Last night I made this fabulous vegan dessert courtesy of Granola Meets Grits–it’s a delicious cross between mousse and ice cream that doesn’t require sugar, ice, or an ice cream maker. I loved it so much I wanted to replicate the flavor in a coffee drink.
We didn’t have any fresh bananas, but my mom keeps a bag of overripe bananas in the freezer. It turns out that a frozen banana is better than ice at keeping a drink cold and thick. I also wasn’t quite sure how to get the right coffee flavor. I thought about using cold coffee, but I didn’t want the coffee flavor to be the dominant flavor in this drink and I was worried that the water in the coffee would make the drink runny. Instead, this recipe uses a little bit of instant coffee granules for just a hint of coffee–I only used half a teaspoon or so, but you can use more or less (or none at all!) depending on your taste preference.
- 1/3 frozen banana
- 1/3 cup milk
- 1 tbsp creamy peanut butter
- 1 tbsp chocolate syrup
- 1/2 – 1 tsp instant coffee granules
- Whipped cream (optional)
Combine the banana, milk, peanut butter, and chocolate syrup in the blender until well-combined. Begin adding instant granules 1/4 tsp at a time and taste before adding more. Add more granules for a stronger coffee flavor if you want. Pour into a glass or mug and topped with whipped cream and a drizzle of chocolate syrup if you want.
P.S. I can’t imagine this not being fantastic with a splash of Kahlua. Give that a try if you’ve got some too!