My version is super easy and endlessly riffable. That said, you can make several substitutions—for instance, any milk or nondairy milk will work, as well as alternate nut butters and cocoa or chocolate powders. You can use instant coffee granules, brewed coffee or hot espresso instead of espresso powder as well, or add vanilla, cinnamon, cacao nibs, nuts or protein powder. I like to use a whole banana, a full tablespoon of nut butter, less chocolate milk mix and unsweetened nondairy milk to keep the protein higher and the sugar lower. (Regular milk will add more protein, if you consume dairy.)

I’ve also found that the following layering order, described here by former PureWow senior food editor Katherine Gillen, guarantees the optimal texture in a countertop blender: milk or nondairy milk, espresso powder, chocolate milk mix or cocoa powder, peanut butter and frozen banana. However, note that if you, like me, have a single-serving blender that you turn over (I use the Nutribullet Flip), you’ll want to add the ingredients in the opposite order, starting with the banana and ending with liquid.

Here’s how I make my espresso smoothie:

Ingredients

• 1 frozen banana, sliced into rounds
• 1 tablespoon peanut butter (creamy or chunky are both fine, but I use creamy)
• Chocolate milk mix or cocoa powder, to taste (I usually do 1 tablespoon of the former)
• 1 teaspoon espresso powder
• 8 to 12 ounces unsweetened oat or almond milk

Directions

Step 1: Add everything to the blender. Blend until smooth and all the bananas are evenly pulsated, about 1 minute.