Zighy Bay date and coffee smoothie
Prep time: 5 mins Ingredients 240ml prepared coffee (Vivalto Lungo recommended) 20g demerara sugar 500g dates, pitted and toughly chopped 250ml full-fat milk 1 vanilla pod (Tahitian or Bourbon), seeds removed and retained 300g banana 500ml Greek yogurt Method 1. Mix coffee with sugar and place in fridge to cool. 2. Place dates in a blender with milk and vanilla seeds and blitz until smooth. 3. Add banana, blitz again, then add cool coffee and mix well. 4. Add yogurt slowly until smoothie reaches desired consistency. All recipes courtesy of Steven Wilson, executive chef at the Six Senses Zighy Bay, who attended Nespresso’s first-ever Middle East Chef Academy – an exclusive programme designed by Nespresso to inform the world’s top chefs and sommeliers about the link between coffee and food.