This post may contain affiliate links. Please read my disclosure and privacy policy.
This Coffee Smoothie tastes like a blended drink from a coffee shop, only without the refined sugar. You can make it with brewed coffee in just minutes!
This coffee smoothie recipe is a great way to use up a cup of coffee that went cold while you were busy or distracted. Use regular or decaf coffee in this recipe. You’re in charge of the caffeine level!
Cold brew coffee is perfect for this, if you keep it in the fridge.
For even more coffee flavor, pour your leftover coffee into an ice cube tray and let it freeze overnight. You can add the coffee ice cubes to your smoothie for an extra boost.
Ingredients You’ll Need
Medjool dates are the perfect sweetener for this smoothie because they add a caramel-like flavor. Use ones that are soft and squishy for the best results. If you don’t have dates on hand, you can use a tablespoon of maple syrup or honey, instead.
Or try a frozen banana, if you don’t mind a banana flavor with your coffee.
Almond milk, hemp hearts (which are hulled hemp seeds), and a spoonful of almond butter help make the smoothie creamy and filling. If you need a nut-free recipe, use oat milk, coconut milk, or any other plant-based milk you love.
This recipe is dairy-free as written, but you can use regular milk if you prefer.
For a thicker texture, you can swap the hemp hearts for chia seeds, flaxseed meal, or a couple of tablespoons of rolled oats. Or, add a scoop of protein powder or collagen peptides to make it more filling. It’s easy to customize!
How to Make the Best Coffee Smoothie
Use your fingers to split the dates in half and remove the pits. The dates should be soft and squishy for the best results.
In a high-speed blender, combine the pitted dates, coffee, almond milk, almond butter, and hemp hearts. Secure the lid and blend until the dates are pulverized.
Taste the mixture and make sure you like the flavor. For more sweetness, you can add an extra date and blend again.
Once the liquid tastes delicious, add a cup of ice cubes and blend again. This will create a slushy texture, like a blended coffee drink you’d buy at a coffee shop. Keep in mind that the ice will dilute the flavor slightly, so don’t add too much.
For extra coffee flavor, use a few frozen coffee ice cubes instead of regular ones.
Once the smoothie is slushy, serve it right away for the best flavor and texture.
Frequently Asked Questions
You can replace the dates with a frozen banana in this smoothie, but it will taste like a coffee banana smoothie, rather than a fancy coffee shop drink. I’m not a fan of coffee + banana, but I know others love it.
Yes, add a tablespoon of cocoa powder or cacao powder, plus a 1/2 teaspoon of vanilla extract for a chocolate flavor. In this case, you might want to add an extra date to help counteract the bitter flavor of the cocoa.
You can use peanut butter instead of almond butter for a similar creaminess, but with a hint of peanut flavor. Or try cashew butter, instead!
You can use frozen zucchini or cauliflower instead of ice cubes in this recipe.
Looking for more healthy smoothie recipes? Try my Apple Smoothie, Peanut Butter Banana Smoothie, or Chocolate Banana Protein Shake for more ideas.
Ingredients
- ½ cup brewed coffee , cooled
- ½ cup almond milk (or any milk)
- 3 Medjool dates , pitted (see notes)
- 1 tablespoon hemp hearts
- 1 tablespoon almond butter
- 1 cup ice cubes , or more as needed
Instructions
- In a high-speed blender, combine the coffee, milk, pitted dates, hemp hearts, and almond butter. Blend until very smooth. Taste the mixture, and add an extra date if you'd like it to be sweeter.
- Add the ice cubes and blend again, until the smoothie has a slushy texture. Serve right away for the best consistency. Tip: For extra coffee flavor, pour leftover coffee into an ice cube tray and freeze overnight. Then use the frozen coffee cubes instead of regular ice cubes to boost the coffee taste.
Notes
Nutrition
If you try this Coffee Smoothie recipe, please leave a comment and star rating below letting me know how you like it.
I’ve been wanting to try this for awhile and finally made it this morning for a Saturday treat. It’s delicious! I used PB because I don’t have almond butter. Thanks for so many healthy recipes!
I sometimes end up with extra coffee in the pot. When I do, I save it, and make this smoothie, either later in the day or the next morning. Coffee is so expensive, I hate throwing it out. I’ve also made coffee ice cubes to do this smoothie. It was stronger but so good. It’s a particularly great coffee drink option if you like frappucinos or iced coffee. And super refreshing in warm weather.
I enjoy both the original and this new recipe. Perfect drink to start the day or an afternoon pick me up. Thanks Megan for another great recipe!
I’m so grateful for this recipe! It’s been a refreshing summer treat! I also make a roasty beverage version with a brew of roasted chickory and carob powder for a non-caffeine, light “almost dessert”. Today I put in a bit of yellow miso to add some umami caramel notes. Delicious!
We make this recipe a lot! Who needs to waste money at a coffee shop getting something unhealthy when you can make this! So yummy!