This recipe was inspired by 1) my love for Starbucks lite Frappuccinos (and Starbucks in general), and 2) a post by the fabulous Julie, a fellow foodie. She introduced me to xanthan gum, which is a product (safe for those allergic to gluten) that can be used to make smoothies thicker. Beware though – a little goes a long way! For 1 big smoothie, I only use about 1/4-1/2 tbsp.

Ingredients:

• 1 cup strong brewed coffee, chilled
• 1/2 frozen banana
• 1/2 cup Almond Breeze Unsweetened almond milk
• 1 scoop peanut butter & chocolate protein powder
• 1/4-1/2 tbsp xanthan gum (What is this?)
• stevia or agave to sweeten
• ice cubes (I use about 6)

Add all ingredients to blender and process until smooth. Enjoy!