This post contains an affiliate link. Learn more.
Both Paul and I eat Greek yogurt at least once a day, so it’s a constant in our fridge and on the shopping list. Those little individual cups are so convenient! Paul’s favorite is the blueberry Chobani, while I’m partial to strawberry-banana and the Fage cups with the fruit on the side. These things can be really sweet though, and sometimes higher in carbs than we want. And I’ve been noticing more and more that the 0% varieties are leaving me less full and satisfied than they should. So, when I have the time I’ve taken to making up my own yogurt cups instead.
When I do this, I prefer to use full-fat Greek yogurt. Why?
- It tastes awesome.
- It’s much more satisfying.
- See #1.
Yes, it’s higher in calories. But I’m controlling exactly how much I eat and whatever else goes into the cup, so I can adjust the serving size to compensate. It’s also fun to look through the fridge and pantry and come up with new flavors and combinations to try.
This coffee yogurt recipe was inspired by the “coffee blended” Chobani, which is still one of my top picks if I’m buying yogurt cups. I used instant espresso (this kind) in this recipe to get a strong coffee flavor without watering down the yogurt. (You can use a little less than the recipe states for a less-intense coffee taste.) Stirring up the espresso with vanilla extract and just a touch of water before blending everything together makes it easier to distribute throughout the yogurt. You can also use maple syrup as the sweetener for a different take on your coffee yogurt.
- 1/2 tsp instant espresso powder
- 1/4 tsp vanilla extract
- 1/2 tsp water
- 1 tsp honey or maple syrup
- 1/3 cup plain whole-milk Greek yogurt (I used Chobani)
- Stir the espresso powder, vanilla extract and water together until a paste forms. Stir in the honey.
- Add the yogurt and mix until combined. Serve.