Mocha Berry-Almond Smoothie
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This mocha berry-almond smoothie is a sophisticated take on a classic protein shake, blending the deep, rich notes of roasted coffee with the bright tartness of frozen raspberries. Adding almond butter provides a satisfying, nutty undertone and a boost of healthy fats, making it a well-rounded choice for a quick breakfast or a refreshing post-workout refuel. The combination of chocolate protein powder and chilled coffee creates a mocha base that feels indulgent while remaining nutritious.
As a high-protein option, this smoothie is designed to keep you feeling full and energised throughout a busy morning. The use of frozen fruit ensures a thick, frappe-like consistency without the need for extra ice, which can dilute the flavour. Whether you use dairy or a plant-based alternative like almond milk, this versatile drink is a delicious way to combine your morning caffeine fix with a hearty dose of antioxidants.
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Ingredients for Mocha Berry-Almond Smoothie
1 tablespoon almond butter
230g frozen raspberries
1/2 banana, sliced
2 scoops chocolate protein powder
120ml iced coffee concentrate (such as Grady's) or 180ml chilled regular coffee
60ml almond milk, or regular low-fat milk
1 teaspoon honey (optional)
How to make Mocha Berry-Almond Smoothie
Back to contentsPlace ingredients in blender in the order listed and blend until smooth.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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