Coffee Smoothie

Stir the hot, strong coffee with the brown sugar until the sugar has completely dissolved.

Cover the coffee and chill it in the refrigerator for at least 30 minutes.

Peel the banana and cut it into large chunks.

Split the vanilla bean lengthwise and scrape out the seeds with a sharp knife.

Puree the banana pieces and vanilla seeds with the chilled coffee, finely ground almonds and maple syrup until smooth.

Add the ice cubes and briefly blend again until the ice is coarsely crushed.