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Creamy Cold Brew Coffee Smoothie

Creamy cold brew coffee smoothie made with 5 simple ingredients! Naturally sweetened, creamy, chocolaty, customizable, and decaf-optional!
Author Minimalist Baker
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Glasses of our Cold Brew Smoothie recipe beside ingredients used to make it
4.97 from 26 votes
Prep Time 12 hours 10 minutes
Total Time 12 hours 10 minutes
Servings 2 (Servings)
Course Beverage, Smoothie
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Best when fresh

Ingredients

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!)

SMOOTHIE

  • 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

US Customary - Metric

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with light coconut milk and without optional ingredients.
*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.

Nutrition (1 of 2 servings)

Serving: 1 Serving Calories: 217 Carbohydrates: 32 g Protein: 1.8 g Fat: 10.8 g Saturated Fat: 8.2 g Polyunsaturated Fat: 0.18 g Monounsaturated Fat: 0.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 555 mg Fiber: 3.1 g Sugar: 16.3 g Vitamin A: 64 IU Vitamin C: 9.02 mg Calcium: 14.11 mg Iron: 0.78 mg