MOCHA-BANANA PICK-ME-UP SMOOTHIE

Freshly brewed espresso, chocolatey bitter cocoa powder and creamy sweet frozen bananas, all blended together with fresh cold milk and ice cubes to gorgeously rich and creamy frothiness. Easy, fast, and with a delicious mocha-banana taste, this smoothie is great to wake you up in the morning, or a pick-me-up in the afternoon. It's beautifully creamy and tasty, rather satisfying and filling, thanks to the bananas and milk, and on top of that quite healthy: full of protein and fiber, it is also high in magnesium, phosphorus, calcium and potassium. 

The frozen bananas add a quality of a frozen milkshake to this smoothie. I tend to always have a bag of cut bananas in my freezer; it's the best fate for an overload of ripe bananas, and I can only recommend it. I use them either for smoothies or to make quick and simple banana ice-cream. The good thing with bananas is, they add an instant creaminess and volume; and the more ripe they are, the less sugar you need, so maybe add only a little sugar at first and more later if you really need it. For a vegan version replace the cow's milk with non-dairy milk, I'm sure almond milk would be a great alternative. 

Recipe source: Mocha Java Smoothie, by Ellie Krieger

Makes 2 servings, or 2 x 2 ½ cups, or 2 x 625ml

1 Tbsp (14g) brown crystallised sugar
2 shots espresso, app. 100ml, left to cool (alternatively use 2 rounded tsp espresso powder mixed with ¼ cup (60ml) boiling water)
2 tsp (6g) unsweetened natural cocoa powder
2 cups (500ml) low-fat milk, or non-dairy milk for a vegan version, eg almond milk
2 ripe bananas, peeled, cut into small chunks, and frozen on the day before
1 cup ice cubes

In a small bowl combine the cold espresso and sugar and stir until the sugar has dissolved. 

Put the coffee mixture together with the milk, frozen bananas and ice cubes into a blender and blend on high until smooth and creamy.

Pour into tall glasses and serve immediately.

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MOCHA-BANANA PICK-ME-UP SMOOTHIE

Makes 2 servings, or 2 x 2 ½ cups, or 2 x 625ml

1 Tbsp (14g) brown crystallised sugar
2 shots espresso, app. 100ml, left to cool (alternatively use 2 rounded tsp espresso powder mixed with ¼ cup (60ml) boiling water)
2 tsp (6g) unsweetened natural cocoa powder
2 cups (500ml) low-fat milk, or non-dairy milk for a vegan version, eg almond milk
2 ripe bananas, peeled, cut into small chunks, and frozen on the day before
1 cup ice cubes

1) Dissolve sugar in espresso: In a small bowl combine the cold espresso and sugar and stir until the sugar has dissolved. 

2) Blend all ingredients together: Put the coffee mixture together with the milk, frozen bananas and ice cubes into a blender and blend on high until smooth and creamy.  

3) Serve: Pour into tall glasses and serve immediately.

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