Mocha Protein Smoothie
This mocha protein smoothie recipe blends chilled almond milk, frozen banana, and instant espresso into a drink that holds a spoon standing upright before it thins out under the blender's heat.
Equipment
- High-speed blender - breaks down frozen banana and powders without gritty bits
- Two 16 oz glasses or mason jars - for serving
Ingredients
- 1 cup almond milk - 240 ml, unsweetened
- 1 frozen banana - medium (about 120 g), sliced and frozen at least 2 hours
- 1 scoop chocolate protein powder - about 30 g / 1 oz
- 2 tablespoons cocoa powder - 10 g, unsweetened
- 1 tablespoon instant espresso powder - 6 g
- 1 tablespoon pure maple syrup - 15 ml, optional, to taste
- 0.5 teaspoon pure vanilla extract - 2.5 ml
- 0.5 cup ice cubes - 75 g
- fine sea salt - 1 small pinch, to sharpen chocolate flavor
Instructions
- Pour the unsweetened almond milk into the blender jar first.
- Drop in the sliced frozen banana, breaking up any large frozen chunks with your hands first if needed.
- Add the chocolate protein powder, cocoa powder, instant espresso powder, sea salt, and vanilla extract directly on top of the banana.
- Drizzle in the maple syrup, if using, and add the ice cubes last on top of everything else.
- Secure the lid and blend on high speed for 45 to 60 seconds. Stop halfway to scrape down the sides with a spatula if needed. Blend again until completely smooth with no visible ice chips or banana strings.
- If too thick, add extra almond milk and blend. If too thin, add more ice and blend again. Aim for a thick milkshake consistency.
- Pour into two glasses right away. Top with a light dusting of cocoa powder or a few coffee beans if serving for guests.
Notes
- Use a fully ripe banana before freezing it. Underripe bananas freeze harder and blend less smoothly.
- Always add liquid before solids to keep the blades from struggling against a dry mass of frozen banana and powders.
- Instant espresso powder dissolves more evenly than leftover brewed coffee, which tends to water the texture down.
- Taste before adding the full amount of maple syrup, since some protein powders are already heavily sweetened.
- Chill your glasses in the freezer for ten minutes before serving to keep the smoothie cold longer.
- If your protein powder tends to clump, whisk it with a tablespoon of the almond milk in a small bowl before adding it to the blender.
- Don't over-blend past the point of smoothness. Extended blending warms the mixture and can thin it out.
- Weigh the banana instead of guessing the size if you want consistent results, since banana size varies quite a bit.
- For a stronger coffee note, add a splash of cold brew concentrate in place of some almond milk.
- Store leftovers in an airtight jar in the fridge for up to 24 hours. The texture will thin slightly as the ice melts. Reblend for 10-15 seconds before drinking.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 26gProtein: 23gFat: 4gSaturated Fat: 1gSodium: 190mgFiber: 4gSugar: 13g
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