While I don’t drink much coffee these days, when I do, it’s decaf cold brew as it’s less acidic and lower caffeine, making it easier on the nervous system and stomach.
In a quest to find a more decadent way to enjoy cold brew, we created this show-stopping 5-ingredient smoothie that’s naturally sweetened, customizable, and reminiscent of a chocolate coffee milkshake. Swoon! Let us show you how it’s done.
It starts with freezing coconut milk into ice cubes. This helps give the smoothie a thick, luxurious texture.
The cold brew coffee can also be made in advance to save time. Or opt for store-bought cold brew for an even quicker shortcut!
Once the coconut milk ice cubes are frozen, they are added to a high-speed blender along with the coffee.
Banana is added for sweetness and a creamy texture, but avoid adding too much as it can make the banana flavor too overwhelming. The coffee should be the prominent flavor here.
Cacao powder adds a hint of mocha flavor and maple syrup enhances the sweetness of the banana while balancing the bitterness of the coffee and cacao.
For serving, we like to sprinkle with cacao nibs for a little crunch. Coconut whipped cream would be another delicious option!
We hope you LOVE this smoothie! It’s:
& Super delicious!
It’s the perfect afternoon pick-me-up, indulgent snack, or healthier dessert (we recommend decaf or Dandy Blend if enjoying later in the day).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Cold Brew Coffee Smoothie
COCONUT MILK ICE CUBES
- 2/3 cup coconut milk, frozen into standard ice cubes (use light for lower fat // use coconut cream or full fat for richer, creamier smoothie // freeze extra for future use!)
- 1/2 cup cold brew coffee (decaf as needed // if avoiding coffee, sub 1-2 tsp Dandy Blend as original recipe is written — adjust amount as needed)
- 1 small ripe banana, previously peeled, sliced, and frozen (make sure not to add too much or the banana flavor can be overwhelming)
- 5-6 standard-size coconut milk ice cubes (see instructions above)
- 1 ½ tsp cacao powder
- 1-2 tsp maple syrup (or sub other sweetener to taste)
FOR SERVING optional
- DAY BEFORE: Begin by pouring coconut milk of choice into an ice cube tray and freezing until firm (about 6 hours or overnight). Also be sure to peel, thinly slice, and freeze bananas on a parchment-lined baking sheet or plate the night before as well.Also prep your cold brew coffee the day before. Do so by grinding 1 cup of coffee into a semi-coarse texture (about the texture of sea salt) and topping with 2 cups of cool filtered water. Cover and refrigerate for 12 hours (or overnight).
- THE DAY OF: Strain coffee through a coffee filter or very fine sieve (we prefer using a Chemex coffee brewer and paper cone filter).
- To prepare smoothie, add (filtered) cold brew coffee, frozen banana, coconut milk ice cubes, cacao powder, and maple syrup (start with smaller amount and work your way up) to a high-speed blender.
- Blend on high until creamy and smooth, adding more coffee or some coconut milk if it has trouble blending, being careful not to get too thin.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, coffee for stronger coffee flavor, coconut ice cubes for thicker/creamier texture, or cacao powder for stronger chocolate flavor. Top with cacao nibs (optional) and serve. Best when fresh. To save leftovers, store covered in the freezer and let thaw before eating.
*Prep time includes freezing bananas, preparing cold brew, and making coconut milk ice cubes.
*Inspired by the Queen Bae smoothie at Joule Cafe in Portland, OR.
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