Peanut butter and coffee together? It really works. This smooth and creamy Peanut Butter Chocolate Coffee Smoothie is a quick, delicious reason to get moving in the morning — about 5 minutes to prepare and perfect as a morning pick-me-up.
This post was originally published August 2018 and updated July 2024.
Peanut Butter Coffee Smoothie — breakfast and coffee in one
The combination of coffee and peanut butter might sound unusual at first, but it’s surprisingly delicious. I first tried a peanut butter mocha at a coffee shop and was hooked. The blend of nutty peanut butter, rich cocoa and bold coffee creates a satisfying, flavorful drink.
If you enjoy peanut butter with chocolate, the coffee adds depth and a little caffeine kick. It’s simple, smooth and creamy — a breakfast that fills you up and gives you energy for the morning.
You can use cold brew, strongly brewed coffee, or a couple of espresso shots — any concentrated coffee works well in this smoothie.
Why you’ll love this recipe
- Super quick and easy. Just add the ingredients to a blender and blend until smooth — no fuss, ready in minutes.
- Flexible and customizable. Use dairy or plant-based milk and yogurt, swap in decaf if you prefer, or add greens or protein powder for extra nutrition.
- Thick, creamy, and caffeinated. The frozen banana and yogurt keep it thick, and the coffee gives it a pleasant wake-up boost.
Recipe Ingredients:
- Strong cold-brewed coffee: Use a concentrated brew for the best coffee flavor. Espresso shots would also be great but may require a little extra liquid.
- Frozen banana: Use a ripe banana frozen beforehand for natural sweetness and a thick, creamy texture.
- Cocoa powder: Unsweetened cocoa works well; use dark cocoa if you prefer a more bitter chocolate note.
- Vanilla yogurt: Adds creaminess; use dairy-free yogurt to make the smoothie vegan.
- Peanut butter: Any peanut butter you like will work. If you have allergies, substitute almond, cashew, or sunflower seed butter.
- Milk: Any milk will do — dairy or plant-based (almond, oat, soy, etc.).
- Sweetener: Maple syrup, medjool dates, or another sweetener to taste. Dates also add extra thickness.
- Optional: A splash of vanilla extract for additional flavor.
How to make it
- Add the milk and coffee to a high-speed blender, then add the frozen banana, peanut butter, cocoa powder, yogurt, and sweetener.
- Blend on high until smooth. If the smoothie is too thin, add more frozen banana or a few ice cubes. If it’s too thick, add milk a tablespoon at a time until you reach the desired consistency.
- For a café-style treat, top with whipped cream or a drizzle of chocolate syrup (optional).
Recipe tips
- Make it vegan: Use dairy-free yogurt and plant milk to keep it entirely plant-based.
- Boost protein: Add a scoop of your favorite protein powder or a tablespoon of chia seeds for extra nutrition.
- No-banana option: Substitute frozen avocado for banana. Avocado adds creaminess and thickness with a milder flavor.
Check out these other recipes:
- Chocolate Banana Smoothie with a Kick
- Strawberry Lemonade Smoothie
- Almond Joy Smoothie
- Green Smoothie Muffins
- Kiwi Pineapple Tropical Green Smoothie
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Peanut Butter Chocolate Coffee Smoothie
Ingredients
- ⅓ cup strong, cold brewed coffee*
- ¼ cup unsweetened vanilla almond milk (or milk of choice)
- 1 large frozen banana
- 1 ½ tablespoons peanut butter
- 1 tablespoon cocoa powder
- ¼ cup vanilla yogurt
- 2–3 teaspoons maple syrup or sweetener to taste
- 1–2 handfuls of ice, to help thicken as needed
Instructions
- Add all ingredients into a high-powered blender.
- Blend on high until smooth and serve immediately.
- Optional add-ins: cacao nibs, chia seeds, protein powder, etc.
Notes
**Any sweetener works; dates add a bit of thickness in addition to sweetness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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