Actually, The Best Coffee Smoothie

If you keep cold brew in your fridge, or find yourself with some leftover coffee to use up, this coffee smoothie recipe is for you. It reminds me of a blended frappuccino from Starbucks, with a milkshake-like texture, only it’s naturally sweetened with fruit.

And don’t worry, this recipe doesn’t require bananas. While I love a good peanut butter banana smoothie, I don’t think bananas and coffee mix flavor-wise. So, unless you’re a huge fan of banana-flavored lattes, I think you’ll love this recipe.

Using dates adds a caramel-like sweetness, almost like you ordered a Starbucks Frappuccino. Only this version is made without dairy or refined sugar, so it’s a treat I plan to enjoy all summer long.

⭐⭐⭐⭐⭐ 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 Ingredients

• 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. (I usually use unsweetened soy milk these days.)
• 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.

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.

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.

The Best Coffee Smoothie (No Banana!)

4.93 from 55 votes

The next time your morning coffee gets cold, turn it into this delicious coffee smoothie. It's sweetened with pitted Medjool dates instead of banana, so it has a caramel-like flavor that rivals your favorite coffee shop. It's naturally dairy-free as written, and I've tested two ways to boost the protein, without affecting the flavor.

prep5 mins cook0 mins total5 mins

Servings:1

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Author: Megan Gilmore

Course: Breakfast, Dessert

Cuisine: American

Keyword: coffee smoothie

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More Smoothie Recipes to Try

• Apple Smoothie
• Peanut Butter Banana Smoothie
• Chocolate Banana Protein Shake
• Spinach Almond Milk Smoothie
• Detox Smoothie
• Peanut Butter and Jelly Smoothie

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