This is so much better than that one time I dipped a leftover holiday milk chocolate bear into the peanut butter jar for breakfast.
The first decision I make each morning—half-asleep, phone in hand, scrolling through every social feed to catch up—is whether breakfast should be sweet or savory.
That is the question.
I’ve been drinking variations of this smoothie since the first few months after Max was born. It’s one of those combinations I return to again and again.
I love coffee and chocolate together—mocha coconut, anyone?—but I don’t enjoy almond or coconut milk in my hot coffee because they thin it out. I prefer cream or whole milk for that rich, silky texture. When I want to skip dairy but still crave that coffee flavor and creamy feel, a smoothie is the perfect solution.
Fun fact: the first time I ever had coffee was in college when Starbucks released the mocha coconut Frappuccino. It never tasted quite the same after that, but cold coffee drinks have been a staple for me ever since.
It’s a little ironic that I’m sharing these shakes now, because I haven’t had any coffee in five days. I mentioned in a recent update that I skipped it while recovering from the flu and decided to see if I could go a few days without it. I can—it’s not like I drink two full cups every day—but I missed the taste and the ritual of it.
Sometimes coffee makes me feel awful in the afternoon, so I’ve been trying to figure out why—whether it’s drinking it on an empty stomach or combining too much dairy with sugar. Once I nail down the cause, I plan to bring coffee back and enjoy it the right way.
The little chocolatey sprinkles in the photos are a mix of chocolate-covered hemp seeds and chocolate-covered chia seeds. Lately I’ve been obsessed with sprinkling them on everything—toast, yogurt, and smoothies—for a crunchy, slightly indulgent finish. And yes, they qualify as “health food” in my book.
Coffee Coconut Shakes
Yield:
1
or 2
15 mins
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Ingredients
- 1 cup coconut milk
- 2 shots espresso
- 2 tablespoons hemp seeds
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon unsweetened coconut powder
- ½ teaspoon instant espresso powder
- 1 frozen banana
- 1/2 cup ice
- for topping: flaked coconut chocolate covered chia and hemp seeds
Instructions
-
Combine all ingredients in a high-powered blender and blend until smooth and creamy. Serve immediately, topping with extra flaked coconut and chocolate-covered chia and hemp seeds.
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It’s basically dessert.