Once I asked a Japanese colleague, in a mixture of French and English and mime, why she had begun her career as a pastry chef. She thought about it and said,
“Butter…sugar…flour…” (points at each) “….MAGIC! (stretches arms out wide)
I felt the same – and still do, luckily – about patisserie. And this smoothie inspires the same emotions. Such simple ingredients, disproportionately delicious together. Espresso, banana, almond and coconut milks. Cinnamon optional. How have I never thought to put coffee in a smoothie before?
A friend served it at an elegant brunch the other day – with pancakes and four kinds of maple syrup. But it also works on its own, before you rush out the door to work.
It helps me pretend I am succeeding at adulthood. A nutritious, caffeinated breakfast I can make in two minutes. (I get the same smug feeling when I remember my past self has hidden lunch for me in the freezer: chicken mole or the Wednesday Chef’s Chinese celery and beef were recent, happy discoveries.)
Plus it saves on expensive-chain-store-coffee-drinks. And it’s vegan! Everyone is happy. Except the chain-store-coffee people. Win-win-win.
adapted from CocoJenalle – I’ve doubled the amount of coffee, because. Use any combination of milks you prefer – soy, normal, rice etc – but the coconut does add a nice richness.
makes 1 large breakfast-size, or 2 small brunch-accompaniment-size
1 banana, frozen*
60ml espresso (2 shots)
125ml almond milk
125ml coconut milk
1/4 tsp cinnamon
1 tsp maple syrup
1/2 tsp chia seeds
If you are super organised, the night before: peel and chop banana into small chunks. (Your blender will thank you for it.) Freeze. Make your espresso according to your preferred method.
In the morning: blend banana, coffee, milks until smooth. Taste. I like it plain. But add maple syrup if you have a sweet tooth. Cinnamon if you wish. More coffee if you are a caffeine addict. Chia seeds if you are a health nut. Blend again, serve.
*If you forget to freeze the banana, just add a few icecubes when serving.