I’m a big fan of the smoothie-as-breakfast—while I’m quenching my thirst, I’m also filling my belly—and this recipe is one of my very favorites. I put it all together the night before so that in the a.m. I can just stumble to my blender, toss everything in and whiz it up.
INGREDIENTS
- 1/2 cup brewed coffee, chilled
- 1/4 cup hazelnuts, soaked in water (at room temperature) overnight, drained
- 1/4 cup milk, nut milk, or soy milk
- 1 frozen peeled banana
- 1 tablespoon agave nectar
- 5 ice cubes
DIRECTIONS
- Add chilled coffee, hazelnuts, milk, banana, and agave nectar to blender and blend on high until completely smooth, about 1 minute. Add ice and blend on high until smooth, about 30 seconds longer. Transfer to one or two glasses, sprinkle with coconut and serve immediately.
Get more recipes in my latest cookbook Martine Alphonse’s OutdoorEntertaining
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