Gingerbread Smoothie

Name: Gingerbread Smoothie
Yield: 2 servings
Cuisine: american
Ingredients: 240 g banana peeled, sliced, frozen; 180 g plain Greek yogurt cold; 180 ml whole milk cold; 20 g rolled oats dry; 20 g unsulphured molasses none; 2 g ground ginger none; 1.5 g ground cinnamon none; 2 ml vanilla extract none; 0.5 g fine salt none

This American-inspired smoothie translates gingerbread flavors into a cold, drinkable breakfast or snack. Frozen banana gives body, yogurt adds creaminess, and molasses provides the dark caramel note that keeps the ginger and cinnamon from tasting flat.

By Julienne

Servings: 2

Ingredients

240 g banana peeled, sliced, frozen
180 g plain Greek yogurt cold
180 ml whole milk cold
20 g rolled oats dry
20 g unsulphured molasses none
2 g ground ginger none
1.5 g ground cinnamon none
2 ml vanilla extract none
0.5 g fine salt none

Instructions

Add the frozen banana, Greek yogurt, milk, rolled oats, molasses, ground ginger, ground cinnamon, vanilla extract, and salt to the blender. All ingredients are in the blender and the banana pieces are covered by liquid.
Blend on high until completely smooth, stopping once to scrape down the sides if needed. If the blender struggles, pause and let the mixture sit 30 seconds, then blend again. The smoothie is thick, silky, and evenly colored with no visible oat flecks or banana chunks.
Taste. If you want a sweeter result, blend in a little of the measured molasses. If you want more spice, blend in a little more of the measured cinnamon. Pour into two glasses and serve immediately. Each glass is filled and the smoothie pours in a steady, creamy stream without separating quickly.