Prepare your base: Pour the milk into your blender first. This helps the blades move freely and prevents the powder from sticking to the bottom. You'll hear a soft splash as it settles.

Add the flavour: Break the frozen banana into a few pieces and drop them in. Spoon in the peanut butter, watching it slump into the milk. Add the chocolate protein powder and the cocoa powder – you'll see a cloud of deep brown dust settle on top of the banana.

Sweeten and season: Drizzle in the maple syrup or honey if using, add the vanilla extract, and finish with that pinch of sea salt. The salt looks insignificant but it will make a world of difference to the final taste.

Add the chill: Tumble in the ice cubes. Listen for the satisfying clatter against the glass pitcher.

Blend until silken: Start the blender on a low speed, gradually increasing to high. You'll hear the sound change from a loud, chunky rattle to a smooth, steady hum. Let it run for a full 45–60 seconds. The mixture should look thick, glossy, and completely uniform in colour, with no flecks of powder visible.

Check the consistency: Stop the blender and remove the lid. The aroma of roasted peanuts and rich chocolate will hit you. Look at the smoothie; it should be slowly moving, like a thick milkshake. If it's too thick, add a splash more milk and pulse briefly. If too thin, add another ice cube and blend again.

Serve and savour: Pour the smoothie into a tall glass. You'll see it settle with a gentle ripple. Take a moment to appreciate the deep, dark colour before taking your first sip. The texture should be luxuriously creamy, coating your tongue with every mouthful.