Made with coffee ice cubes, coffee yogurt, sweetened condensed milk, and almond butter, this smoothie is nutty and creamy, with bold flavor to help you kickstart the day.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.Using ice cubes made from coffee instead of regular ice cubes chills and thickens the smoothie without watering it down.
Unlike some smoothie recipes that are packed full of protein powder or attempt to hide vegetables, this coffee smoothie isn’t trying to be anything more than an enjoyable, delicious way to satiate your hunger and jump-start your nervous system at the same time. In addition to actual coffee, the recipe includes several ingredients that amp up and complement the beans’ natural flavor, and there’s no fruit to cover it up—unless you consider the fact that coffee is technically a type of berry.
As for the non-coffee ingredients, a bit of condensed milk—a nod to Vietnamese iced coffee—adds sweetness and body, while almond butter brings a rich, savory note that complements the nutty tones in coffee and makes this smoothie a filling on-the-go breakfast. Finally, we believe in seasoning everything—even dessert—so adding a tiny pinch of salt helps bring it all together and make the flavors pop.
If you don’t have any sweetened condensed milk on hand, consider making this smoothie with some extra yogurt and your sweetener of choice, like maple syrup, honey, or agave syrup.
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