1. Pull your espresso: Pull 1 shot of espresso, cooled and set aside to cool for a few minutes.
2. Add everything to blender: Add 1 ripe banana, frozen, 3 ice cubes, 1/2 cups Cocojune vanilla yogurt, 3/4 cups oat milk, 1 tablespoons maple syrup, 1 teaspoons cinnamon, the cooled espresso, and 1 scoop of Kika Nutrition to a blender.
3. Blend: Blend on high until completely smooth, about 45–60 seconds.
4. Adjust & serve: Taste and add a splash more oat milk if too thick. Pour and enjoy immediately.
Use a very ripe or frozen banana for natural sweetness — it keeps the espresso from overpowering. The Kika scoop blends in completely with no change in taste or texture.
