This Cold Drip Coffee Smoothie is so very simple but so very delicious! It’s perfect for hot days and if you like ice coffee but can’t do the dairy. Just trust me that banana and coffee is a fabulous combination.

Cold drip is the best option for this, it’s smooth taste is far nicer than regular espresso … but you could use that if you can’t get hold of cold drip. (Please don’t use instant though)!


Here’s a recap from First Press on why cold drip is amazing.

“Extracting our coffee cold also allows us to eliminate most of the bitter oils that are typically found in heat extracted coffee, making First Press easier on both the palate and digestive system. First Press also contains no sugar or preservatives, ensuring a clean, pure and natural buzz with less harmful acids than regular coffee.”


If you missed it and want another cold drip coffee recipe, then my Raw Coffee Cheesecake is to die for!

Use the Honduras blend from First Press for this recipe – it’s a lighter taste than the Brazil that I used in the cheesecake. It’s creamy hazelnut and slight citrus with a toffee finish goes perfectly with the banana and almond.


Cold Drip Coffee Smoothie

1 frozen banana
50ml First Press Cold Drip Coffee (I used Honduras)
Pinch ground cinnamon (optional)
1 tbsp almond butter
1/4-1/2 cup unsweetened almond milk (to desired thickness)


  1. Add all ingredients to a high powered blender.
  2. Blend for 30-60 seconds on high until smooth and creamy.
  3. Serve in a chilled glass.