I made this smoothie at a Shake & Shake event back in December. It is filling and decadent — plus, it has coffee. Coffee is always a good idea. Pictured below are two of my favorites: Stumptown Coffee Roasters and Shelburne Falls Coffee Roasters.
I go back and forth between having coffee every day and staying away from caffeinated beverages for weeks at a time. For me, coffee’s health benefits — physical performance enhancement, digestion help, disease fighting abilities and antioxidant content — are perks. I’m also hyperaware of coffee’s cons — jitteriness and sleep disturbance. When I do drink coffee, I try not to have any after 12pm because I know it will impact my sleep.
Vanilla Coffee Smoothie with Banana
2 frozen bananas
1 cup of coffee, cold
1 cup unsweetened, plain coconut milk*
2 Tbsp tigernut smoothie mix**
2 servings of plant-based, vanilla protein powder
1/4 tsp ground cinnamon
3 medjool dates, pitted
- If your dates aren’t soft, soak them in water for at least 15 minutes. When your dates are soft, drain the water, remove the pits and place them in the blender.
- Next, add the bananas. On top of that, the tigernut, protein and cinnamon. Finally, top everything with the liquids — coffee and milk. If you want more in your smoothie, consider frozen berries.
- Blend until smoothie and the dates are broken down. Serve immediately, freeze one serving for later.
*Any milk works, but opt for unsweetened and plain varieties.
**Tigernut flour works if you don’t have access to the smoothie mix. Add 1/4 tsp of pure vanilla extract if that’s the case.
How do you take your coffee? Tell me in the comments below!