This Chocolate Coffee Breakfast Smoothie is a delicious dessert that also serves as a sneaky method to get more vegetables into your day.   

A spoonful of riced cauliflower gives the smoothie an extra thick and creamy texture without introducing any odd flavours.  

Combine the thick texture with the coffee chocolate flavour, and I dare say this smoothie tastes like a Wendy's Frosty!  

If you're not into the cauliflower-in-a-smoothie notion, a standard coffee-chocolate-banana smoothie is also tasty. However, the cauliflower thickens it and gives it an ice-cream-like consistency.  

If you have a powerful blender, you can use frozen cauliflower florets instead of riced cauliflower. Using rice cauliflower simply makes it easier to blend till smooth with less powerful blenders.  

For this smoothie, I used instant coffee (freeze-dried coffee), which is quite easy to deal with. It's cheap, easy to blend into a smoothie, and shelf-stable, so you can have it on hand without it going bad.  

If you don't want to use instant coffee, you can use strong brewed coffee or cooled espresso. I would replace ¼ to ½ of the milk specified in the recipe below with coffee.  

The banana adds a delicate sweetness to this smoothie on its own, but I like to add a little extra sugar to offset the naturally bitter cocoa powder and coffee.   

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