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.

PRINT RECIPE

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

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