Peanut Butter Coffee Smoothie

Closeup on a tall coffee smoothie with whipped topping.

5 from 1 vote

Peanut Butter Coffee Smoothie

Enjoy the best Peanut Butter Coffee Smoothie all summer long. These combine coffee ice cubes, banana, peanut butter, pure maple syrup, vanilla extract, and milk. Some whipped cream topping is a nice addition to these thick smoothies.

Course Coffee, Smoothies

Cuisine American

Keyword peanut butter coffee smoothies

Prep Time 5

Total Time 5

Servings smoothies

Calories 284kcal

Author Sue Ringsdorf

Ingredients

12 coffee cubes
2 medium bananas
2-3 Tablespoons peanut butter
2 Tablespoons pure maple syrup
2 teaspoon vanilla extract
1 cup almond milk

Instructions

Make the coffee cubes. In advance, make the ice cubes using cold brew or strong coffee. Freeze until set.
Combine ingredients. In a high-power blender, combine the coffee cubes, bananas, peanut butter, pure maple syrup, vanilla extract, and milk.
12 coffee cubes, 2 medium bananas, 2-3 Tablespoons peanut butter, 2 Tablespoons pure maple syrup, 2 teaspoon vanilla extract, 1 cup almond milk
Blend. Blend ingredients until smooth and creamy. If it’s too thick, add a little extra milk. It the smoothie is too thin, add more coffee cubes or ice cubes.
Serve. Pour coffee smoothies into two glasses. Then top with some whipped cream topping.

Notes

Prep in advance. Make sure you make those coffee cubes well in advance. See the links for the ice cube trays we use.
Use cold coffee. Whether or not you use cold brew, espresso, or strong coffee, you’ll want to make sure it’s super cold before adding to ice cube trays. You can brew your regular coffee the day before and refrigerate it.
Substitute as desired. Feel free to substitute almond butter for peanut butter, regular milk for almond milk, and honey for pure maple syrup.
Adjust as needed. If your smoothies are too thin, add more coffee cubes or ice cubes. If they’re too thick, use a little more milk.

Nutrition