Recipe: Mexican Coffee Smoothie

coffee smoothie recipe: sweet, spicy and delish

It’s been a rough few weeks. More on that later (maybe) but in summary: for the second time in less than a year we had to say goodbye to a pet. This time it was our first dog. The grief has been crippling. But the show must go on. Wine events and a huge amount of book-related stuff for me, plus both of us earning a paycheck, not flaking on social engagements, and that looming trip to Iceland that we probably need to make a plan for. Yesterday I experimented with my smoothie recipe because after two weeks of grief fasting and grief eating (these are real things, I’m convinced) I realized that I needed to get back on track. It’s helping – so here it is for anyone who either ways to spice things up or needs a healthy pick me up during a rough patch.

Mexican Coffee Smoothie Recipe

Ingredients
1 cup boiling water
2 tablespoons instant coffee
sweetener
splash of desired milk
1 scoop vanilla protein powder
2 teaspoons Hershey’s syrup
cinnamon and cayenne to taste
ice
Process

  • Place water over high heat. Add instant coffee, sweetener and spices to a mug. Pour protein powder into smoothie cup.
  • Pour boiling water over coffee, sweetener and spiced. Stir. Add Hershey’s syrup and milk if using. Place in fridge for at least 30 minutes.
  • Pour cooled coffee into smoothie cup and mix completely.
  • Add ice and continue to mix. Add ice, if necessary, to reach desired consistency

The caffeine helps with my focus (although right after typing “ice” in the ingredients above I knocked over my own smoothie, making a gigantic mess) and the spice is just really nice. The syrup provides sweetness but the double strength of the coffee still needs some taming.

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