I made this recipe on a whim when we ran out of half and half for coffee and it was so good that I had to share! Brewed coffee gets blended with almond butter, cinnamon, and vanilla until creamy with the option to sweeten it up, to taste. It’s a yummy way to batch prep coffee for the week or use up leftover coffee. I’ve enjoyed it hot and cold and it’s a toss up for which I prefer!
Servings 6 cups
Prep Time 5 minutes Ingredients
- 5-6 cups brewed coffee (hot or cold)
- 1/4 cup almond butter
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- Maple syrup, to taste (optional)
- Make it a mocha! ~ Blend in ¼ cup cocoa powder and 2-4 pitted dates or 1-3 tbsp maple syrup.
Instructions
- In a high-speed blender, add the coffee, almond butter, cinnamon, vanilla, and salt and blend until smooth and creamy.
- To sweeten it up, add maple syrup, to taste.
Items you can prep ahead (optional)
- Make it!
Substitutions:
- To make nut-free, us sunflower butter or tahini
- You could also use peanut butter.
- If you made this with water instead of coffee, you’d end up with homemade almond milk!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Enjoy it chilled out of the fridge or warm it up in the microwave.
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