You know how people will eat a donut or a muffin and disguise it as breakfast food (fooling themselves that somehow these items are wholesome enough to make up their first meal of the day)?
Well, that’s kind of what I’m doing here, with this “smoothie” that’s essentially a glorified milkshake. It contains chocolate, cookies, and perhaps even a smidgeon of alcohol if you’re feeling cheeky. But it also includes banana, coffee, and vegan cream cheese, so it’s practically a city dweller’s bodega breakfast of choice (and therefore perfectly acceptable to consume in the morning hours).
This recipe found its inspiration from my workplace, where homemade tiramisu is on offer from morning ’til night. While I haven’t seen anyone down one before 10 am, I wouldn’t judge them for it–nothing like a kick of caffeine and a hit of sugar to get you through the day.
That being said, this smoothie is also a good option for getting you through that mid-afternoon slump, or even as a nice pre-bed treat (if the coffee won’t keep you awake).
Try it out for yourself if you feel like an Italian-inspired icy beverage as the weather begins to warm. It may not be the classic tiramisu that your Nonna used to make, but it’s a bit healthier and you won’t have to finish your whole bowl of gnocchi before you are allowed to eat it.
Vegan Tiramisu Smoothie
- 1 frozen banana
- 1 tablespoon vegan cream cheese
- 1/2 cup cold-brewed coffee
- 1 teaspoon cocoa powder
- 1/4 teaspoon cinnamon
- 1 shot rum, amaretto, or coffee liqueur (optional)*
- 4 gluten-free, vegan biscuits
1. Combine all ingredients except biscuits in blender.
2. Blend until smooth.
3. Add two biscuits, then pulse a few times to break them up.
4. Pour half of the smoothie into tall glass, place one biscuit flat on top of the smoothie, pour remaining over top, then garnish with fourth biscuit
*If you are adding liquor, use 1/3 cup of coffee instead.
Also by Quincy: Vegan Hearty Gumbo Hot Pot
Related: Cold Brew Iced Café Au Lait
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Photos: Quincy Malesovas