I make this drink most mornings when I need a quick boost. I started using leftover coffee and a banana to save time and avoid waste. This Creamy Coffee Smoothie fits my routine well.

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I like it because it takes little time. I can sip it at my desk or take it on the go. It fills me up more than plain coffee. I keep the parts on hand so I can make one any day.

This drink blends cooled coffee with yogurt and banana. It tastes like mild coffee with a smooth, thick feel and a touch of sweetness. People usually make it for breakfast or an afternoon pick-me-up. It goes well with light snacks or a small pastry. For a different creamy idea, see a winter smoothie idea that uses yogurt in a similar way.

Why make this recipe

This version is fast and simple. It uses one cup of brewed coffee so you can use cold coffee left in the pot. The yogurt and banana add body and protein. You can swap milk or syrup to suit taste. It fits busy mornings, quick lunches, or a snack break. If you like quick bowls or fast smoothies, try this when you need a no-fuss drink and compare with a simple fruit smoothie bowl for variety. The drink keeps well and needs little cleanup.

How to make this recipe

Start with cold coffee and soft banana. Add Greek yogurt, sweetener, and a splash of milk. Blend until smooth and check texture. If it is too thick, add more milk; if too thin, add more yogurt or a few ice cubes. The steps link in a straight line: mix, blend, taste, and adjust. For blending tips and timing, you can compare the method to other blended drinks like a tropical smoothie that uses a similar blend approach.

Ingredients

1 cup brewed coffee, cooled, 1 banana, 1 cup Greek yogurt, 1 tablespoon honey or maple syrup, 1/2 cup milk (dairy or non-dairy), Ice cubes (optional)

The cooled coffee gives the drink a coffee flavor without melting ice too fast. Banana adds body and natural sweetness, and Greek yogurt makes it thick and gives protein. Honey or maple syrup is optional for extra sweet taste. Milk thins the mix to a drinkable texture and you can use dairy or plant milk. Ice cools and stretches the drink if you want it colder. If you like creamy dishes, see another creamy recipe here: creamy baked mac and cheese.

Directions

In a blender, combine the cooled coffee, banana, Greek yogurt, honey/maple syrup, and milk.
Blend until smooth and creamy.
Add ice cubes if desired and blend again until fully incorporated.
Pour into a glass and enjoy!

Notes: Use cooled coffee so ice does not water it down quickly. Blend the banana first for a smooth texture. Taste after the first blend to adjust sweetener or milk. If the blender stalls, add a splash of milk and pulse.

How to serve this recipe

Serve in a tall glass or a travel cup. Add a few ice cubes if you like it cold. A sprinkle of cocoa or a few coffee beans on top looks nice but is optional. This drink pairs well with a light toast, a small muffin, or a biscuit for a quick breakfast. For a coffee-time treat, try it with a sweet roll or a small cookie like a bee sting biscuit roll. Serve it right after blending for best texture.

How to store this recipe

Keep leftover smoothie in a sealed jar or bottle in the fridge. It stays okay for about 24 hours, though texture will thicken as it sits. Stir or shake before drinking and add a splash of milk to loosen it. For longer storage, pour into ice cube trays and freeze; then blend the cubes with milk for a fresh glass later. Use clear, airtight containers to keep it from picking up fridge smells.

Tips to make this recipe

Use ripe banana for best sweetness and smooth texture. If you want more protein, use full-fat Greek yogurt. To cut caffeine, use half coffee and half decaf or use cooled espresso for a stronger flavor. If the mix is too thin, add more yogurt or a small frozen banana slice. If too thick, add milk a little at a time. Keep coffee chilled before blending so the drink stays cold without too much ice. Try adding a pinch of cinnamon for a warm note. This Creamy Coffee Smoothie works well with small tweaks.

Variation

Swap the banana for a handful of frozen berries for a fruit twist, though the color and taste will change. Use flavored yogurt or add a scoop of protein powder for more calories. Replace honey with maple syrup or a few dates for a natural sweetener. Use almond, oat, or soy milk to suit diet needs. Avoid too many extras that mask the coffee; the recipe is simple on purpose and the balance can change if you add many strong flavors.

FAQs

Q: Can I use instant coffee?

A: Yes. Dissolve it in water and chill before using.

Q: Is regular yogurt OK?

A: Yes, use what you prefer. Greek yogurt gives thicker texture.

Q: Can I make it vegan?

A: Use plant-based yogurt and milk, and maple syrup instead of honey.

Q: How to make it less sweet?

A: Cut the honey or skip it. Ripe banana adds natural sugar.

Q: Can I add protein powder?

A: Yes. Add it to the blender and adjust milk for texture.

Conclusion

This drink is quick and useful for busy days. It uses leftover coffee and simple items you likely keep at home. For a version with a protein boost, see this coffee protein shake guide. If you want a dairy-free creamy banana idea, try this creamy coffee and banana smoothie for more swaps. For another take on a classic coffee smoothie, read this simple coffee smoothie recipe.