Ingredients:
- Sweetener of choice (optional, e.g., stevia or erythritol)
- ½ cup Sproud Barista Pea Milk (~50 kcal)
- 15 half pecans (~20g) (~140 kcal)
- 1 shot espresso (~2 kcal)
- ½ small banana (optional, for sweetness, ~30g) (~27 kcal)
- ½ cup water or ice (0 kcal)
- ½ tsp cinnamon (optional, for extra flavor)
Instructions:
- Brew the espresso and let it cool slightly.
- In a blender, combine Sproud milk, pecans, espresso, banana (if using), ice/water, and cinnamon.
- Blend on high speed for 30-45 seconds until smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour into a glass and enjoy your rich, frothy, and nutty coffee shake!
Recipe reference and US measures
US equivalents and estimates below are retained from the existing recipe.
Creamy Pecan Coffee Smoothie
- Yield: 1 smoothie
A creamy coffee smoothie with pecans, pea milk and optional banana and cinnamon.
Ingredients
- Sweetener of choice, optional, such as stevia or erythritol
- ½ US cup Sproud Barista pea milk (about 120 ml)
- 15 pecan halves (about 20 g or ¾ oz)
- 1 shot espresso, cooled
- ½ small banana (about 30 g or 1 oz), optional
- ½ US cup water or ice (about 120 ml)
- ½ tsp cinnamon, optional
Directions
- Brew the espresso and let it cool slightly.
- Put the pea milk, pecans, cooled espresso, optional banana, water or ice, and cinnamon in a blender.
- Blend on high for 30–45 seconds until smooth and creamy.
- Taste and adjust the sweetness if needed. Pour into a glass and serve.
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