A sweet and energizing breakfast option is made with this Espresso Almond Butter Smoothie.
Hi, friends! I’m so excited to have Erin of The Almond Eater sharing a guest recipe today. Erin has always inspired me with her more-than-delicious food and unique recipes. Her creativity never fails and I guarantee her photos will make you drool.
Take it away, Erin!
You can use her homemade cashew butter or any store bought cashew, OR almond butter. I actually had almond butter on-hand so that’s what I ended up using, but either would be delicious (because almond butter+espresso AND cashew butter+espresso=amazing).
[Tweet “A sweet and energizing breakfast: Espresso Almond Butter Smoothie by @thealmondeater!”]
- 1 banana
- 2 tsp instant coffee
- 1 tbsp chia seeds
- 1/4 cup almond butter OR cashew butter
- 1 cup almond milk
- 6 ice cubes
- Combine ingredients into a blender and pulse until smooth, approximately 30 seconds to assure the coffee is well blended.
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