Ingredients
- 1 cup cold brew coffee
- 1 scoop vanilla or chocolate protein powder
- 1/2 cup unsweetened almond milk (or your preferred milk)
- 1 tablespoon almond butter (or peanut butter)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or honey)
- 1 ripe banana, frozen
- 1/2 teaspoon ground cinnamon
- 1 cup ice cubes
Feel free to play around with substitutions. If you’re out of almond butter, peanut butter works just as well. For a nut-free version, you can use sunflower seed butter. This flexibility is akin to my mom’s cooking style; she always encouraged us to be creative in the kitchen, making the most of what we had.
Instructions
- Begin by brewing a strong batch of cold brew coffee. I like to prepare it the night before so it’s ready to go in the morning.
- In a blender, combine 1 cup of cold brew coffee, 1 scoop of your chosen protein powder, and 1/2 cup of unsweetened almond milk.
- Add 1 tablespoon of almond butter, 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup for sweetness.
- Include a frozen banana for a creamy texture and a hint of natural sweetness.
- Sprinkle in 1/2 teaspoon of ground cinnamon—a spice that always reminds me of home, where cinnamon was a staple in our kitchen.
- Finally, add 1 cup of ice cubes to give your shake that refreshing chill.
- Blend on high until all ingredients are smooth and well combined. If the shake is too thick for your liking, adjust with more almond milk.
- Taste and adjust sweetness or spice as needed. I sometimes add a pinch more cinnamon for an extra kick.
These steps are not just about mixing ingredients; they are about creating a moment of joy and nostalgia, reminiscent of those Asheville mornings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International