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A gingerbread smoothie in a glass on a plaid placemat.
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5 from 1 vote

Gingerbread Smoothie Recipe

This gingerbread smoothie recipe is a delicious addition to a Christmas breakfast menu. It's warmly spiced, creamy, and flavorful.
Prep Time6 minutes
Cook Time0 minutes
Total Time6 minutes
Course: Beverage
Cuisine: American
Servings: 1
Calories: 335.9kcal
Author: Jennifer Bell

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 2 Medjool dates, then add the pitted dates to a blender.
  • Add 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, and small pinch of 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

Serving: 1Smoothie | Calories: 335.9kcal | Carbohydrates: 49.6g | Protein: 11.3g | Fat: 12.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 6.1g | Sodium: 94.7mg | Potassium: 861.5mg | Fiber: 6.5g | Sugar: 38.9g | Vitamin A: 579IU | Vitamin C: 0.2mg | Calcium: 410.8mg | Iron: 2.6mg