Let me tell you about Almond Joy Coffee Smoothie. It’s basically your morning coffee and breakfast rolled into one delicious drink.
I came up with this recipe because I love both coffee and Almond Joy candy bars. One morning, while rushing to get ready, I threw these ingredients into my blender, and it turned out amazing! Now it’s my go-to breakfast when I’m in a hurry.
What’s great about this smoothie is that it’s super easy to make. Just dump everything in a blender, press a button, and you’re done. It tastes like a fancy coffee shop drink, but you can make it at home in your PJs. The banana and almond butter make it filling enough to keep you going until lunch, and the coffee gives you that energy boost you need to start your day.
You don’t need any fancy equipment or barista skills. If you can use a blender, you can make this smoothie. I’ve made it hundreds of times, and it comes out great every time.
Ready to try it? Let’s make your morning coffee a lot more fun!
Why You’ll Love This Recipe
- Perfect balance of coffee and dessert flavors
- Customizable sweetness and thickness
- Packed with healthy fats from coconut and almonds
- Natural energy boost from coffee
- Ready in under 10 minutes
- Can be meal-prepped
- Rich in potassium and healthy fats
- Satisfies chocolate cravings healthfully
Quick Facts
Almond Joy Coffee Smoothie is a creamy breakfast drink that combines the flavors of the classic Almond Joy candy bar with your morning coffee. It blends chilled coffee with frozen banana, coconut milk, almond butter, cocoa powder, and shredded coconut to create a rich, chocolatey smoothie that’s both energizing and satisfying.
This drink is perfect for anyone who wants their morning coffee with a sweet twist, or for those who need a quick breakfast on the go. It’s basically like having a candy bar and coffee in smoothie form, but healthier since it’s made with natural ingredients and has no artificial sweeteners. Plus, it’s filling enough to keep you going until lunch, thanks to the protein from almond butter and the good fats from coconut.
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1 large (16 oz) or 2 small (8 oz)
- Calories: ~320 per 16 oz serving
- Difficulty Level: Easy
- Dietary Info: Can be made dairy-free, vegan, gluten-free
Equipment Needed
- High-powered blender (Essential for creating a smooth, creamy texture without chunks)
- Measuring cups and spoons (For precise ingredient portions)
- Coffee maker or cold brew system (For preparing the coffee base)
- Airtight container (If storing coffee in advance)
- Ice cube trays (For freezing coffee or storing leftover smoothie)
- Serving glass (16 oz recommended)
- Reusable straw (Optional, but recommended for thick smoothies)
Ingredients
Base Ingredients
- 1 cup brewed coffee, cooled
- 1 frozen banana
- ½ cup unsweetened coconut milk
- 2 tbsp almond butter
- 1 tbsp cocoa powder
- 1 tbsp shredded coconut
- 1 tsp honey (or sweetener of choice)
- ½ tsp vanilla extract
- ½ cup ice cubes
Optional Toppings
- Whipped cream or coconut whip
- Extra shredded coconut
- Chocolate shavings
- Sliced almonds
- Drizzle of chocolate syrup
- Cacao nibs
How To Make
1. Start by brewing your coffee. You’ll need 1 cup. Let it cool completely in the fridge – you can make this the night before to save time in the morning.
2. While your coffee is cooling, peel a banana, cut it into chunks, and freeze them. Having a frozen banana ready makes your smoothie extra creamy. You can also do this ahead of time and keep frozen banana chunks ready in your freezer.
3. When you’re ready to make your smoothie, grab your blender. Pour in your chilled coffee first, then add half a cup of coconut milk. Add two tablespoons of almond butter, one tablespoon of cocoa powder, one tablespoon of shredded coconut, one teaspoon of honey, and half a teaspoon of vanilla extract.
4. Now add your frozen banana chunks and half a cup of ice cubes to the blender. The ice helps make your smoothie cold and frosty. Start blending on low speed for about 15 seconds to break up the frozen banana and ice. Then turn up the speed to high and blend for another minute until everything is smooth and creamy. If you see any chunks, blend a bit longer.
5. Pour your smoothie into a glass. If you want to make it extra special, top it with some whipped cream, a sprinkle of extra coconut, and a drizzle of chocolate syrup. Add a straw and enjoy right away while it’s cold and creamy.
If your smoothie is too thick, add a splash more coconut milk and blend again. If it’s too thin, add a few more ice cubes. You can also make it sweeter by adding a little more honey if you like.
Clean your blender right away. This makes it much easier than letting it sit. Your smoothie is best enjoyed fresh. But if you need to save it for later, keep it in the fridge in a covered glass or jar and drink it within 24 hours. Just give it a good stir before drinking as it might separate a bit.
Pro Tips for the Perfect Smoothie
- Freeze coffee in ice cube trays to prevent dilution
- Cut and freeze ripe bananas when spotty for maximum sweetness
- Layer ingredients with liquids at the bottom for better blending
- Use room temperature almond butter for easier blending
- Adjust liquid amounts gradually to achieve desired thickness
- Chill your serving glass for an extra-frosty drink
Troubleshooting Common Issues
- Too Thick: Add coconut milk 1 tablespoon at a time
- Too Thin: Add more ice or frozen banana
- Not Sweet Enough: Add honey or maple syrup gradually
- Bitter Coffee Taste: Use less coffee or add more sweetener
- Grainy Texture: Blend longer or strain through fine mesh
Ingredient Alternatives
- Coffee: Cold brew, decaf, or espresso
- Coconut Milk: Almond milk, oat milk, or regular milk
- Banana: ½ avocado or ½ cup frozen cauliflower
- Almond Butter: Peanut butter or sunflower seed butter
- Honey: Maple syrup, agave, or monk fruit sweetener
- Cocoa Powder: Cacao powder or chocolate protein powder
Storage Instructions
- Immediate Storage: Keep in sealed container in fridge up to 24 hours
- Freeze Option: Pour into ice cube trays and freeze up to 1 month
- Meal Prep: Prepare ingredient packs and freeze up to 3 months
- Best Practices: Store in airtight container away from strong odors
Variations
Protein Power-Up
- Add 1 scoop chocolate protein powder
- Include 1 tablespoon chia seeds
- Mix in 1 tablespoon hemp hearts
Mocha Madness
- Double the cocoa powder
- Add 1 shot espresso
- Include chocolate protein powder
Tropical Twist
- Add ¼ cup frozen pineapple
- Include 1 tablespoon macadamia nuts
- Use coconut water for part of the liquid
Mint Chocolate
- Add 2-3 drops peppermint extract
- Include dark chocolate chips
- Top with fresh mint leaves
Serving Suggestions
- Pair with a small breakfast sandwich
- Serve alongside a protein bar
- Add granola on top for crunch
- Make into a smoothie bowl
- Serve in a chilled glass with coconut rim
Additional Tips for Success
- Use coffee that’s at least room temperature to preserve smoothie thickness
- Consider using frozen coconut milk cubes for extra tropical flavor
- Experiment with different sweetener combinations to find your perfect balance
- Try cold brew coffee for a smoother, less acidic taste
- Add a pinch of salt to enhance the chocolate flavor
- Use toasted coconut for deeper flavor
- Consider adding espresso powder for stronger coffee taste
Frequently Asked Questions
Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. You can prep ingredients in advance and store them in freezer bags.
How can I make it higher in protein?
Add a scoop of protein powder or Greek yogurt. Consider adding chia seeds or hemp hearts.
Can I make it without banana?
Yes, substitute with ½ avocado or ½ cup frozen cauliflower for creaminess.
Is this keto-friendly?
To make it keto, omit the banana and use sugar-free sweetener. Add avocado for creaminess.
Can I use instant coffee?
Yes, prepare instant coffee ahead and chill. Use slightly less water when making it.
And there you have it, your very own Almond Joy Coffee Smoothie.
Remember, don’t be afraid to make it your ow.! Want it sweeter? Add more honey. Craving extra chocolate? Go for it! This recipe is really flexible, and that’s what makes it so fun.
If you try this recipe, I’d love to hear how it turned out! Drop a comment below and let me know what you think. Did you add your own twist? Share your version. I’m always excited to try new variations.
Recipe Card
Almond Joy Coffee Smoothie Recipe
Ingredients
Base Ingredients
- 1 cup brewed coffee cooled
- 1 frozen banana
- ½ cup unsweetened coconut milk
- 2 tbsp almond butter
- 1 tbsp cocoa powder
- 1 tbsp shredded coconut
- 1 tsp honey or sweetener of choice
- ½ tsp vanilla extract
- ½ cup ice cubes
Optional Toppings
- Whipped cream or coconut whip
- Extra shredded coconut
- Chocolate shavings
- Sliced almonds
- Drizzle of chocolate syrup
- Cacao nibs
Instructions
- Start by brewing your coffee. You’ll need 1 cup. Let it cool completely in the fridge – you can make this the night before to save time in the morning.
- While your coffee is cooling, peel a banana, cut it into chunks, and freeze them. Having a frozen banana ready makes your smoothie extra creamy. You can also do this ahead of time and keep frozen banana chunks ready in your freezer.
- When you’re ready to make your smoothie, grab your blender. Pour in your chilled coffee first, then add half a cup of coconut milk. Add two tablespoons of almond butter, one tablespoon of cocoa powder, one tablespoon of shredded coconut, one teaspoon of honey, and half a teaspoon of vanilla extract.
- Now add your frozen banana chunks and half a cup of ice cubes to the blender. The ice helps make your smoothie cold and frosty.
- Start blending on low speed for about 15 seconds to break up the frozen banana and ice. Then turn up the speed to high and blend for another minute until everything is smooth and creamy. If you see any chunks, blend a bit longer.
- Pour your smoothie into a glass. If you want to make it extra special, top it with some whipped cream, a sprinkle of extra coconut, and a drizzle of chocolate syrup. Add a straw and enjoy right away while it’s cold and creamy.
- If your smoothie is too thick, add a splash more coconut milk and blend again. If it’s too thin, add a few more ice cubes. You can also make it sweeter by adding a little more honey if you like.
- Clean your blender right away – this makes it much easier than letting it sit. Your smoothie is best enjoyed fresh, but if you need to save it for later, keep it in the fridge in a covered glass or jar and drink it within 24 hours. Just give it a good stir before drinking as it might separate a bit.