Swiss Mocha Smoothie with Espresso & Protein
Taste like frozen hot chocolate but is full of natural caffeine, nutrients and protein powder. It's the perfect, quick and easy breakfast for busy mornings.
Servings: 2 servings
Equipment
Ingredients
Swiss Mocha Smoothie
- ½ cup A2 grass fed whole milk or milk of choice
- ½ cup fresh espresso or milk
- 2 tablespoons almond butter or nut butter of choice
- 1 scoop plain protein powder Just Ingredients
- 2 organic medjool dates pitted
- 2 scoop superfood hot cocoa mix or 2 teaspoons organic cocoa powder
- 2 bananas fresh or 1 frozen
- handful of ice
Homemade Whipped Cream
- 1 cup heavy cream
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
Swiss Mocha Smoothie
- Begin by prepping your espresso maker. Follow your manufacture directions. I normally grind 4 tablespoon of beans and fill my 10 oz espresso maker to the fill line with water. Each machine will be different though.
- After brewing the espresso pour 1/2 cup of coffee into the blender and add the two, pitted medjool dates. Let them soak for 5 minutes to softened.
- Then add in the milk, almond butter, protein powder, superfood hot cocoa, bananas and a handful of ice to the blender. Blend on medium to high speed until creamy. About 2 minutes.
- Divide the Swiss mocha smoothie into two 16 oz cups and top with homemade whipped cream and dusting of organic cocoa powder.
Homemade Whipped Cream
- Start by pouring 1 cup of heavy cream into the clean whip cream dispenser along with the pure maple syrup and vanilla extract. Screw the lid on and shake the dispenser a few times to mix the ingredients.
- Now insert the NO2 charger per manufacture directions. Afterwards shake the dispenser about 10 times before using.
- Store leftover whip cream into the fridge for up to 7 days.
Tried this recipe?Let us know how it was!