I am always bemused when I go to Starbucks. The biggest coffee chain, like, in the world, and people are primarily drinking… milkshakes. I don’t care if there’s a shot of espresso buried in there, if its made in a blender and its got whipped cream on top its basically a milkshake.
Don’t you people like coffee?
Not that I am in a position to judge. Those drinks were my gateway drug. I used to love iced hazelnut lattes, which then progressed to non-iced hazelnut lattes, which then progressed to straight up unsweetened lattes. Which may one day progress to straight espresso shots but eeeew no, I don’t like coffee that much.
So, this smoothie is a little nod to those iced hazelnut milkshake thingies, but it is way, way healthier, without a drop of artificial flavoring in sight. The hazelnut comes from actual hazelnuts, in the form of hazelnut butter- this stuff is so addictive! A banana and oats make it super filling, which is why it works really well as a breakfast smoothie.
There’s a shot of espresso hiding in here, which in conjunction with the hazelnut butters adds a nice roasty flavor – but I did something kinda weird here, and used decaf. Why? Because as much as I love the taste of coffee in here, I wanted to try using maca powder as the energy booster instead. Maca is a Peruvian root which you can buy in powdered form, which is famed for giving energy boosts which feel similar to caffeine, but crucially, without any crash afterwards.
So there’s a little bit of mind trickery going on, because the taste of coffee makes you expect a little energy buzz, but when you get it, it will be from the maca and not caffeine.
- 1 frozen banana
- 1 cup ice
- 1 cup almond milk
- 1 Tblsp cocoa powder
- 1 shot decaffeinated espresso, cooled down with a few ice cubes
- 1 heaped tsp of maca powder
- 1 Tblsp hazelnut butter
- ¼ tsp vanilla extract
- 2 tsps maple syrup
- ¼ cup oats
- Blend in a high speed blender until smooth.