For those busy mornings when you can't decide between a coffee or a smoothie, make a Coffee Smoothie! This coffee smoothie is creamy, energising and it tastes a little like a mocha milkshake. Made with simple everyday ingredients and it works as a quick breakfast or afternoon pick-me-up.
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I just can't manage a smoothie and a milky coffee in the morning. But when I need a quick and easy breakfast, AND a coffee, I combine them into this coffee smoothie.
It's nice and thick from the banana and peanut butter and has just the right amount of sweetness (this can be adjusted). It's so easy to adapt too, to make it nut free and even higher in protein. Finished with grated dark chocolate and a coffee bean, it looks pretty enough to serve as a brunch drink but takes only a few minutes to make.
This coffee smoothie is also a great recipe for using up ripe bananas. The riper the banana, the sweeter and creamier the smoothie will be. For an even thicker texture, frozen banana works especially well and makes the smoothie taste more like a chilled coffee shake.
Looking for more healthy smoothie recipes? Why not try our creamy High Fibre Smoothie, high protein Cottage Cheese Smoothie, delicious Banana Date Smoothie or our easy Frozen Fruit Smoothie.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Coffee - Freshly brewed espresso gives the best coffee flavour, but strong brewed instant coffee also works.
- Milk - You can use any milk here, but dairy or oat milk will give the creamiest flavour. Coconut milk makes it feel really indulgent.
- Banana - To make it really refreshing, use a frozen banana. Make sure they are really ripe, as it will add extra sweetness.
- Peanut butter - Other nut butters like cashew or almond butter work too.
- Cocoa powder - You could use a chocolate protein powder instead to add extra protein.
- Cinnamon
- Maple syrup - You can use honey instead.
- Vanilla - Make sure it is extract, not essence.
Coffee Smoothie Variations
Protein - Add a scoop of vanilla protein powder or chocolate protein powder. You may need to add an extra splash of milk because protein powder can make the smoothie thicker.
Follow our recipe for Protein Cold Foam and add an extra 16 grams of protein to your drink!
Frozen - Use frozen banana and add a few ice cubes before blending. This creates a thicker, colder smoothie with a texture closer to a frappé.
Nut Free - Replace the peanut butter with sunflower seed butter or leave it out completely. The smoothie will be slightly less rich, but still creamy from the banana.
Sweeter - Add an extra teaspoon of maple syrup and a small handful of ice. You can also top it with a little whipped cream and extra dark chocolate shavings.
Caffeine content - To make this stronger, use a double espresso or reduce the milk slightly. This is a good option if you like your smoothies less sweet and more coffee-forward. Equally, using a decaf coffee will still taste great.
Banana free - Replace the banana with frozen cauliflower florets or a handful of ice plus a little extra maple syrup. The flavour will be less naturally sweet, but the smoothie will still blend well and feel creamy.
How To Make a Coffee Smoothie
Step 1
Brew your coffee and top up with cold water. Allow to cool.
Step 2
Put the cooled coffee into a blender with the other ingredients.
Step 3
Blend everything together.
Step 4
Serve in tall glasses topped with grated dark chocolate (optional).
Leftover Coffee Smoothie
This coffee smoothie is best served immediately after blending, while it is cold, creamy and freshly mixed.
You can store leftovers in an airtight mason jar or bottle in the fridge for up to 24 hours. The smoothie may darken slightly because of the banana, and some separation is normal. Shake it well or blend it again before serving.
This smoothie can also be frozen in ice cube trays. Once frozen, transfer the cubes to a freezer bag or container. Blend the frozen smoothie cubes with a splash of milk whenever you want a quick coffee smoothie. This is a great way to prep ahead without losing the chilled, thick texture.
Dannii's Top Tips
- Use a ripe banana for the best flavour. A banana with brown spots will make the smoothie sweeter and creamier than a firm yellow banana.
- Let the espresso cool before blending. Hot coffee can make the smoothie thinner and less refreshing, especially if you are using fresh rather than frozen banana.
- Blend the cocoa powder with the liquid ingredients well so it fully dissolves into the smoothie. This prevents any dry cocoa from sticking to the sides of the blender.
- Start with less maple syrup and add more after tasting. Bananas vary a lot in sweetness, so you may not need much sweetener at all.
- For a thicker smoothie, use frozen banana or reduce the milk slightly. For a thinner smoothie, add more milk a little at a time until it reaches your preferred consistency.
Frequently Asked Questions
Yes. You can use strong brewed coffee instead of espresso. The flavour will be slightly lighter, so use coffee that is brewed stronger than usual for the best result.
It has a mild banana flavour, but the espresso, cocoa, cinnamon and peanut butter balance it well. Use a smaller banana or add a little extra coffee if you want the coffee flavour to stand out more.
More Coffee Recipes
If you've tried this delicious Coffee Smoothie recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Coffee Smoothie (Mocha Milkshake)
Ingredients
- 125 ml (0.5 cup) of Brewed coffee - cooled
- 125 ml (0.5 cup) of Cold water
- 2 Bananas
- 2 tablespoon of Peanut butter
- 2 tablespoon of Cocoa powder
- 1 tablespoon of Maple syrup
- 375 ml (1.5 cups) of Skimmed milk
- 1 teaspoon of Vanilla extract
- 0.5 teaspoon of Cinnamon
- Dark chocolate - grated; to serve
Instructions
- Make 125 ml of Brewed coffee and top up with 125 ml of Cold water. Allow to cool.
- Put the cooled coffee into a blender with 2 Bananas, 2 tbsp of Peanut butter, 2 tbsp of Cocoa powder, 1 tbsp of Maple syrup, 375 ml of Skimmed milk, 1 tsp of Vanilla extract and 0.5 tsp of Cinnamon.
- Blend everything together.
- Serve in tall glasses topped with grated Dark chocolate (optional).
Recipe Video
Recipe Tips
- Use a ripe banana for the best flavour. A banana with brown spots will make the smoothie sweeter and creamier than a firm yellow banana.
- Let the espresso cool before blending. Hot coffee can make the smoothie thinner and less refreshing, especially if you are using fresh rather than frozen banana.
- Blend the cocoa powder with the liquid ingredients well so it fully dissolves into the smoothie. This prevents any dry cocoa from sticking to the sides of the blender.
- Start with less maple syrup and add more after tasting. Bananas vary a lot in sweetness, so you may not need much sweetener at all.
- For a thicker smoothie, use frozen banana or reduce the milk slightly. For a thinner smoothie, add more milk a little at a time until it reaches your preferred consistency.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kaz says
Brilliant smoothie! Tried it before for an afternoon energy boost, now made it to take to work with me! Very nice indeed.