Raspberries go soft fast in my fridge, so I blend them before they turn. This mocha raspberry cream smoothie folds fresh raspberries into cold brew, cocoa, and a little cream. The berries keep the coffee from tasting one-note.
Invigorating Mocha Raspberry Cream Smoothie Recipe
This smoothie combines rich coffee flavors with the tartness of raspberries and the creaminess of yogurt. The recipe takes about 10 minutes to prepare and serves 2 people.
Ingredients
- 1 cup fresh raspberries (or frozen)
- 1 cup brewed coffee (cooled)
- 1 cup Greek yogurt or dairy-free alternative
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional, for a thicker texture)
Instructions
- Prep the Ingredients: Gather all your ingredients and measure them out for easy blending.
- Blend Ingredients: In a blender, combine the raspberries, brewed coffee, Greek yogurt, cocoa powder, honey, vanilla extract, and ice cubes if using.
- Blend Until Smooth: Blend on high speed until smooth and creamy. Taste and adjust sweetness if needed.
- Serve: Pour the smoothie into two glasses. Garnish with a few whole raspberries on top if desired, and enjoy immediately.
Cook and Prep Times
- Prep Time: 5 minutes
- Blend Time: 5 minutes
- Total Time: 10 minutes
Nutrition Information
- Servings: 2 smoothies
- Calories: 240kcal
- Fat: 4g
- Protein: 12g
- Carbohydrates: 36g
Freeze the raspberries first if you want a thicker, colder drink. Strain out the seeds if you prefer a smoother finish.
