Mayan Mocha Smoothie (Coffee & Chocolate)
This delicious mocha smoothie is smooth, creamy, and full of great coffee chocolate flavor. It’s healthy, vegan, vegetarian, and dairy free. Try it today!
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Welcome to Our Sweetly Spiced Life!
We’re so glad you’ve stumbled upon our little corner of the internet! We struggled a little deciding what to write about for our very first blog post, wanting to try our best to perfectly represent who we are and what we love… a tall order for us as beginner bloggers, but we settled on this coffee-drenched mocha smoothie filled with healthy chocolate, spicy cinnamon, and a subtle kick of heat from cayenne. See, we love bold flavors and really enjoy sweet and spicy combos (though Cory can certainly handle far more of the spicy side of things!). As coffee addicts with busy schedules, creating a caffeinated breakfast on-the-go seemed the perfect solution to our frequently chaotic mornings. This also makes a delightful afternoon pick-me-up for those days when one (or two… or three-we don’t judge) cups of coffee simply won’t cut it.
For the past few years, we’ve gotten into the habit of drinking a smoothie most mornings, packing in fruits, sometimes veggies/greens, and healthy fats to kickstart a day of clean(ish) eating. This wasn’t always the case for us, as I remember days in college where I literally subsisted on nothing more than chai lattes, microwave popcorn, and sugar-packed cereals (oh Cinnamon Toast Crunch… you taunt me still), and Cory regularly reached for hot pockets, canned ravioli, and several sodas (or pops… my mother always says soda comes only in a yellow box) each day. While there’s certainly nothing wrong with those choices on occasion, we realized that regularly eating that way left us feeling heavy, tired, unmotivated, and generally less than our best. We both definitely needed to up our fresh fruits and veggies game, and smoothies seemed a simple and tasty way to start. To read more about us, how we got here, and where we’re headed, jump over to our About Us page.
As we’ve become more health-conscious and have delved into smoothie-making, our pantry and our tastes have changed as well. Three years ago, if you told me to add some cacao and avocado to my smoothie, I would have had no idea what cacao is or why you’d want my smoothie to taste like guacamole. If you’re already familiar with such ingredients, feel free to skip on ahead to the recipe; we promise it’s delicious! However, if you’re like three-years-ago us, know that this mocha smoothie tastes nothing like guac, cacao is not a typo we’ve forgotten to fix, and this smoothie tastes like a rich, velvety, slightly spiced chocolate.
Mayan Mocha Smoothie
Bananas and milk are a pretty typical base for smoothies; we tend towards non-dairy milk choices, as I simply feel better without regularly eating dairy (sometimes delicious custards are worth the stomachache, but otherwise, not so much for me), but use what you like! As for Cacao Powder, a staple in our pantry these days, it’s full of antioxidants and minerals, and as a raw food, it’s not been heated to the point of destroying fragile vitamins and enzymes. You get the chocolatey goodness without the heavy processing, additives, sugars, and other lovelies that come in your run-of-the-mill candy bars. For us (especially me with my relentless sweet-tooth), it’s been a fantastic way to indulge in the occasional chocolate treat without the accompanying sugar rush and regret.
The avocado adds some healthy fats, sure, but it’s really there for texture; it makes the smoothie creamy and luscious. The date serves as a natural sweetener, adding minerals alongside hints of its characteristic caramel flavor. There are several varieties of dates, and we always prefer Medjools for their sweetness; avoid those bags of diced, sugared dates… instead, you want to seek out those soft, wrinkled jewels; trust us, you won’t be disappointed. (In fact, Medjool dates are my go-to sweet snack. They seriously taste like caramels to me!)
This mocha smoothie is one of our favorite ways to use up leftover coffee (you know, from those rare occasions where it’s not all guzzled immediately after brewing), and we recommend chilling it before using it here, as warm smoothies can be less than palatable. We’ve even taken to brewing extra of late just to make sure we have cold coffee on hand for this!
Lastly, the spices: the vanilla adds sweetness and warmth without adding sugar, and the Cinnamon and Cayenne really make this smoothie, balancing the chocolate nicely; the salt just makes it all pop a bit. After much tweaking, we’ve found the ratios we like, but feel free to kick up the heat or adjust the flavors to your preferences!
Make sure if using ceramic knives on the avocados that you scoop out the seed with a spoon or other utensil; don’t use the knife. Scooping it out is much safer and ceramic knives can break against very hard materials (such as the avocado seed). Using ceramic instead of metal will slow down the oxidation process, though, meaning your avocados won’t brown nearly as fast!
- 2C coffee
- 1C milk of choice (we use unsweetened almond)
- 2 medium bananas
- 1 small avocado
- 1 date, pitted
- 1/4C cacao powder
- 1 Tbsp + 1 tsp ground cinnamon
- 1/4 tsp ground cayenne
- 1/2 tsp vanilla extract
- generous pinch of salt
- Add all ingredients into blender.
- Mix on high until combined.
- Makes about 5C, serving two generously
Thanks again for joining us here at Our Sweetly Spiced Life! Leave us a comment, stay in touch, and stop by again for tasty food and drinks, house projects and DIYs, and more! To make sure you never miss a post, sign up for our email, and check out more of our antics on Facebook and Pinterest. Wherever you are in your journey, and wherever you’re headed, we hope to help along the way.
Sweetly yours, Joelle & Cory