On a high

[donotprint] I don’t drink coffee and I don’t drink tea…I’m a hot water and lemon kinda girl, sometimes even plain old hot water is enough.

I drank coffee like it was water during the height of my eating disorder to stave off hunger. Then vanity got the better of me and I realised how badly stained my teeth were getting so I got myself some whitestrips and went cold turkey! I haven’t looked back since.

Now back to eating like there’s no tomorrow I have no desire to stave off hunger, far from it, but having seen iced coffees all over the blogging world I’ve developed a bit of a craving! I decided to respond in the only way I know how…with an creamy icy coffee smoothie bowl!

Banana and coffee to be more precise topped with hazelnuts and a swirl of soy yoghurt for extra creaminess! I wasn’t sure when I had my first spoonful but by the third I was hooked! It was incredible! Just enough of a coffee kick with a highly complimentary banana (and yummy) undertone.

The chilled coffee flavour really was incredible, I can see why Tina loves her iced coffee so much. And the hazelnuts on top were an absolute dream.

Having not had caffeine for so long I was on a bit of high for the morning after my big bowlful of deliciousness. I’m not sure I’d appreciate the intense flavour if I had one every morning though coffee smoothies will definitely be making an intermittent appearance (toothbrush at the ready!)

I’ve been absolutely loving my smoothie lately, I just can’t get enough. I knew I was running a bit of risk with this one but I’m so glad I did. It’s all in the iciness…it’s got to be close to ice cream cold for you appreciate the true taste sensation.

Ever tried a coffee smoothie or are you an iced coffee fan? [/donotprint]

Iced Coffee and Banana Smoothie


Servings –1

Preparation Time – 5 minutes



  • 1  1/2 medium frozen bananas
  • 250ml (1 cup) hazelnut milk (almond milk would be good too)
  • 1 tbsp ground flaxseed
  • 125ml (1/2 cup) coffee chilled
  • 60g (1/4 cup) plain soy yoghurt
  • 1 tsp xanthan gum
  • 1 –2 tsp maple syrup
  • 1 tsp vanilla extract


  • 1 tbsp chopped hazelnut nuts
  • 1/2 tbsp plain soy yoghurt


  1. Blend together all smoothie ingredients until perfectly smooth.
  2. Place soy yoghurt on top and swirl through using the top of the spoon. Sprinkle with hazelnuts to serve.

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  1. I’m making this for breakfast tomorrow, because I LOVE coffee! I don’t have maple syrup, but thinking I should be okay with all the other ingredients and will top with some granola! THANKS!

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