This recipe for a thick, creamy and caffeinated Chocolate Espresso Smoothie is the perfect healthy and vegan breakfast to kick-start your day.
If you're looking for a breakfast that gets you out the door even faster on busy mornings, why not add your caffeine directly to your meal? This chocolate espresso smoothie has it all: plenty of nutrients, protein, dessert-like flavor, and caffeine! There's no going wrong with this packable, portable and creamy meal. Plus, this Immune-Boosting Strawberry Banana Poppyseed Smoothie is one to try next!
Ingredients for Chocolate Espresso Smoothies
You don't need any special or hard-to-find ingredients to make these thick and creamy smoothies. Here's what you need:
Banana. Pick a nice ripe one for the sweetest flavor and creamiest texture.
Almond milk. Feel free to use a different plant-based milk if you like.
Cocoa powder. Organic cacao will also work.
Maple syrup. You can also sweeten with another unrefined sweetener, such as dates or date syrup. Agave also works.
Hemp seeds. These add fiber and satiating fats.
Espresso powder for a kick of caffeine.
Cinnamon to add a dash of warming spice.
What Kind of Plant-Based Milk is Best for Smoothies?
You can use any kind of plant-based milk that you like to make these chocolate espresso smoothies. I recommend making your own, which is cheaper, tastier and easier than you might think! Here are some of my go-to vegan milk recipes that will all taste great in this smoothie:
If you're planning ahead, you can make this chocolate espresso smoothie the night before. Store it in an airtight container or jar in the fridge. In the morning, just give it a good shake or stir in case it separates (that's normal). The smoothie is best consumed within the same day, or no more than 10 hours later.
Can I Make a Smoothie Bowl?
If you prefer to eat your smoothie with a spoon, rather than drink it through a straw, make a smoothie bowl! Simply add less milk or use frozen bananas to give your chocolate smoothie a thicker texture. then add your favorite toppings, including:
1cupAlmond milk(You can also use your fave non-dairy milk!)
2Tbspsorganic cocoa powder(You can also use cacao powder)
1-2Tbspspure maple syrup
1teaspooninstant espresso powder
Chopped vegan chocolate
Add all ingredients to a high-powered blender (adding the bananas first, then the rest following) and blend until smooth.
Adjust the amount of milk (or add ice), depending on desired consistency, adding 1 tablespoon more at a time, if needed.
To serve—grab a glass and pour smoothie into it and top with chopped chocolate, sliced bananas, and/or hemp seeds.
Sip and enjoy!
Tips & Tricks
STORAGE: Store any leftovers in the refrigerator, tightly sealed or in a covered mason jar, ensuring that you drink it within the same day for best taste and consistency.WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, etc.