Before you start, make sure your banana is frozen and your coffee is cold. If your coffee is hot, let it cool completely in the fridge for about 30 minutes.

Start by measuring out all your ingredients and placing them near your blender. This makes the process much faster and ensures you don't forget anything.

Pour your milk into the blender first. This helps the blender mix everything more easily.

Add your frozen banana, cold coffee or espresso, hazelnut butter, cocoa powder, maple syrup, and vanilla extract to the blender.

Add a handful of ice cubes at the end. If you like your smoothie thicker, add more ice. If you prefer it thinner, use less.

Put the lid on your blender tightly. Start blending on low speed for about 10 seconds, then increase to high speed.

Blend everything for about 60-90 seconds until your smoothie looks completely smooth and creamy. If you see any chunks of banana or ice, blend for another 30 seconds.

Stop and taste your smoothie. If you want it sweeter, add a little more maple syrup. If it's too thick, add a splash more milk. Blend again for 10-15 seconds if you add anything.

Pour your smoothie into a tall glass. If you want to make it extra special, top it with some whipped cream and a sprinkle of cocoa powder or chopped hazelnuts.

Serve your smoothie right away while it's cold and creamy. If you need to save it for later, keep it in the fridge for up to 24 hours, but remember to give it a good shake before drinking.