Morning Coffee Smoothie
15min
2 pers.
0min
Silken tofu
Lunches and brunches
Less than 30 minutes
Ingredients
250 ml strong coffee, chilled, or diluted espresso
250 ml soy beverage
500 g Soykei silken tofu
2 tbsp natural peanut butter
2 tbsp maple syrup
1 tbsp cocoa powder
2 cups ice cubes
Topping
4 tbsp whipped cream
2 tbsp dark chocolate shavings
Preparation
- Prepare the coffee ahead of time and let it cool completely in the refrigerator to prevent it from melting the ice cubes and thinning out the frappé texture.
- Add the silken tofu, soy beverage, chilled coffee, peanut butter, and maple syrup to a blender. The tofu provides a creamy texture without the need for ice cream.
- Add the cocoa powder. You can increase or decrease the amount of cocoa powder depending on whether you want a more dessert-like version or a version with a more pronounced coffee flavour.
- Blend on low speed, then gradually increase the speed until the mixture is smooth and even, with no pieces remaining. Taste and adjust the maple syrup if needed.
- Add the ice cubes and pulse until the texture is thick and frappé-style. For an even denser version, add the ice cubes gradually.
- Pour into two large glasses, then top with whipped cream and dark chocolate shavings. Add a drizzle of maple syrup if desired and serve immediately.
