Start with the liquid. Pour 3/4 cup of milk into your blender. Beginning with liquid helps the blades move smoothly.

Add the creamy base. Spoon in the yogurt and add the vanilla extract. This lays the foundation for a thick, silky texture.

Layer the fruit. Add the frozen raspberries and banana slices. Frozen fruit makes the smoothie cold and frosty without watering it down.

Introduce the chocolate. Add 1–2 tablespoons of unsweetened cocoa powder. Start with 1 tablespoon if you prefer it lighter; use 2 for a richer chocolate flavor.

Season and sweeten. Add a small pinch of salt to sharpen the chocolate notes. If you like it sweeter, add honey, maple syrup, or a pitted date.

Boost if you’d like. If using protein powder or collagen, add it now. Choose a neutral or chocolate flavor for best results.

Blend until smooth. Start on low and work up to high for 30–45 seconds. If the mixture is too thick, add a splash more milk to help it along.

Adjust the texture. For a thicker smoothie, blend in a few ice cubes or a bit more frozen banana. For a thinner drink, add milk a tablespoon at a time.

Taste and fine-tune. Check sweetness and chocolate level. Add a little more cocoa or sweetener if needed, then blend briefly again.

Serve immediately. Pour into a chilled glass and enjoy. For a little flair, top with a few raspberries, cacao nibs, or shaved chocolate.