Friday, April 20, 2018

Mexican Coffee Smoothie

By now, you all should be drinking and enjoying cold brew coffee, because I told you how to make it here. And because I’m sure that you all have some in your fridge, you are going to want to begin your celebration of National Cold Brew Coffee Day with a Mexican Coffee Smoothie. It is eye opening-ly delicious, spectacularly refreshing, and so full of coffee and chocolate goodness that it works equally well at breakfast as it does dessert. With a decided Mexican leaning, with the combination of coffee, chocolate, and cinnamon, you can also use it to start your day on Cinco de Mayo. I love a recipe that does double duty.
Mexican Coffee Smoothie

3/4 cups cold brew
1-1/2 cups coffee ice cubes
6 ounces vanilla Greek yogurt
2 tablespoons mini chocolate chips
3 tablespoons chocolate syrup
Pinch of cinnamon

Put all ingredients into a bullet blender and blend until combined. Serve in a Pilsner
topped with whipped cream and drizzled with chocolate syrup.

To refresh your memory, please see this tutorial on how to make cold brew coffee.

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Rustown Mom said...

I love having cold brew on hand for the summer, so I will bookmark this recipe!

Linda said...

Looks extra yummy!

Mary@mydogsmygardenandmary said...

This really looks so good and I know that it tastes good too. Since I was in the hospital, I can only have decaf and I do love my coffee in the morning. After I have my heart procedure, maybe they will let me have the real stuff.


Miz Helen said...

Hi Patti,
I would enjoy this awesome smoothie right now, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday for the party this week. Hope you have a great week and come back to see us real soon!
Miz Helen