Coffee Smoothie
Servings: 1 large or 2 smaller glasses
- 2 ripe (240 g) bananas fresh or frozen for a thicker, colder smoothie
- ½ cup (120 g) Greek yogurt full-fat or non-fat for more protein
- ½ cup (120 g) milk we use almond milk, but any milk works
- 1 tablespoon (20 g) honey or maple syrup
- 2 to 3 teaspoons instant coffee substitute espresso shots or cold brew –> see notes below
- ½ teaspoon cinnamon
- Pour ½ cup Greek yogurt and ½ cup milk into the blender first. Add 2 ripe bananas, 2 to 3 teaspoons instant coffee, ½ teaspoon cinnamon, and 1 tablespoon honey.Blend until completely smooth. Taste, adjust sweetness if needed, and enjoy your quick, creamy smoothie right away.
Variations
If you have fresh coffee on hand, here are a few easy swaps:
- Cold brew swap: Replace the milk with cold brew or chilled coffee for a smoother, less acidic flavor. Add a splash of milk if you want it milder.
- Espresso version: Use 1–2 shots of espresso (cooled) instead of instant coffee. For a thicker smoothie, reduce the milk by 1/4 of a cup (60 ml).
- Mocha twist: Add 1 tablespoon unsweetened cocoa powder with the cinnamon. It gives a rich chocolate flavor—adding a little sweetener helps balance it.
- Bananas → Frozen bananas (thicker texture), avocado (less sweet)
- Greek yogurt → Low-fat Greek yogurt, Skyr, plant-based yogurt
- Milk → Almond milk, oat milk (lighter), soy milk (higher protein)
- Honey or maple syrup → Skip if bananas are ripe, soft dates
- Cinnamon → Cocoa powder, vanilla
