Yield: 1 14-oz. smoothie.
1/2 cup ground Chiapas Traditional City Roast Coffee
21/2 cups fresh or filtered water
Steep grinds in just-boiled water. Pour grinds through fine mesh sieve or filter; fill ice cube tray with coffee and freeze.
4 coffee cubes
1 cup light coconut milk
large pinch of cinnamon
1-2 tsp. sugar (to taste), or honey or maple syrup
Place coffee cubes, coconut milk, banana, cinnamon and sugar (or other sweetener) in blender. Blend until combined.
Note: For a more tangy version of the smoothie, reduce the coconut milk to 1/2 cup and combine with 1/2 cup orange juice. 1 cup soy milk can also be substituted for coconut milk.