Switch up your morning java routine with this refreshing coffee smoothie recipe. I blend cold brew until thick and smooth, then top with whipped cream just like your favorite cafe.
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To jumpstart the day, transform your typical cup of coffee into a creamy and refreshing smoothie. The recipe is similar to the chilly treats at cafes but with a healthy twist. I’ll show you just the proper ratio of frozen-to-liquid ingredients that provide a thick consistency.
Add your favorite coffee, milk, and sweetener to personalize each glass. Like my popular strawberry banana smoothie, the entire process is quick, in just 10-minutes or less!
Use cold brew or traditionally brewed coffee that has been chilled. When choosing a coffee variety, you’ll typically find light (bright and acidic), medium (balanced body and aroma), or dark roast (full, aromatic, caramel, or chocolate notes). I recommend at least medium roast as the smoothie will dilute in flavor with the other ingredients.
Using instant coffee
Instant coffee granules are a quick and easy substitute. Use the recommended amount on the package to make a 6-ounce glass. Dissolve in ¾ cups of water or 1 cup of milk for the recipe.
Add frozen ingredients for thickness
To achieve the ideal thick and creamy smoothie texture, add 1 cup ice cubes and ½ cup frozen bananas. When mixed, the ice particles keep the drink chilly, and the fruit pieces prevent the flavor from diluting too quickly as it melts.
The proteins and starches in the banana also add more creaminess and nutrition. I like to slice up 1-inch pieces of fruit and freeze them in a single layer in a resealable bag for meal prep. When you’re ready to make the beverage the next day, it’s easy to grab and blend. If you only have fresh fruit on hand, add in 1 ½ to 2 cups of ice.
Dairy or plant-based options like oat, soy, or almond milk will add richness to the texture. For extra protein and probiotics, add yogurt. Start with two tablespoons and up to ¼ cup. If using plain Greek yogurt, stick to 2 tablespoons as the tartness can throw off the balance of the sweet and bitter flavors.
Sweeten the flavor
Like fructose, the natural sugars in the bananas will provide a lightly sweet taste to the coffee smoothie. However, you can add pure maple syrup, honey, pitted dates, or sugar to increase the levels. I recommend starting with 1 tablespoon, then adjust to your liking.
Blender ingredient order
Use a high-speed blender like a Vitamix or Ninja for the smoothest texture. When making smoothies, layer in the solid ingredients first, like ice cubes and frozen bananas. This order gives the blades direct contact, breaking the frozen particles down into tiny pieces.
After the solids, then add the liquids like coffee, milk, and maple syrup. Process on medium speed to help initially break down the chunks, then increase to high to achieve a super smooth consistency.
Add a topping
When I have a few extra minutes, I make homemade whipped cream to add on top. I use heavy whipping cream to create a light and fluffy topping. The higher level of fat, at least 36%, whips up quickly into velvety dollops. I tend not to add sweeteners because the smoothie is already sweet. You could also use coconut cream and whip it to lighten the texture for a dairy-free option.
Serve this with
What’s the difference between cold brew and iced coffee?
Cold-brew has a smooth, rich taste with low acidity. It can be stronger in flavor and caffeine levels due to its higher coffee-to-water ratio and long extraction process (at least 12 hours). Look for single strength, or dilute the concentrate before adding. Ice coffee is brewed with hot water, yielding a strong aroma and robust taste, which is then chilled.
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- 1 cup ice cubes
- ½ cup sliced bananas, frozen
- ¾ cup coffee, cold brew, or iced coffee, chilled
- ¼ cup milk, dairy, almond, oat, or coconut milk
- 1 tablespoon pure maple syrup, or honey, optional
- ½ cup heavy whipping cream, optional
- Add ice cubes, frozen bananas, coffee, milk, and maple syrup to the blender.
- Cover and process on medium speed for about 30 seconds, using the tamper as needed. Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Adjust with more milk or sweetener (if using) to achieve the desired consistency and taste. Transfer to serving glasses.
- In a medium bowl, add the whipping cream. Vigorously whisk until thickened and medium peaks form. Add a few dollops of whipped cream to each glass. Garnish with cinnamon, nutmeg, or cocoa powder if desired.
- Recipe Yield: About 2 cups (16 ounces)
- Serving Size: 1 cup (8 ounces)
- Make it Creamier: Add 2 tablespoons plain or vanilla regular or greek yogurt or heavy cream.
- Using Fresh Bananas: Add 1 ½ to 2 cups of ice to give a thicker smoothie.
- Sweetener Substitutes: Honey, pitted dates, granulated, or coconut sugar for pure maple syrup.
- Using Instant Coffee: Dissolve enough granules as recommended on the package to make ¾ cups (6 ounces) of coffee into ¾ cups of water, or increase milk to 1 cup.
- Make it Dairy-Free: Use coconut, oat, soy, or almond milk instead of dairy. For the whipped topping, use whipped coconut cream.
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