CREAMY MOCHA AVOCADO BREAKFAST SMOOTHIE
A luscious and energising Creamy Mocha Avocado Breakfast Smoothie that contains the creaminess of ripe avocado with the rich complexity of cocoa and instant Coffee. Maple syrup adds a gentle sweetness while almond milk produces a velvety texture. Each sip of Creamy Mocha Avocado Breakfast Smoothie delivers healthy fats from avocado, a caffeine kick from Coffee and antioxidants from cocoa, making it ideal as a breakfast boost, midday snack or post-workout drink. This smoothie requires just five basic ingredients and takes five minutes to prepare, which is completely vegan, gluten-free and uncooked. This Creamy Mocha Avocado Breakfast Smoothie is nutritionally Balanced, delicious and effortlessly silky. It offers a satisfying way to start the day or power through an afternoon slump, all without dairy or refined sugars.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Summer, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Cholesterol, Low Fat, Kid Friendly, Quick & Easy, Organic
DISH TYPE
Smoothies & Shakes
INGREDIENTS
The ingredients required for the Creamy Mocha Avocado Breakfast Smoothie are listed below:
- 100 grams | 3.53 ounces | ½ avocado
- 7.5 grams | 0.26 ounces | 1 tablespoon cocoa powder
- 1 gram | 0.04 ounces | ½ teaspoon instant coffee
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon maple syrup
- 125 milliliters | 4.23 fluid ounces | ½ cup almond milk
FULL NUTRITIONAL INFORMATION
- Calories: 244 kilocalories
- Fat: 16.9 grams
- Saturated Fat: 2.8 grams
- Carbohydrate: 26.9 grams
- Sugar: 14.6 grams
- Fibre: 9.2 grams
- Sodium: 46 milligrams
- Protein: 4.0 grams
- Calcium: 192 milligrams
- Potassium: 671 milligrams
- Iron: 1.8 milligrams
PREPARATION
- Prepare The Avocado: Slice a ripe avocado in half, remove the pit and scoop ½ the flesh into a high-speed blender. The riper the avocado, the creamier the smoothie.
- Add Cocoa And Coffee: Measure and add 1 tablespoon unsweetened cocoa powder and ½ teaspoon instant coffee granules. Sifting the cocoa helps avoid lumps.
- Sweeten: Drizzle in 1 tablespoon of maple syrup for balanced sweetness. Adjust to taste if you prefer a sweeter or less sweet drink.
- Pour In Almond Milk: Add ½ cup almond milk. Use a barista‑style or full-fat variety for extra richness or a lighter version to reduce calories.
- Blend To Smoothness: Secure the lid and blend on high for 30 to 45 Scrape down the sides with a spatula as needed to ensure all avocado is incorporated.
- Adjust Consistency: If the smoothie is too thick, add a tablespoon more almond milk and blend briefly. If too thin, include a few ice cubes and pulse.
- Serve Immediately: Pour into a tall glass. Optionally, top with a dusting of cocoa powder or a few coffee granules for contrast.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips enhance the quality of the Creamy Mocha Avocado Breakfast Smoothie:
- Use Ripe Avocado: A slightly soft avocado yields the creamiest texture without bitter notes.
- Dissolve Coffee First: Stir instant Coffee into almond milk before blending if your blender struggles with dry ingredients.
- Prevent Lumps: Sift cocoa powder into the blender or whisk it first with a small amount of milk for a smooth mix.
- Enhance Chill: Add a couple of ice cubes or use chilled almond milk to serve extra‑cold without diluting flavour.
- Adjust Sweetness: Taste the base mixture before blending. Add more maple syrup if you prefer a sweeter profile.
- Layered Presentation: For café style, blend milk and avocado first, then swirl in coffee‑cocoa mixture gently to create a marbled effect.
VARIATIONS
- Mocha Protein Boost: Add 1 tablespoon plant-based vanilla protein powder to increase protein content.
- Nutty Twist: Stir in 1 teaspoon almond butter for extra richness and nutty depth.
- Spiced Mocha: Blend ⅛ teaspoon ground cinnamon or a pinch of chilli powder for warmth or heat.
- Green Upgrade: Add a handful of spinach for extra nutrients, so the flavour remains remarkably unchanged.
- Coconut Cream: Replace part of the almond milk with coconut milk for a tropical flair and thicker texture.
PREPPING AND STORAGE
- Refrigerator: Prepare the smoothie base (without ice) and store it in a sealed jar for up to 24 hours. Stir well and add ice just before serving.
- Freezer: Freeze avocado chunks in a zip-lock bag. Blend straight from frozen with the other ingredients for a frosty smoothie in seconds.