This vegan gingerbread smoothie is so good! If you get the giggles from nibbling on the noses of gingerbread men, you’ll fall head over heels for this smoothie. Smooth, spicy, and sweet—it’s a sensational holiday treat!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Breakfast or Snack
Cuisine: American
Servings: 2
Calories: 316kcal
Author: Gina House
Ingredients
2largefrozen bananas
½cupfrozen mango
2½cupsvanilla plant-based milkoat or cashew is great!
1½teaspoonsground cinnamonVietnamese, preferably
1½teaspoonsground ginger
⅛teaspoonground cloves
⅛teaspoonground nutmeg
Instructions
Add the frozen fruit to the blender.
Add the plant-based milk and spices.
Blend on medium high until smooth and creamy, around 1 minute.
Pour into glasses or mason jars to serve.
Sprinkle with a dusting of cinnamon, if desired.
Notes
If you enjoy a thinner consistency, feel free to add ½ cup extra plant milk. If you love your smoothies super thick, add ½ cup less. It may become harder to blend with less liquid, but you can add a tablespoon of plant milk at a time to get the mixture to move along.
Adjust the spices to your liking. If you’re not as fond of ginger as you are of cinnamon, add a little more cinnamon and reduce the ginger by ½ teaspoon. Or vice versa. If you’d like an overall stronger gingerbread flavor, add ½ teaspoon more of each cinnamon and ginger and another ⅛ teaspoon of cloves and nutmeg.
This smoothie tastes best when consumed immediately. If you are saving it for later, keep it in a covered container and place in the fridge until ready to serve. Give it a quick blend before pouring.
If you have some gingersnaps or gingerbread cookies on hand, they would pair perfectly with this smoothie.
Double the recipe if you want to share with someone else. If you love smoothies, this might be only enough for one person.