1 cup cooled brewed coffee (or that half cup left in the pot; I’ve even used cold brew when I feel fancy)
- 1 frozen banana (but room temp works too, just add extra ice)
- 1/2 cup Greek yogurt (I’ve done almond milk yogurt and it’s fine, but the real thing is best)
- 1 tablespoon peanut butter (sometimes I swap in almond butter—my cousin swears by Nutella, but that’s another level)
- 1-2 teaspoons honey or maple syrup (pro tip: skip it if your banana’s super ripe)
- 1/2 cup ice (more if you’re in a blazing hot kitchen like mine always seems to be)
- Optional: a pinch of cinnamon or cocoa powder (because why not?)
Making It Happen: Directions With Real Talk
- Toss the coffee, banana, yogurt, peanut butter, sweetener, and ice into your blender. If you’re like me, probably pause to make sure you didn’t forget an ingredient—or your keys.
- Blend until smooth. Sometimes I pause and poke around with a spatula; if it looks lumpy, that’s just character. Actually, I find it works better if you pulse a bit before cranking it up to high.
- This is where I usually have a sneaky taste, y’know, just to “check sweetness.” Add extra honey or whatever floats your boat.
- Pour into a big glass (or mason jar if you’re feeling hipster). Sprinkle some cinnamon or cocoa on top if you’re feeling extra. Don’t worry if it’s frothy—my youngest says it looks like a coffee milkshake, which I take as a win.
Notes From My (Sometimes Clumsy) Kitchen
- I once tried using instant coffee straight from the jar. The taste… less said the better. Stick to brewed or cold brew, promise.
- Greek yogurt gives it the best creamy vibe, but honestly, regular works in a pinch.
- If your blender’s old, like mine, sometimes you need to shake the jug a little. Just do it with the lid on. Trust me.
Variations I’ve Actually Tried (and One Flop)
- Mocha Bliss: Add a handful of chocolate chips. Melts in, gets all fancy.
- No Banana: Sometimes I run out (or they go brown in a heartbeat), so I just use oats plus ice. Texture’s different but not bad at all.
- Vegan: Almond or oat yogurt and plant milk, easy peasy. However, once I tried coconut cream, and wow, it tasted like sunscreen. Wouldn’t recommend unless you really, really love coconut!
Got The Right Gear? Or Not, That’s Fine
Honestly, a high-speed blender is a treat, but I’ve used those simple stick blenders more than once (just go slow so you don’t redecorate your walls). If it’s a bit chunky, that’s what spoons are for, right?
How Long Will It Last? (Not That You’ll Need To Worry)
Technically, you can pop the coffee smoothie in the fridge for a day or so, maybe two at a stretch. Though honestly, in my house, it never lasts more than a day!
Serving It Up: My Go-To Traditions
Here’s what I do: pour it into the biggest mug I can find, plop a big ice cube on top (old habit), and sometimes—if my neighbor’s over—we sip with straws and gossip about TV shows. My sister likes hers with granola on top, though that’s a little wild for me.
The Things I’ve Messed Up (Aka: Pro Tips)
- Don’t rush the coffee cooling! I once tried it straight form the pot… Let’s just say you don’t wanna cook the yogurt, ha!
- Start with less sweetener and work up; I made it way too sweet once and spent the day bouncing off the walls.
- If you over-blend, sometimes it gets kinda thin, so watch till it’s just right (err on the thick side).
Hey, You Might Be Wondering… (Coffee Smoothie FAQs)
- Q: Can you use decaf coffee?
Totally! I’ve made it for my aunt who says caffeine makes her “jittery as a squirrel.” No difference except for the coffee buzz. - Q: Any way to make it higher in protein?
Yup, just add a scoop of protein powder or extra yogurt. Sometimes I use the vanilla kind for a treat. - Q: Will instant coffee work?
Short answer: kinda. But actually, I find it tastes flat (like that one bad cup you regret buying at the gas station). Brewed coffee wins. For nerdy coffee tips, check out this article from JavaPresse. - Q: Can I add greens like spinach to this?
Well, you can, but it turns a murky color that I’m just not ready for before 9am. If you do, post a pic and tag me! - Q: Is there a good blender you recommend?
I use a battered old Ninja, but if I ever splurge, it’ll be a Vitamix. Or just go old-school and use elbow grease with a whisk… kidding. (Sort of.)
Small aside: Have you ever realized you’re out of ice after getting everything else ready? I have. Once I just skipped it and added a splash more cold coffee—turns out, it’s not the end of the world. Anyway, if you love coffee and breakfast together, give this a whirl. Might just save your Monday morning—or inspire your next kitchen mishap, who knows?
Ingredients
- 1 cup brewed coffee, chilled
- 1 ripe banana
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey or maple syrup
- 1/2 cup milk or non-dairy milk
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 cup ice cubes
Instructions
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1Brew a cup of coffee and let it chill completely in the refrigerator.
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2In a blender, combine the chilled coffee, banana, Greek yogurt, honey or maple syrup, milk, cocoa powder, ground cinnamon, and ice cubes.
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3Blend on high speed until the mixture is smooth and creamy.
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4Taste and adjust sweetness if desired by adding more honey or maple syrup.
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5Pour the smoothie into glasses, garnish with a sprinkle of cocoa powder or cinnamon if desired, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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