Frappucino? Coffee smoothie? Not so sure what to call this, other than out of this world delicious!
This has been the week of pumpkin bread for breakfast at our house. Fortunately, I know that one slice of pumpkin bread will not tide me over until lunchtime. So, I’ve been whipping up smoothies to go along with it. Up until today, the hubby has not yet headed off to work when I’ve been making them, so I have been making smoothies that make us both happy. Most of them have been green! I love green smoothies! (And I’m still in a little bit of shock that he likes them too.) What a great way to get in your leafy greens before 7 AM!
Anyway…this morning, I was all by myself. So, when I looked in the fridge I couldn’t help but fixate on the coffee concentrate that was hiding amongst the coconut waters and nut milks. The hubby HATES all things coffee, so this was my opportunity. I quickly whipped out my 365 Days of Vegan Smoothies “cookbook”. But alas, the coffee smoothies either had ingredients I didn’t have on hand, or just didn’t fit my cravings for the day.
I then decided that there was no better time than the present to try a smoothie experiment. Because why not? I had an extra five minutes before I needed to be heading out the door for school. I grabbed a blender cup and started scrambling…a little homemade almond milk, a little (okay.. a lot) of coffee concentrate, some frozen bananas, a handful of walnuts, and a dash of cinnamon.
1 1/2 frozen bananas (I always have peeled, cut up frozen bananas ready for such an occasion)
1/2 c. coffee concentrate
1/2 c. almond milk
1/8 c. walnuts
1/4 t. cinnamon
Put all ingredients into a blender, and blend until blended. There just wasn’t any other way for me to write that. Add more milk if too thick…add more bananas if too runny!