Every coffee-lover enjoys a good Mocha Frappuccino. (How can you not? Those things are like milkshakes on steroids.) What you may not love is the calorie and sugar tag attached to it. A 16oz Mocha Frappuccino from Starbucks can pack a walloping 410 calorie, 64 carb punch with an added 61 grams of sugar (15.25 teaspoons!) to boot. So, basically diabetes in a cup.
Before you cry yourself to sleep tonight, you should know that there is a better way. Dare I say it, a healthier way. I give you, the ultimate coffee-lover’s smoothie: The Mocha Smoothiccino. (I’m still flexible on the title. But it sounded better than the Mocha Frappoothie.)
- 1 pot of your favorite coffee
- 1 frozen banana
- 1/2 cup vanilla Greek yogurt
- 1/4 teaspoon vanilla extract
- 1-2 packets Stevia (for extra sweetness)
- 1 tablespoon cacao powder or cocoa powder
- 3 tablespoons light whipping cream or half and half
- Almond milk (or other milk)
- 1 scoop Chocolate Shakeology (optional)
The night before, pour half of coffee into an ice cube tray and allow to freeze overnight, and let remaining coffee chill in the freezer. The next morning, place all of your other ingredients in the blender along with 4-5 frozen coffee cubes. Depending on how coffee-crazy you want to get, you can use some of the chilled coffee as the extra liquid to blend everything together smoothly, or substitute it for a splash of almond milk. Blend everything together and enjoy!
All writing and images copyright © 2015 Rachel Elise Weems Woods