It feels a little early in the season for gingerbread things, but we’re not cutting cookies into Christmas trees, so we’ll just go with this toned down inspiration in beverage form. Gingerbread just has those flavors that make you feel all warm and fuzzy, right? Cinnamon, vanilla, spicy ginger – that trio combination just screams crisp weather and colored leaves.
We could easily throw those things in a hot drink and really round out the Fall feel, but we’re going Florida-style today and blending up a refreshing smoothie so you can still experience the season in the middle of a heat wave.
You know how a smoothie works – there aren’t many instructions. Throw everything in a blender and blend until smooth. This one has one extra step, and it’s optional. Whip coconut cream until light and fluffy and add to the top of your smoothie with a dash of cinnamon.
(*If you want to get really crazy, you could swap ‘smoothie’ for ‘milkshake,’ sub the banana for non-dairy vanilla ice cream, and even throw in some GF/V gingerbread cookies. You have no idea how hard it was to decide between decadent and healthy for this recipe. Let’s be honest here – I didn’t have any cookies on hand or you know which way this would have gone)
Gingerbread Smoothie Ingredients:
1 C Unsweetened vanilla almond milk
1.5 frozen organic banana
1 T Almond butter
5 Dates (can add more if you want it sweeter)
1/8 in fresh ginger (or even tinier! Fresh ginger can be strong and spicy so add as needed for taste, but always start super small)
1 t Vanilla
1/2 t Organic ground cinnamon
1/4 t Organic ground nutmeg
1/4 t Organic ground ginger
1 T Ground flax seed (optional)
2 T Coconut cream, chilled overnight and whipped (optional – I used the canned Trader Joe’s brand)
Blackstrap molasses (*optional – this is a typical ingredient in gingerbread cookies. I feel like it’s unnecessary because the smoothie is already sweet with the dates/banana, but add for sweetener/flavor as desired)