Coffee is probably 95% responsible for me graduating college, making crazy stupid deadlines for work, having the motivation to write this blog post, and being a reasonably pleasant human being most of the time. And that's not necessarily a bad thing. This drink's got some seriously kick-ass health perks. For so long, though, I was downing absolute shit. Let's just say lots of Dunkin Donuts and lots of added Splenda happened. Luckily, I got my shit together.

Now, I know that with truly good coffee you should be able to enjoy it black (For info on how to pick a quality, totally delicious coffee, listen to episode 22 of my podcast!). But that's not to say I don't doctor it up from time to time. Lately, I've been into coffee-infused smoothies as a simple, refreshing, no-cook breakfast...sort of like a cleaned up version of a Starbucks Frappuccino, but that's far less likely to give you the 'betes.

This drool-worthy combo consists of nitro cold brew from Backyard Beans Coffee Company, a local craft roaster based in Landsdale, PA, along with a frozen banana, peanut butter, and almond milk. Then it's all topped off with a dollop of whipped coconut milk (the delicious full-fat kind from the can) and a sprinkle of cinnamon. Bonus: NO ADDED SWEETENERS! Whoooo!

Your mornings get way better. You're welcome.

PB & Banana Coffee Frappe
Serves 1

1/2 cup cold brew coffee (or chilled regular coffee)
1/2 cup unsweetened almond milk
1 frozen banana
2 Tbsp natural peanut butter
1 tsp cinnamon
ice, as needed for added texture
dollop of whipped canned coconut milk (optional)

1) Combine all ingredients (except coconut milk) in blender and puree until smooth. Add ice as needed for a thicker, frothier consistency. Pour into a tall glass.
2) Rinse out blender, add a can of coconut milk, then blend for about 30 seconds. Dollop a large spoonful on top of your smoothie. Store remaining coconut milk in a mason jar and refrigerate.

Then drink up!

Peace, Love, & The Best Damn Smoothie You've Ever Tasted,
Steph