Chill your coffee: Brew strong coffee and let it cool completely, or use ready-made cold brew. Cold coffee is key for a smooth, non-watery smoothie.

Prep the banana: Peel and freeze a ripe banana in chunks. This gives the smoothie a creamy, milkshake-like texture.

Add to blender: Combine 3/4 cup cold brew, 1/2 cup milk, 1 frozen banana, 1 cup ice, 1 teaspoon vanilla, and a small pinch of salt.

Sweeten to taste: Add 1 to 2 teaspoons of maple syrup or your preferred sweetener. Start small; you can always add more.

Blend until smooth: Start on low, then move to high for 20–30 seconds until creamy and frothy. If it’s too thick, add a splash more milk. If too thin, add a few more ice cubes or another banana slice.

Optional upgrades: For a mocha twist, add 1 tablespoon cocoa powder. For extra protein, add 1 scoop of protein powder or 2 tablespoons peanut butter. Blend again briefly.

Taste and adjust: Check sweetness and coffee strength. Add a touch more sweetener or coffee if needed.

Serve immediately: Pour into a chilled glass. Top with whipped cream, cinnamon, or chocolate shavings if you want a café vibe.