I have the yummiest coffee “smoothie” recipe and I just have to post it.
If you like your coffee.. try this.. it’s a pretty good ringer for Starbucks Carmel Frappuccino, or Caribou Coffees Caramel Cooler.
Caramel Frapp Recipe:
2 c. ice
2/3 c. triple strength chilled coffee (I use instant, sometimes decaf)
2/3 c. milk
¼ c. caramel ice cream topping*
2 [...]

1 c. chopped  pineapples, frozen
1 medium banana, cut into 1/2 inch slices, frozen
3/4 c. unsweetened light coconut milk, chilled
3/4 c. orange juice
Place all ingredients in blender container.
Blend until smooth.
2 servings.

1 cup silken tofu
1 cup pineapple juice
1/2 banana, sliced
1 mango, chopped
1/2 cup soy milk
2 tbsp cream of coconut
1/2 tsp vanilla
Place all ingredients in blender container.
Blend until smooth.
4 servings.

2 cups watermelon
1 cup silken tofu
1 cup strawberries
1 cup peach juice
1/2 tsp vanilla
Place all ingredients in blender container.
Blend until smooth.
2 servings.

1 mango
1 frozen banana
1 cup orange juice
1 cup silken tofu
1/2 tsp vanilla
Place all ingredients in blender container.
Blend until smooth.
4 servings.

1 cup pineapple juice
3 bananas, sliced
1 tablespoon agave nectar
2 cups ice
Place all ingredients in blender container.
Blend until smooth.
4 servings.

1 cup blueberries
1 cup strawberries
1 cup sliced peaches
3 cups ice
1 cup silken tofu
1/2 tsp vanilla
Place all ingredients in blender container.
Blend until smooth.
4 servings.

1 cup soy milk
1 medium banana
1/4 cup solid pack pumpkin
1 dash cinnamon
2 tablespoons maple syrup
4 ice cubes
Place all ingredients in blender container.
Blend until smooth.
2 servings.

1 cup silken tofu
2 teaspoons peanut butter
2 teaspoons chocolate syrup
1 frozen banana
Place all ingredients in blender container.
Blend until smooth.
1 serving

1  ripe pear, peeled, cored and cut into chunks
1/2  cup green seedless grapes
1  small ripe banana
2  teaspoons agave nectar
1/4  cup cranberry juice cocktail
5  ice cubes
Place all ingredients in blender container.
Blend until smooth.
1 serving.