Almond Milk Smoothie
This almond milk smoothie recipe is a creamy, naturally sweet drink made with ripe banana and frozen strawberries. Almond milk forms the light, nutty base, while a touch of honey and vanilla round out the flavor.
Equipment
- Reusable freezer bags - (optional, for storing pre-portioned fruit)
- Glass mason jars - (optional, for storing leftovers)
- Tall glasses - for serving
- Rubber spatula - for scraping down the blender jar
Ingredients
- 2 ripe bananas - about 2 cups or 300g, frozen and sliced
- 1 cup frozen strawberries - 150g
- 1.5 cups unsweetened almond milk - 360ml
- 1 tablespoon honey or maple syrup - 15ml, to taste
- 0.5 teaspoon pure vanilla extract - 2.5ml
- 0.25 teaspoon ground cinnamon - optional
- 1 tablespoon almond butter - 16g, optional, for extra creaminess
- 1 tablespoon chia seeds - 10g, optional, for added fiber
- 0.5 cup ice cubes - 60g, only if needed for thickness
- salt - pinch
For Serving (Optional)
- sliced banana - for garnish
- chia seeds - extra, for topping
- ground cinnamon - light dusting, for topping
Instructions
- Peel and slice bananas into coins, then freeze for at least 2 hours until solid.
- Measure almond milk, honey, vanilla, cinnamon, almond butter, chia seeds, and salt so everything is ready.
- Pour almond milk into the blender first, then add frozen banana, strawberries, honey, vanilla, cinnamon, almond butter, chia seeds, and salt.
- Start on low speed for 10 seconds, increase to high and blend 30-45 seconds until smooth. Scrape down sides if needed.
- Taste and adjust sweetness with more honey or thin with extra almond milk if needed.
- Pour into tall glasses immediately, garnish with banana slices, chia seeds, or cinnamon, and enjoy.
Notes
- Freeze bananas ahead: A frozen banana is what gives this smoothie its thick, milkshake-like texture. Plan ahead and freeze sliced bananas for at least 2 hours.
- Liquid first: Always add the almond milk to the blender first so the blades have something to grip, preventing them from struggling against frozen fruit.
- Use unsweetened almond milk: Sweetened versions can make the smoothie cloyingly sweet once you add honey and fruit. Stick with unsweetened for best results.
- Don't skip the salt: A tiny pinch of salt balances the sweetness and makes the fruit flavor pop. It doesn't make it salty, just more vibrant.
- Blend in bursts: Stopping to scrape down the sides helps avoid a lumpy texture, especially in less powerful blenders.
- Taste before adding sweetener: Ripe bananas and frozen strawberries are often sweet enough on their own. Always taste before adding extra honey.
- Make-ahead freezer bags: Pre-portion the fruit into freezer bags so all you need to add is almond milk on busy mornings. This saves time and keeps your routine smooth.
- Store properly: Refrigerate leftovers in an airtight container for up to 24 hours. Shake or stir well before drinking, as separation is normal.
- Freeze for later: Pour leftovers into an ice cube tray and freeze for up to 2 months. Blend the frozen cubes with a splash of fresh almond milk for a quick smoothie anytime.
- Customize freely: This recipe is a blank canvas. Swap strawberries for mango, add spinach for greens, or mix in protein powder for a post-workout boost.
Nutrition
Serving: 1SmoothieCalories: 185kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 75mgPotassium: 380mgFiber: 5gSugar: 19gVitamin A: 2IUVitamin C: 45mgCalcium: 15mgIron: 4mg
Tried this recipe?Let us know how it was!