The Best Espresso Smoothie

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Do you love iced coffee? If you do then you are going to love my Espresso Smoothie recipe even more! It’s like iced coffee but so much tastier and so much more nutritious! Using wholefood, nutritious ingredients like hemp seeds, almond butter, frozen banana and almond milk, this smoothie is filled with healthy fats, protein and fibre, while also satisfying that coffee craving.

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Turn your morning coffee into a quick, nutritious breakfast for busy mornings or delicious mid-morning snack. With a whole shot of espresso, my Espresso Smoothie is a great option for your morning coffee, or use decaf coffee grounds if you’re wanting an afternoon snack fix. For more dairy free yet creamy smoothies, you might like to try my Cucumber Spinach Smoothie or my Fresh Cranberry Smoothie. 

What’s to Love About This Recipe

• allergy friendly – this recipe is gluten free, dairy free and egg free. It does contain almonds however, so if nuts are a problem you can swap the almond butter for tahini and the almond milk for another plant based milk. 
• the perfect breakfast – this is a delicious and well balanced smoothie. If having this smoothie for breakfast I recommend adding a scoop of protein powder, which is listed as an optional ingredient. 
• refined sugar free – this smoothie has no added sugars with natural sweetness thanks to the bananas and medjool date. 

Ingredients Notes & Substitutions

This recipe requires just a handful of simple ingredients, all of which can be found at your local grocery store. Below are a list of the ingredients that you will need along with any possible substitutions and ingredients notes. Find the ingredient quantities in the recipe card at the bottom of this post. 

• frozen banana – using frozen banana gives this smoothie a creamy texture, adds sweetness and adds a whole range of nutrients like dietary fibre, prebiotics and B vitamins. The complex carbohydrates in bananas help to promote long-lasting energy. Cut ripe banana into 3 pieces and freeze in an airtight container. I prefer to do this in bulk with a whole bunch of bananas for making quick and easy healthy smoothies! 
• espresso coffee – I have used a stovetop coffee pot (also known as a Moka pot) but you can also use an espresso machine if you have one. I prefer espresso coffee over instant coffee, however if you don’t have access to espresso or cold brew then you can use instant coffee. Simply mix 1 teaspoon instant coffee to 1/4 cup boiling water and stir to dissolve.
• almond milk – I’ve used almond milk but you can really use whatever milk you prefer like coconut milk beverage (not tinned coconut milk!), oat milk, soy milk, cashew milk or cow’s milk if you’re not dairy free. 
• almond butter – I love the nutty taste that almond butter adds to his delicious breakfast smoothie. You could also use cashew butter, peanut butter or tahini (tahini is a great option if you’re nut free). 
• hemp seeds – hemp seeds are a great addition for fibre and healthy fats, like plant based omega 3. You can also use chia seeds or linseed meal in place of hemp seeds. 
• medjool date – medjool dates are the larger, fresh dates that can be found in the fresh produce section.

Optional

• protein powder – add a scoop of vanilla flavoured or unflavoured protein powder for a boost of protein. I’ve used a vegan vanilla protein powder but you could also use whey protein. Just avoid any artificial colours, flavours, sweeteners or preservatives.  

​Variations

• Chocolate Espresso Smoothie – add 1 heaped teaspoon of cocoa powder or cacao powder along with the other ingredients to the blender. 
• Caramel Espresso Smoothie – add 1/2 – 1 teaspoon of mesquite powder for a caramel like flavour. 

Storage 

Leftover coffee can be stores well in the fridge. I poured the leftover espresso coffee into ice cube trays and placed into the freezer. Once frozen I pop out into a freezer bag or airtight container to keep in the freezer for when I need them. Espresso will keep for up to two days in the fridge in a jar or glass airtight container. 

How to Make Espresso Smoothie

​To make this espresso smoothie, follow my step-by-step instructions. 

First, make the espresso. Set the espresso aside to cool to room temperature. 

Add the frozen bananas, ice, hemp seeds, pitted medjool date and protein powder (if using) to the jug of a high speed blender or bullet blender. Add the almond milk and half of the espresso. Place the lid on and blend until smooth.

​Pour the remaining half of the espresso into a tall glass and top with the smoothie. Serve straight away.