It’s always a challenge to find something quick and easy to eat on days where I’m getting home from work and then immediately turning around and rushing off to school. Smoothies are a great option, but now that it’s winter time I haven’t felt so keen on my typical berry-banana smoothie concoctions. After doing some recipe testing on the weekend, I had a bunch of random ingredients in the fridge, plus I had Christmas on the brain. As a result I started throwing ingredients into my blender to create what undoubtedly smelled and tasted just like Christmas.
I couldn’t decide what the exact flavour was – it was kind of pumpkin pie-esque (but there was no pumpkin in it), and it also tasted a tad like eggnog. I passed the smoothie around to my peeps at school where they smelled and tasted it, and the general consensus was that I had created a dairy-free gingerbread smoothie!
It was deeeelish! It’s totally dairy-free as I used full fat coconut milk with the cream as the base along with the spiciness of a strong chai tea brew for extra flavour. I added chia for fiber, omega 3’s, protein, and to help thicken the smoothie. I also added organic blackstrap molasses for that true gingerbready taste, and the added benefit of iron, magnesium and calcium. The fat in the coconut milk is nice and satiating – it kept my tummy from rumbling all through my 3.5 hour class.
Needless to say, I couldn’t let this smoothie recipe go un-shared. This time of year you should probably easily have all the ingredients on hand, and if not – well it’s a smoothie so improvise away. You really can’t go wrong here 🙂
If you give this a try I’d love to hear how you liked it! Did you change it up? Leave a comment below!
- 1 teaspoon chai tea
- 1/2 cup boiling water
- 1 can full fat coconut milk with cream
- frozen ripe banana
- 1/2 tsp vanilla extract
- 1 tbsp chia seeds + warm water
- 1 tbsp organic bootstrap molasses
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 pinch of ground cloves
- Add the chai tea to the boiling water and steep for 6-8 minutes, making a strong, concentrated chai tea brew.
- While the tea is steeping, mix the chia seeds with some warm water and set aside for 1-3 minutes, allowing the chia seeds to soak and become gelatinous.
- Throw all remaining ingredients into a blender, adding chia seeds when ready. When the tea is done steeping, add ice cubes to the brew to chill and dilute it before adding to the blender. I did this step to avoid heating up the smoothie too much with just the hot, concentrated chai tea - you can skip this step if you prefer a stronger chai flavour, and don't mind your smoothie being a bit warmer.
- Blend on high for 1-2 minutes, ensuring everything is incorporated and smooth. Add more ice to reach your desired thickness.
- Serve immediately and relish the flavours of the holidays