Cold Coffee Smoothie
I know it’s the last day of September but the weather is still nice enough, and warm weather enough, for a cold beverage treat! And this smoothie really is good any time of year!
Leftover brewed coffee from yesterday? Hope you didn’t throw it out! Next time you’ll know better! Prep this smoothie ahead by freezing coconut milk into ice cube trays and slicing a banana and freezing it too.
Tip: It’s a good idea to have coconut, or other nut milks, frozen into ice cube trays in the freezer for other recipes too like other smoothies, or even hot meals where you don’t need a can of coconut milk but want a smaller amount to add creaminess and that delicious coconut flavour to a savoury dish. Same with frozen banana, I have both in my freezer on going. As I use it up, I make it again. I store both the coconut milk cubes and the bananas in slices, once frozen, in baggies so I can take out what I need. It’s very handy!
Coffee isn’t just a pick-me-up beverage. It actually has lots of nutritional benefits – coffee contains B vitamins B2 (riboflavin) and B3 (niacin), magnesium, potassium, and various antioxidants.
Prep Time: 10 minutes / Cook Time: no cook time / Serves: 2
Ingredients
½ - ¾ cup brewed coffee – cold – I use leftover French Press.
1 Banana – ripe, peeled, cut into slices and frozen
4-5 Coconut Milk Ice Cubes
1½ teaspoon cocoa
1½ teaspoon Maple Syrup
How It’s Made
If you don’t already have frozen coconut milk ice cubes or frozen bananas, make these today to use tomorrow. Simply pour coconut milk into an ice cube tray and stick it in your freezer to freeze. Once frozen, turn them into a baggie to keep in your freezer. Same with the banana, peel and slice it onto a flat surface (a cutting board, a freezer-safe plate…) and then put them into the freezer. Once frozen, put them in a baggie and keep in the freezer.
Once you have the frozen coconut milk, the frozen banana and the leftover coffee from yesterday or from this morning, the rest is super simple:
Add all the ingredients to your blender, or as I do, to a large measuring cup and use a strong hand held immersion blender, and whirl until you have a thick smoothie consistency. If it’s too thick (as ice cube trays and bananas differ in size), add a splash of additional coffee or coconut milk (or another nut milk) and whirl again. If it’s too liquidy, add an additional coconut milk ice cube and/or a couple additional frozen banana slices. Whirl again.
Once its at the consistency you wish, taste the deliciousness and adjust to your taste – additional maple syrup to make it sweeter, a bit more cocoa if you want it more chocolaty.
Pour or spoon into pretty glasses and serve as is or top with some shredded coconut, or hemp hearts or cookie crumbles – whatever you like.
This mixture freezes well too, just let it thaw for a short while when you take it out of the freezer to be able to stir it up before serving.
Enjoy!
