Every morning for years, stopping at Starbucks felt like just part of my routine, until I realized I was essentially paying for a habit instead of a treat. This Starbucks coffee smoothie is rich, creamy, and dairy-free, with deep coffee flavor from Pike Place Roast, natural sweetness from a ripe banana, and a hint of cocoa from chocolate almondmilk. It comes together in about five minutes and tastes just as good as anything I ever picked up at the drive-through. This is my go-to coffee breakfast smoothie when I want something energizing without spending the morning at a coffee counter.
When I was working at the design agency, I had a Starbucks coffee smoothie almost every single morning without thinking about what I was spending. William sat down with me one evening and we actually added it up for the whole year, and the number was embarrassing enough that I started making this at home the very next day and never looked back. If you love easy, no-fuss morning drinks, my iced honey cinnamon latte is another one I keep in regular rotation all week long.
Jump to:
- Why You'll Love This Starbucks Coffee Smoothie
- Ingredients for Starbucks Coffee Smoothie
- Substitutions and Variations for Starbucks Coffee Smoothie
- Equipment for Starbucks Coffee Smoothie
- How to Make Starbucks Coffee Smoothie
- Expert Tips for Starbucks Coffee Smoothie
- Storage Tips for Starbucks Coffee Smoothie
- FAQ about Starbucks Coffee Smoothie
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Starbucks Coffee Smoothie
- This coffee protein smoothie comes together in under five minutes with just one blender and no barista required.
- It uses simple, real ingredients including brewed coffee, banana, and chia seeds, so you know exactly what is going into your glass.
- The recipe is completely dairy-free thanks to chocolate almondmilk, making it a great option for anyone avoiding dairy.
- You can add ice to make it thicker or skip it for a lighter smoothie drink recipe that works as a quick breakfast on the go.
- It costs a fraction of what you would spend at Starbucks and makes enough to share or save for the next morning.
Ingredients for Starbucks Coffee Smoothie
Here is everything you need to make this Starbucks coffee smoothie, and most of it is probably already sitting in your kitchen.
What You'll Need
Starbucks Pike Place Roast - this is the coffee that makes this taste like the real thing. Brew it strong and let it cool before blending. Any medium roast brewed coffee works, but Pike Place Roast gives you that smooth, familiar Starbucks flavor.
Chocolate almondmilk - this is what gives the smoothie its dark chocolate flavor and creamy texture without any dairy. Regular almondmilk works too, but the chocolate version is what makes this recipe stand out.
Chia seeds - they thicken the smoothie slightly and add a quiet nutritional boost. You will not taste them, but they help the texture hold up nicely.
- 1 small ripe banana
- 1 tablespoon honey
- 1 tablespoon peanut butter
- 1 cup ice cubes (optional, for a thicker smoothie)
See recipe card below for full measurements.
Substitutions and Variations for Starbucks Coffee Smoothie
- Coffee: swap Pike Place Roast for any strong brewed medium roast or use a shot of espresso for a more intense coffee flavor.
- Chocolate almondmilk: use regular almondmilk or oat milk for a lighter version, or add a teaspoon of cocoa powder to plain milk for the same chocolate effect.
- Banana: for a peanut butter coffee smoothie without banana, use half an avocado instead for creaminess without the sweetness.
- Honey: maple syrup is a straightforward one-to-one swap if you prefer it or want to keep the recipe vegan.
- Peanut butter: almond butter or sunflower seed butter both work well here with a slightly different but equally good flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Equipment for Starbucks Coffee Smoothie
High-powered blender: a strong blender is the only tool that matters here. It needs to break down the frozen banana and ice into a completely smooth, lump-free texture. A regular blender works fine as long as you let the banana soften slightly at room temperature for a minute before blending.
Coffee maker or French press: you need brewed coffee that has been cooled to room temperature before it goes into the blender. Hot coffee will melt the ice immediately and change the texture. Brew it ahead of time and store it in the fridge overnight if you want to make this even faster in the morning.
Measuring spoons: small amounts like honey and peanut butter make a real difference in balance here, so measuring keeps the flavors consistent every time.
How to Make Starbucks Coffee Smoothie
Step-by-Step Directions
Step 1: Brew 6 oz of Starbucks Pike Place Roast and allow it to cool completely to room temperature, or refrigerate it overnight. Adding hot coffee to a blender with ice will melt everything too fast and give you a watery, thin result instead of a creamy smoothie.
Step 2: Peel and break the banana into a few pieces, then add it to the blender. A ripe banana with some brown spots on the skin will blend smoother and sweeten the smoothie naturally without needing extra honey.
Step 3: Pour the cooled coffee and the chocolate almondmilk into the blender, then add the chia seeds, honey, and peanut butter. You should be able to smell the rich coffee and cocoa as soon as everything goes in.
Step 4: Blend on high for about 45 to 60 seconds until the mixture is completely smooth with no visible chunks of banana and the color looks evenly blended throughout.
Step 5: If you prefer a thicker, frostier smoothie, add the ice cubes and blend again for another 20 to 30 seconds until the texture looks thick and the blender sounds like it is working through solid material. Taste and add a small drizzle of honey if you want it a little sweeter.
Step 6: Pour into a glass immediately and serve right away while it is cold and the texture is at its best. For a fun touch, add a banana slice on the rim of the glass like you see in Starbucks smoothie-style drinks.
For more ideas on how to use your coffee in creative morning drinks, my black forest hot chocolate is a cozy recipe that uses similar rich, chocolatey flavors in a completely different way.
Expert Tips for Starbucks Coffee Smoothie
- Cool your coffee before blending. Hot or even warm coffee melts the banana and any ice too quickly, leaving you with a thin, soupy drink instead of a thick and creamy coffee smoothie. Brew your coffee the night before and keep it in the fridge. It takes thirty seconds of planning and makes a real difference in texture.
- Use a very ripe banana. A banana that is just yellow will blend fine but will not sweeten the smoothie the way a ripe one does. Look for plenty of brown spots on the skin. A ripe banana also blends more smoothly without leaving any stringy bits behind in the final drink.
- Do not skip the chia seeds. They seem like a small addition but they help the smoothie hold a slightly thicker texture as you drink it, which makes it feel more filling as a coffee breakfast smoothie. If you are making this for a starbucks smoothie secret menu-style recreation, the chia seeds are one of the details that makes the texture feel intentional.
- Blend in two stages if using ice. Blend everything without the ice first until smooth, then add ice and blend again. This prevents the blender from struggling with a full load and gives you a more consistently smooth result throughout the glass.
Storage Tips for Starbucks Coffee Smoothie
This smoothie is best made fresh and drunk immediately. The texture starts to separate after about 30 minutes as the chia seeds absorb liquid and the banana oxidizes slightly. If you want to prep ahead, blend everything except the ice and store it in a sealed jar in the fridge for up to 24 hours. Give it a good shake or a quick re-blend before drinking and add the ice fresh.
Do not freeze this smoothie. The banana and almondmilk combination does not freeze and thaw well, and the texture will be grainy and unpleasant once defrosted.
FAQ about Starbucks Coffee Smoothie
Does Starbucks make a smoothie?
Starbucks used to offer blended smoothies on their official menu as part of their Evolution Fresh line, but those were discontinued from most locations. These days, what most people call a Starbucks smoothie is either a Frappuccino or a custom off-menu blended drink. Making a Starbucks coffee smoothie at home with brewed Pike Place Roast is the best way to get that specific flavor whenever you want it.
What is the closest thing to a smoothie at Starbucks?
The closest option at most Starbucks locations today is a blended Frappuccino, particularly the Coffee Frappuccino or the Mocha Frappuccino. If you are looking for something closer to a real fruit and coffee smoothie, the best move is to make your own at home using brewed Starbucks coffee, banana, and chocolate almondmilk exactly like this recipe.
Is there a coffee smoothie?
Yes, and this recipe is one of the best versions you can make at home. A coffee smoothie blends brewed coffee with fruit, nut butter, and a milk base to create something that works as both a caffeine boost and a filling breakfast. This one uses Pike Place Roast, banana, chocolate almondmilk, peanut butter, and chia seeds for a rich, satisfying result.
What is the best smoothie for IBS?
For anyone managing IBS, a smoothie made with low-FODMAP ingredients works best. This recipe can be adapted by swapping the honey for maple syrup, using a firm banana rather than an overripe one, and replacing almondmilk with lactose-free milk or oat milk. The peanut butter and chia seeds are generally well tolerated in small amounts. Always check with your doctor or dietitian before making changes to your diet for a health condition.
Related
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Pairing
These are my favorite dishes to serve with Starbucks Coffee Smoothie:
📖 Recipe
Homemade Starbucks Coffee Smoothie
Ingredients
Equipment
Method
- Start by brewing your [Starbucks Pike Place Roast]. I always recommend doing this the night before and keeping it in the fridge-it's a little trick I learned to keep the smoothie from getting watery. If you're in a hurry, just make sure it reaches room temperature before blending!
- Gently peel your [ripe banana] and break it into 3 or 4 pieces. I love using bananas with plenty of "sugar spots" (those brown speckles) because they blend into the dreamiest texture and mean we don't have to add as much extra sweetener. Drop them right into your blender jar.
- Now for the fun part! Pour in your chilled [Starbucks Pike Place Roast] and that creamy [chocolate almondmilk]. Add your [honey], [peanut butter], and [chia seeds]. Seeing all those layers come together reminds me of the coffee notes I used to scribble down in my grandmother's kitchen-simple ingredients making something magical.
- Secure the lid and blend on high for about 45 to 60 seconds. You want to make sure the [ripe banana] and [chia seeds] are completely incorporated. It should look silky smooth and smell absolutely heavenly, like a fresh mocha.
- If you're like me and love a thicker "frappe" style, toss in the [ice cubes] now and blend for another 20 seconds. You'll hear the blender motor change pitch as it breaks down the ice-that's when you know it's getting perfectly frosty!
Nutrition
Notes
- For IBS-Friendly version: Swap the honey for maple syrup and use a firm (less ripe) banana.
- Prep Tip: You can freeze your coffee into ice cubes! Use those instead of regular ice to keep the coffee flavor intense until the very last sip.
- Storage: This is best enjoyed immediately, but you can store the base (without ice) in a mason jar for up to 24 hours. Just give it a good shake before drinking!
- Peanut Butter Swap: If you have a nut allergy, sunflower seed butter is a fantastic one-to-one replacement that still offers that creamy finish.
