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Creamy Cold Brew Coffee Smoothie Recipe

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4.2 from 3 reviews

  • Author: Lea
  • Total Time: 12 hours 10 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This Creamy Cold Brew Coffee Smoothie is a refreshing and energizing beverage combining smooth cold brew coffee, creamy coconut milk ice cubes, and sweet frozen banana. Enhanced with cacao powder and maple syrup for a hint of chocolatey sweetness, this smoothie is perfect for a cool, dairy-free treat with an energizing twist.

Ingredients

Frozen Ingredients

  • 2/3 cup coconut milk, frozen into standard ice cubes (about 5-6 cubes)
  • 1 small ripe banana, peeled, sliced, and frozen

Liquid Ingredients

  • 1/2 cup cold brew coffee (filtered)

Flavorings

  • 1 ½ tsp cacao powder
  • 1-2 tsp maple syrup (or other sweetener to taste)
  • Cacao nibs (optional, for topping)

Instructions

  1. Prepare coconut milk ice cubes: Pour your preferred coconut milk into an ice cube tray and freeze for at least 6 hours or overnight until solid to create creamy ice cubes for the smoothie.
  2. Freeze banana slices: Peel and thinly slice a small ripe banana, then freeze the pieces on a parchment-lined baking sheet or plate overnight to ensure they stay fresh and add natural sweetness and creaminess.
  3. Make cold brew coffee: Grind 1 cup of coffee beans to a semi-coarse texture resembling sea salt. Combine with 2 cups of cool filtered water in a container, cover, and refrigerate for 12 hours or overnight to extract a smooth cold brew coffee concentrate.
  4. Strain cold brew coffee: On the day of making the smoothie, strain the cold brew through a paper coffee filter or very fine sieve (a Chemex coffee brewer with a paper filter works well) to remove coffee grounds, leaving a clean, smooth coffee base.
  5. Combine smoothie ingredients: Add filtered cold brew coffee, frozen banana slices, frozen coconut milk ice cubes, cacao powder, and maple syrup into a high-speed blender. Start with 1 tsp of maple syrup and adjust later based on taste.
  6. Blend until smooth: Blend the mixture on high speed until creamy and smooth. If blending is difficult or the texture is too thick, add a splash more coffee or coconut milk carefully to reach desired consistency without thinning too much.
  7. Taste and adjust flavors: Sample the smoothie and add more maple syrup for sweetness, additional coffee for stronger coffee flavor, more coconut milk ice cubes for thickness, or extra cacao powder for intensified chocolate notes. Blend briefly after adjustments.
  8. Serve and garnish: Pour the smoothie into glasses, top with optional cacao nibs for crunch and extra chocolate flavor, and serve immediately for best freshness.
  9. Store leftovers properly: If you have leftovers, cover the smoothie and store it in the freezer. Let it thaw before serving again to maintain the creamy texture.

Notes

  • Freezing the coconut milk and banana beforehand creates a creamy, thick smoothie without needing additional ice or dairy.
  • Adjust the maple syrup carefully, as bananas add natural sweetness and excess can overpower the coffee flavor.
  • The cold brew coffee can be prepared ahead of time and stored refrigerated for up to a week.
  • For a vegan and dairy-free option, ensure the coconut milk and sweetener used fit your dietary preferences.
  • Using a high-speed blender ensures smooth blending of frozen ingredients.
  • The smoothie is best enjoyed fresh but can be stored frozen for later consumption.
  • Prep Time: 12 hours 10 minutes
  • Cook Time: 0 minutes
  • Category: Beverage
  • Method: Blending
  • Cuisine: American

Find it online: https://recipesbylea.com/creamy-cold-brew-coffee-smoothie-recipe/