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Swiss Mocha Smoothie
Cookiee Club

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.
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Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 High Speed Blender
  • 1 coffee bean grinder
  • 1 stainless steel stove top espresso maker
  • 2 16 oz Glasses
  • 1 whip cream dispenser
  • 1 No2 charger

Method
 

Swiss Mocha Smoothie
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Now insert the NO2 charger per manufacture directions. Afterwards shake the dispenser about 10 times before using.
  3. Store leftover whip cream into the fridge for up to 7 days.