This weekend, a few friends stopped by for brunch⎯and there was a request for a coffee smoothie. I liked the idea, especially since I had been up pretty early on this particular morning with my little friend here.
Coffee smoothies are interesting. If you’re not careful, they can easily morph into a super thick iced coffee, which is fine except if you are craving more of a smoothie-like texture (which we were). We went through a few different ideas⎯we tried bananas, yogurt, frozen berries, chocolate, vanilla and even a few nuts. Being particularly enthusiastic about the abundance of summer berries, I really enjoyed a version we made with raspberries and a dollop of creamy yogurt. But I don’t think you can go too far wrong with any of the above combinations.
Creamy Coffee Smoothie
Serving Size: 1 (~230 calories)
1/2 cup brewed coffee, iced (or try cold-pressed coffee*)
1 cup raspberries, frozen
1/2 cup plain Greek yogurt or coconut milk yogurt
1 tablespoon good cocoa powder (I like a good cacao or raw chocolate powder)
2 tablespoons slivered almonds
1/8 tsp Stevia
3-4 ice cubes, to thicken
Place ingredients into a good, powerful blender until smooth and creamy. Thin with water or thicken with ice if desired. Enjoy!
Learn more about the better-for-you ingredients in this recipe:
(*) Cold pressed coffee – Cold pressed coffee is gaining popularity among health beauties as it is believed to be less acidic and contain less caffeine than conventionally brewed coffee. To make cold pressed coffee, coffee beans are roughly ground and usually soaked in cold water for up to 12 hours. Then the grounds are filtered out and the coffee concentrate is often diluted with water or milk.
For 25 more smoothie recipes, go here.
Noelle Twiggs is the creator of GreenLemonade. Born from both the lessons of successes (detox 101: yes!) and failures (gym-rat diet: no!), the lifestyle website provides practical—and palatable—tips, tricks, and recipes to help everyone feel more happy, energetic, and well nourished.