Chai Tai Smoothie – warmly spiced with the perfect balance of salty sweet, this nourishing smoothie is the satisfying boost that will power you through your morning!
My friend Tess has done it again, with the release of her latest book, The Blender Girl Smoothies. This book is incredibly delicious, with 100 gluten free, vegan, and paleo friendly recipes.
From the Antioxidant Avenger and the Crimson Karma, to the Brain Blast or the Papaya Pleasure, Tess has your fruit fascinations covered. If chocolate is more your craving, give the Brownie Batter or the Black Forest Cake a try. So good.
My recent favorites are the Lemon Poppy Seed Muffin, the Strength, and the Sleep Spell. The Lemon Poppy Seed is simply divine – I love the flavors and it has some rich ingredients.
The Strength Smoothie is an immunity boosting cold and flu fighter, but I simply love the flavors. I’ll blend one up before hopping on a flight or prior to my weekly hospital visit.
The Sleep Spell is brilliant for those evenings I am feeling a little hungry, but it is too close to bedtime for anything that might keep me awake – a perfect relaxer that Tess calls her favorite bedtime comfort food.
Last but certainly not least, as we have enjoyed this one several times, is the Chai Tai Smoothie. Rich and luxurious and warmly spiced, you will love this as much as we do.
Oh! and those boosters Tess suggests you add to the recipe? Try this smoothie with sprouted almonds.
Chai Tai Smoothie
from Tess: If the world were ending, I’d make this decadent treat my finale. The incredible creaminess and blend of warm spices will make you weak in the knees. The boosters add an injection of protein and omega-3s—so you may feel a tad less cheeky as you head to heaven.
YIELD: serves two
dairy, egg, soy and gluten free, vegan
1 cup (240ml) unsweetened almond milk or other nut, grain, or seed milk (strained if homemade)
1 cup (240ml) coconut water
1/4 cup (43g) chopped pitted dates (soaked, if using a conventional blender)
1 teaspoon natural vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
Pinch of ground cloves
Pinch of natural salt (optional, to bring out flavors)
2 medium frozen sliced bananas
1 cup (125g) ice cubes (optional)
Throw all of the ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.
1 tablespoon blanched raw almonds, soaked
1 tablespoon chia seeds
1 tablespoon flaxseed oil
We made these twice again over the weekend – too much?
Reprinted from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Cover photograph copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Also! Tess is hosting a huge giveaway with KitchenAid. One lucky winner in the U.S has a chance to win a KitchenAid Gift Pack (Torrent Blender, Pro-Line Stand Mixer, and Pro-Line food processor) valued at $2,000. The giveaway runs for the whole month of July and is open to residents of the US. Visit Tess here to enter – good luck!
more recipes from The Blender Girl:
- 1 cup (240ml) unsweetened almond milk or other nut, grain, or seed milk (strained if homemade)
- 1 cup (240ml) coconut water
- ¼ cup (43g) chopped pitted dates (soaked, if using a conventional blender)
- 1 teaspoon natural vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- Pinch of ground cloves
- Pinch of natural salt (optional, to bring out flavors)
- 2 medium frozen sliced bananas
- 1 cup (125g) ice cubes (optional)
- 1 tablespoon blanched raw almonds, soaked
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed oil
- Throw all of the ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.