This gingerbread smoothie is a delicious addition to a Christmas breakfast menu. Medjool dates, warm spices, and molasses combine to give this smoothie its distinct gingerbread flavor.
Ingredients and Substitutions
I prefer to use Medjool dates when making this smoothie because they’re particularly sweet and moist. Plus their soft texture allows them to blend up nicely. You can substitute other varieties of dates if you like, but if you choose a drier variety of date such as Deglet Noor, consider soaking them in a small amount of hot water first. This will help them blend smoothly.
Molasses is one of the key ingredients which gives this smoothie its gingerbread flavor. I like to use blackstrap molasses because it’s rich in nutrients like iron and calcium, but you can use any type of molasses you prefer.
Cinnamon, ginger, allspice, nutmeg, and cloves are the other important ingredients that contribute to the gingerbread flavor of this smoothie. You can substitute a store-bought gingerbread spice blend instead of the individual spices if you prefer.
I used unsweetened soy milk in this smoothie. You can use any type of milk you like.
Almond butter gives this smoothie a rich, creamy texture. You can substitute any type of nut butter or seed butter you prefer. Or you can omit it altogether, in which case the texture will be less creamy but the flavor will still be delicious.
How to Make a Gingerbread Smoothie
Start by removing the pits from the Medjool dates, then add the pitted dates to a blender. Next you’ll add the unsweetened plant-based milk, almond butter, molasses, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and ground cloves to the blender.
Blend until smooth.
Storage
Serve immediately or store in the fridge for up to three days, then stir before serving.
Gingerbread Smoothie Recipe
Equipment
- Blender
Ingredients
- 2 Medjool dates
- 1 cup unsweetened milk of choice (I used soy milk)
- 1 tablespoon almond butter
- 1 teaspoon molasses
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Small pinch of ground nutmeg
- Small pinch of ground cloves (or substitute 1 teaspoon of a store-bought gingerbread spice blend instead of the individual spices)
Instructions
- Remove the pits from the Medjool dates, then add the pitted dates to a blender.
- Add the unsweetened plant-based milk, almond butter, molasses, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and ground cloves to the blender.
- Blend until smooth.
Notes
- Serve this smoothie immediately or store in the fridge for up to three days, then stir before serving.
Nutrition
