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If you keep cold brew in your fridge, or find yourself with some leftover cold coffee, this coffee smoothie recipe is for you. It reminds me of a blended frappuccino, with a slushy, milkshake-like texture, but it’s naturally sweetened and packed with extra protein in each sip.

I originally tried making this recipe with a frozen banana, but in my opinion, the flavors of banana and coffee don’t mix well.

It wasn’t until I tried adding dates, which have a caramel-like sweetness, that the magic happened. When you blend them into coffee, it tastes like something you’d order from Starbucks!

⭐⭐⭐⭐⭐ Featured Review

“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!” -Amanda

coffee smoothie in 2 glasses topped with coffee beans.

Ingredients You’ll Need

  • Coffee. You can use regular brewed black coffee or cold brew. The stronger you brew it, the more pronounced the coffee flavor will be.
  • Milk. I add milk to this smoothie for extra creaminess and protein, but you can replace it with extra coffee if you prefer. Any milk will work, whether you prefer cow’s milk or plant-based milk.
  • Medjool dates. These are the perfect sweetener because they add a caramel-like flavor and extra fiber. 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 instead. 
  • Almond Butter. A spoonful of almond butter adds creaminess and makes this smoothie more filling, thanks to the added fiber and healthy fats.
  • Collagen. I’ve recently started adding collagen to this smoothie to boost the protein, without affecting the flavor. One scoop (about 2 tablespoons) will add approximately 9 grams of protein. For a vegan protein boost, try using hemp hearts instead.
  • Ice Cubes. If you want a blended coffee drink with a slushy texture, add ice just before serving. Keep in mind that the more ice you add, the more diluted the coffee flavor will be, so you won’t want to overdo it.
coffee, ice cubes, pitted dates, almond butter and milk labeled on a white surface.

How to Make a Coffee Smoothie

Step 1:

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 collagen (or hemp hearts). Secure the lid and blend until the dates are pulverized, about 60 to 90 seconds.

Stop and scrape down the sides of the blender, if necessary, to ensure everything is thoroughly incorporated.

dates blended with coffee, milk, and collagen for a smoothie.

Step 2:

Once the mixture appears smooth, taste it to ensure it’s sweet enough. (The flavor will be diluted with the next step, so it’s okay if it’s almost too sweet or strong at this point.)

Add a cup of ice cubes to the blender, secure the lid, and blend again. As soon as the smoothie looks slushy, with no large chunks of ice visible, it’s ready to serve.

ice cubes added to blender and poured into glass.

Frequently Asked Questions

Is banana flavor good in coffee?

You can replace the dates with a frozen banana in this smoothie, but it will taste more like a coffee banana smoothie than a fancy coffee shop drink. I’m not a fan of coffee and banana together, but I know others love it. 

Can I make a mocha flavor?

Yes, add a tablespoon of cocoa powder or cacao powder, along with 1/2 teaspoon of vanilla extract, for a rich chocolate flavor. In this case, you might want to add an extra date to help counteract the bitter flavor of the cocoa. 

Can I use a different nut butter?

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! 

How do you add in veggies?

You can use frozen zucchini or cauliflower instead of ice cubes in this recipe. 

coffee smoothie in 2 glasses topped with coffee beans.

Coffee Smoothie (No Banana!)

4.92 from 50 votes
If your morning coffee went cold, turn it into this healthy coffee smoothie! It tastes like it came from an expensive coffee shop, but includes extra protein and nutrients in each sip.
prep5 mins cook0 mins total5 mins
Servings:1

Ingredients
 
 

  • ½ cup black coffee or cold brew
  • ¼ cup milk of choice
  • 3 Medjool dates , pitted (see notes)
  • 2 tablespoons collagen peptides (or 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, collagen (or 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.

Notes

Nutrition information is for the whole batch. This is automatically calculated using generic ingredients from a database, so it’s just an estimate and not a guarantee.
Make it Vegan: Use dairy-free milk and omit the collagen peptides. (Hemp hearts make a great plant-based swap!)
Medjool Date Note: This recipe works best with soft, squishy dates that should easily split apart with your fingers. If you can only find dry ones in a bulk bin, I recommend soaking them in hot water for 10-15 minutes before blending.
You can replace the dates with 1 frozen banana + 1 tablespoon of maple syrup for a similar sweetness level, but with a hint of banana flavor. In that case, you might not need as much ice.
Leftover Coffee Tip: For an extra boost of coffee flavor, pour leftover coffee into an ice cube tray and freeze overnight. Then use a few frozen coffee cubes instead of regular ice cubes to boost the coffee taste.
Update Note: This recipe was updated in February 2024 to include milk, which makes it creamier. If you prefer the original recipe, omit the milk. I added collagen peptides in 2025 for extra protein, but you can use hemp hearts if you prefer. 

Nutrition

Calories: 368kcal | Carbohydrates: 59g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 82mg | Potassium: 762mg | Fiber: 7g | Sugar: 50g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee smoothie

More Smoothie Recipes to Try

If you try this recipe, please leave a comment and star rating below, letting me know how you like it.

 
Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. I absolutely love this recipe! I make it so often when the weather is warm and I am not feeling hot coffee. I like to add a Tbls of chocolate collagen powder because it makes it taste like a mocha and I get a dose of extra protein and collagen.
    Just like most of your recipes on your website, this one is a huge win!

  2. This is fantastic! I used 1 T. coffee granules with 1 cup total of soy milk and all other ingredients stayed the same. So easy and delicious.

  3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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!