Description
This delicious Coffee Smoothie blends the rich flavors of espresso and cocoa with creamy cashew butter and oat milk, delivering a refreshing and energizing treat perfect for breakfast or an afternoon pick-me-up. Made with natural ingredients and easy to prepare, this smoothie offers a creamy texture and a balanced sweetness, enhanced with optional toppings like whipped cream and chocolate sauce for an indulgent touch.
Ingredients
Main Ingredients
- 1 1/4 cups unsweetened oat milk (or low fat milk)
- 2 frozen overripe bananas, broken into chunks
- 8 oz. ice cubes
- 2 Tbsp cashew butter
- 1 1/2 Tbsp instant espresso powder
- 1 Tbsp maple syrup
- 1/4 cup oat flour (or 6 Tbsp rolled oats)
- 2 tsp unsweetened cocoa powder (Dutch or regular)
Optional Toppings
- Sweetened whipped cream (or whipped coconut cream)
- Chocolate sauce (or chocolate shavings)
- Vanilla sauce (or caramel sauce)
Instructions
- Combine Ingredients: Add oat milk, frozen banana chunks, ice cubes, cashew butter, instant espresso powder (skip if using frozen cold brew cubes), maple syrup, oat flour, and cocoa powder into a high-speed blender.
- Blend Smooth: Secure the blender lid and start blending on low speed. Gradually increase to high speed and continue blending for 30 to 60 seconds until the mixture is completely smooth and creamy.
- Serve and Garnish: Pour the smoothie into glasses and garnish with sweetened whipped cream, chocolate sauce, or vanilla/caramel sauce as desired for extra flavor and presentation.
Notes
- You can substitute low fat milk for oat milk if you prefer a dairy option.
- If using frozen cold brew coffee cubes instead of plain ice cubes, omit the instant espresso powder to avoid overpowering the flavor.
- Oat flour can be replaced with rolled oats which will add a slightly different texture.
- For a vegan option, use whipped coconut cream and avoid dairy-based toppings.
- Adjust sweetness by adding or reducing maple syrup according to taste.
