Hazelnut Coffee Chip Smoothie

One of my favorite memories from my Italian travels abroad came from clanking of espresso cups and saucers with the sweet aroma of hazelnut cookies and fresh brewed espresso shots in the air, at the local coffee bars. This smoothie is my tribute to my Italian days spent studying Italian wine in those small corner coffee shops. You can find this recipe featured in my cookbook collab project, A Fresh Start.

Serves 1

INGREDIENTS:

1/2 cup cold coffee (I love organic, mold and toxin free Purity Coffee)

1/2 cup unsweetened nut milk

1 scoop protein powder

1/2 frozen banana

1/2 cup ice

2 tbsp raw hazelnuts

1/2 tbsp coconut butter

1 tbsp chia seeds

1tbsp cocoa powder

1 scoop collagen, optional

1/4 cup frozen spinach, optional

1 tsp maca, optional

Optional Toppings:

Cacao nibs, unsweetened coconut flakes, chopped hazelnuts

DIRECTIONS:

1. Add milk to the blender followed by the remaining ingredients.

2. Add the top to the blender and purée until smooth. You may need to turn the blender off and remove the lid to scrape down the sides a few times to fully incorporate all the ingredents.

3. Turn off the blender and scrape the smoothie into a glass or bowl.

4. Top with 1 tbsp cacao nibs and unsweetened shredded coconut, if desired!