This morning, I stumbled upon a variation of my basic smoothie that adds to the repertoire. Specifically, I used my leftover coffee to come up with a “coffee smoothie with a kick.”
It started with my inability to throw out food.
I was looking at my cold cup of coffee with coconut creamer.
I love coffee. Lately, although I mentally want a second cup, physically it doesn’t work.
I was thinking about making a smoothie as Act Two.
Suddenly, it came to me that maybe I could use the coffee with a frozen banana and some coconut milk I had in the fridge.
That sounded pretty good. You know what? It tasted good, too; and I didn’t get an upset stomach from that second cup because it was mixed with fruit and coconut milk.
Coffee Smoothie Recipe
A great way to use extra coffee.
- 1 cup coffee
- 1 banana, frozen
- 1/4 c. coconut milk solid (refrigerate a can of coconut milk and pour off the liquid)
- 1 tbsp. scoop cocoa-flavored super greens powder
- 1 tsp. chia seeds
Mix in blender until smooth.
A few tweaks for the future:
- Freeze the coconut milk solid, because I like my smoothies to be the consistency of milkshakes.
- Try adding some fresh greens.
Something worth noting: you need to clean under the rubber gasket that seals the space between the blending cup and the blade. Otherwise, you start growing some gross stuff under that rubber ring.
Use a sharp-tipped knife to pry out the ring (being careful not to rip or poke the rubber). Wash the blade attachment and ring in warm, soapy water. Dry the ring and blade attachment, and then push it back into place. No more weird smells or tastes, just pure smoothie heaven.
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