High Energy Shake: Best Blended Coffee Recipe

For you early risers out there, you already know that one peculiar aspect of waking up very early is that by the time you’re preparing to head out the door around 8:30am or so, your 6 a.m. breakfast is already starting to wear off! This is especially true if you exercise daily. Muscle tissue likes to be fed, and the more muscle you have in your body, the faster a meal wears off.

Coffee Blender Recipe for Healthy Living

I needed a post-breakfast high energy “snack” — something fast and packed with energizing nutrition to give me a sustained boost.

“…it’s often fun to experiment and modify a recipe to make it your own”

After a couple of tries, I concocted this high energy recipe that I’d like to share with you. It’s refreshing and delicious, and really puts you in the right mood to take-on the world! I made this video really fast before I was leaving for work:

 
The secret ingredient in this recipe is: water-treated, organic decaffeinated coffee (personally, I’m a big fan of the Van Houtte brand of coffee — it’s mellow and woodsy.)

Water-treated decaf is made without those scary chemicals (if you knew what they used to make standard decaf, you might have nightmares — so I’m going to spare you the gory details). For the those of you who still depend on higher levels of caffeine, organic regular coffee can be substituted.

Delicious Ingredients for Your Coffee Shake

• water-treated, organic, fair trade decaffeinated coffee
• frozen organic banana
• ice
• rice milk
• raw pecans (or peanut butter)
• raw organic coconut butter or coconut flour
• carob and raw cacao
• and a bit of plant protein powder

 
Get lean and energized! Learn the secrets to making the healthiest shakes and green smoothies by subscribing to our free Longevity e-Newsletter below this article.

Not everyone likes the combination of banana with coffee — I enjoy it. If the combination of those flavors doesn’t appeal to you, simply substitute more ice for the frozen banana.

Another great thing: this recipe is easily customizable; lately I’ve been making it with raw, organic pecan butter instead of peanut butter, and if you feel like a change of pace you can swap out the cardamom for cinnamon. It’s often fun to experiment and modify a recipe to make it your own, so play around and let me know what you come up with.