Creamy Gingerbread Smoothie

This dairy free gingerbread smoothie is creamy, easy to make, and packed with festive flavor. It’s the perfect Christmas smoothie recipe that is high in protein, healthy fats, and delicious ginger flavor.

You may not be the type of person to indulge in dozens of gingerbread cookies or other cookies over the holidays, but you can still enjoy all the delicious flavors of this time of year!!

This creamy gingerbread smoothie is almost milkshake like, but completely dairy free and made for good for you ingredients.

Sip on this smoothie Christmas morning or all December long to get in the holiday spirit. If you want to be a bit fancy and extra, add a dollop of coconut whipped cream and crushed candy canes on top. You can thank me later 🙂

Ingredients

• Frozen banana: You can use fresh banana if you don’t have any frozen, but frozen really gives it that milkshake consistency. If you do use fresh, I suggest adding 1-2 handfuls of ice so the smoothie is cold and thicker. You will also want to reduce the amount of milk you use to about 1 cup.

• Almond Butter: For lots of healthy fats and to make this smoothie ultra creamy. Any nut butter will work, but I suggest one with a more neutral flavor like almond or cashew. Peanut butter would be delicious, but will take away from the gingerbread flavor.

• Protein Powder: This is optional, but it does make the smoothie creamy and obviously adds some protein! You can add some hemp hearts or collagen peptides instead.

• Dates: If your protein powder has stevia in it, you can safely omit the dates. They’re just needed to make this smoothie sweet.

• Molasses: I suggest blackstrap molasses which has a stronger flavor than regular molasses. If using regular molasses, start with the recommend amount of 2 tsp, but add more as needed for a stronger flavor.

• Cinnamon: I love ceylon cinnamon, but any cinnamon works well.

• Ginger: Gingerbread requires ginger! I usually use powdered ginger, but fresh will give it a stronger flavor.

• Cloves & nutmeg: I usually think of these spices for pumpkin recipes, but they round out the flavors in this smoothie and make it delicious.

Can you prep it in advance?

Smoothies are definitely best when they’re served fresh because the ingredients tend to separate if left in the fridge.

They’re also this weird in between temperature where they get too liquidy in the fridge but completely freeze in the freezer, neither of which we want! But if you want to prep this recipe ahead of time I have a few options for you!

• Option 1: Add all the ingredients (aside from the milk) to a plastic bag and store in the freeze. Then when you’re ready to make the smoothie, just add the contents of the bag to your blender with the milk and blend away!

• Option 2: Make the smoothie as usual and store it in a large mason jar with a lid. It will keep this way for up to 24 hours and you can either shake it up really well before you want to drink it, or add it back to the blender to ensure it’s nice and creamy again.

Tips & tricks

• To make this more like a gingerbread milkshake, decrease the liquid to 1 cup and top the smoothie/milkshake off with coconut whipped cream and crushed candy canes. It tastes so indulgent but totally good for you!

• Any non-dairy milk will work for this gingerbread Christmas smoothie. My go to for smoothies is vanilla almond milk, but anything goes!

• If you want the ginger flavor to be very fresh and strong, I recommend using fresh ginger. Peel it before adding it to the blender if you have a regular blender, but if you have a high speed blender you can safely blend it with the peel.

Try these next!

• Maca Smoothie
• Sweet Potato Smoothie
• Golden Milk Smoothie
• Blueberry Avocado Smoothie

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