Pumpkin-spiced almond milk smoothie

There are many benefits to living on this side of the world at Christmas. None of them involve the ability to sip eggnog or mulled wine, or indulge in rich, warming foods without breaking into a serious sweat.

So rather than a recipe for the perfect turkey (brine it, then dry out the skin before roasting), I’ve come up with a Christmassy smoothie that will keep you cool (and healthy) this festive season, but still lets you channel the spiced, aromatic and indulgent northern hemisphere vibe. The flavours in this recipe are reminiscent of the spice used in baking pumpkin pies – sweet, spicy and comforting. If nut milk isn’t your thing, feel free to sub it out in preference for the real stuff. Happy holidays, y’all.

Pumpkin-spiced almond milk smoothie

Serves 2 – 3

1L unsweetened almond milk, chilled
4 Medjool (fresh) dates, pitted
2 heaped tablespoons of chia seeds
½ teaspoon of ground cinnamon
Around a ¼ nutmeg, finely grated/microplaned
½ teaspoon fresh ginger, finely grated/microplaned
1 vanilla bean pod, seeds scraped
Sea salt flakes

1. Add the milk, pitted dates, chia seeds, ground spices and vanilla seeds into a blender. Blitz until well combined.
2. Taste and adjust seasoning accordingly: add another date if you like it sweeter, or more ginger for kick.
3. Garnish with a sprinkling of additional cinnamon and a tiny pinch of sea salt (which enhances the sweetness) and serve immediately!

Be the first to comment

Leave a Reply