Espresso chocolate smoothie, a quick breakfast meal in a glass.
I have a soft spot for sippable breakfast. I admit, we Greeks, are not really great at breakfast spreads. We rely heavily on the bakeries and their baked goodies which are always around the corner in any Greek neighbourhood (alas, I’m too far away for this little luxury).
Head straight to the recipe.
I’m possibly a fine specimen of tackling rushed mornings (with high rate of success lately) and a traditional Greek breakfast aficionado. The latter calls for a couple of quick gulps of coffee, a cigarette and mad rush to get out of the door. Truth is, I have been enjoying smoothies a bit more often than I actually share them with you. Thanks to all the summer fruit and mellow summer temperatures, cold drinks are much more welcome. The get up and run out of the door regime still applies, only with a five minute extra to the ‘routine’ so that I can whizz together this delicious coffee smoothie.
So this one is a breakfast smoothie through and through. It has a generous double shot of espresso and a mix of bananas, tahini and cocoa. You can have the same topping spread generously on warm toast with your coffee in the morning. I realised that putting everything in a blender, lazy as it might be, works miracles for me and keeps me full until lunch time (not that I burned any grey cells in the process).
Here we go then:
Espresso chocolate smoothie
- 2 espresso shots
- 2 medium ripe bananas, chopped and frozen
- 3 tablespoons of tahini paste
- 1 tablespoon cocoa powder
- 100 ml of milk
- Mix the tahini with the cocoa powder in a small bowl.
- Combine in the food processor the espresso shots, frozen bananas, milk and coco-tahini mix.
- Give it a whizz until smooth and enjoy!
You can make this espresso chocolate smoothie with ripe bananas and a bit of ice if you don’t keep any bananas in your freezer.
Do you have a favourite breakfast? Let me know in the comments.
from London with love,