8 oz Brewed Coffee chilled, stored in the fridge 1 hour
⅓ cup Heavy Cream
2 tablespoons Unsweetened Almond Milk or more heavy cream for an ultra creamy smoothie
1 tablespoon Almond Butter or MCT oil or peanut butter
1 teaspoon Vanilla Extract
2-3 tablespoons Granulated Sweetener use 2 tablespoons only if your collagen protein powder is already sweetened with sugar-free sweetener
1 cup Ice Cubes add up to 1/4 cup extra for an ultra frothy smoothie
1 tablespoon Collagen Protein Powder optional
Instructions:
Before you start the recipe, brew fresh coffee, measure 8 oz. Set aside in the fridge for 1 hour or overnight. You can also dissolve 2 teaspoons of instant coffee into 8 oz of hot water, cool down in the fridge as for brewed coffee, and use in the recipe.
In a blender, add cold-brewed coffee, unsweetened almond milk, heavy cream, almond butter (or MCT oil), vanilla, collagen protein powder (some have added sweetener, so watch out, you may want to decrease erythritol to 1 tablespoon to avoid a too sweet smoothie), erythritol and 3/4 cup ice cubes.
Blend on high speed until frothy, taste, and adjust sweetness, adding tiny more erythritol if desired of 1/4 extra ice cubes for a frothier smoothie.
Blend again at high speed to combine the added ingredients.
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