The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.
But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.
That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.
The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).
I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.
Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.
Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!
- 1 cup Almond Breeze Almondmilk Cashewmilk Blend
- ½ frozen banana
- 3 large ice cubes
- 2 Tablespoons plain greek yogurt (optional for additional protein)
- 1 Tablespoon molasses
- Dash each cinnamon, ground ginger, nutmeg, to taste
- Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.
This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!