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Greek Yogurt Coffee Smoothie

Greek Yogurt Coffee Smoothie - recipe card
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This creamy Greek Yogurt Coffee Smoothie is a protein-packed morning boost with 25 grams per serving, no powder required. The rich blend of full-fat Greek yogurt, whole milk, and cold brew coffee creates a velvety texture with a bold coffee kick. Naturally sweetened with banana and a touch of honey, it’s a balanced breakfast or post-workout refresher.

Ingredients

Scale
  • 2 cups full-fat Greek yogurt (preferably whole milk, unsweetened)
  • 1 cup whole milk
  • 1 cup cold brew coffee, chilled (or 2 shots espresso + 1/2 cup cold water)
  • 2 medium bananas, peeled, sliced, and frozen
  • 2 tablespoons honey (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup ice cubes (optional, for thicker texture)

Instructions

  1. Prepare your ingredients: Ensure the Greek yogurt is full-fat for the creamiest texture and highest protein content. Use chilled cold brew coffee—if you don’t have cold brew, dissolve 2 teaspoons instant espresso powder in 1 cup cold water. Slice the bananas and freeze them for at least 2 hours before blending; frozen bananas create a thick, milkshake-like consistency.
  2. Add the liquid ingredients to the blender first: Pour the cold brew coffee followed by the whole milk into the blender jar. Adding liquids first helps the blades move freely and prevents air pockets from forming, which can leave unblended pockets of yogurt.
  3. Add the Greek yogurt and flavorings: Spoon the Greek yogurt into the blender, then add the honey, vanilla extract, and fine sea salt. The salt may seem unusual, but it enhances the coffee’s natural flavors and balances the sweetness, much like a pinch of salt in baked goods.
  4. Add the frozen banana and ice: Place the frozen banana slices on top, then add the ice cubes if you want an extra-thick smoothie. The order matters—putting soft ingredients near the blades and hard/frozen items on top allows gravity to feed them down as they blend.
  5. Blend on low, then high: Secure the lid and start blending on low speed for 10 seconds to break up the frozen fruit, then increase to high speed. Blend for 45–60 seconds, until the mixture is completely smooth and no chunks of banana or ice remain. Stop and scrape down the sides with a spatula if needed.
  6. Check consistency and adjust: If the smoothie is too thick to pour, add more milk 1 tablespoon at a time until it reaches your desired consistency. If it’s too thin, add a few more ice cubes or a half banana and blend again. Taste and adjust sweetness with additional honey if desired.
  7. Serve immediately: Pour the smoothie into 4 tall glasses. For a café-style finish, top with a dollop of whipped cream or a dusting of cocoa powder, but note that these additions will change the nutrition profile. Serve with straws or spoons—it’s thick enough to eat with a spoon if you prefer.
  8. Optional garnish (not included in nutrition): A light sprinkle of cinnamon or a few coffee beans on top adds visual appeal without significantly altering the flavor.

Notes

Storage: This smoothie is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It will separate; simply stir or shake vigorously before drinking. For longer storage, pour into ice cube trays and freeze for up to 3 months. To reblend, thaw frozen cubes slightly and blend with a splash of milk. Freezing: You can freeze individual portions in mason jars (leave 1 inch headspace) for up to 3 months. Thaw overnight in the fridge and shake well. Reheating: Not recommended—this is a cold beverage. If you prefer a warmer drink, gently heat the milk and coffee, then whisk in the yogurt off the heat (do not boil, or the yogurt may curdle). Protein boost: This recipe already provides 25g protein per serving from Greek yogurt and milk. For an extra boost, add 1/2 cup cottage cheese (blended smooth) or 1 scoop vanilla protein powder, but adjust liquid accordingly.

Nutrition

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Find it online: https://thehighproteinrecipes.com/greek-yogurt-coffee-smoothie-recipe/