If your holidays are anything like mine, I’m willing to bet that you’ve got some celebrations with family and friends, shopping, and perhaps some tasty holiday baking on your agenda. Whether it’s cookies, cupcakes, pies or candy canes, there’s no shortage of sweets to choose from!
Of course, part of the fun at this time of year is enjoying a few seasonal treats. However, with so many occasions focused on food, I always find myself craving a few lighter recipes after a while. Enter: the Gingersnap Cookie smoothie!
For as long as I can remember, gingersnaps were always one of the types of cookie on my family’s dessert platter around the holidays. If you’ve ever baked a batch yourself, you’ll probably know that a key ingredient is molasses.
Along with a bit of molasses, this Gingersnap Cookie Smoothie also contains Vega® Protein & Greens, and warm spices like ginger and cinnamon to create that familiar holiday taste. Eating cookies for breakfast might not be the best nutritional choice, but this nutritious smoothie has a rich gingersnap taste that I’d say it’s a perfect way to start your day!
- 1 serving of Vanilla Vega® Protein & Greens
- 1 cup Silk® unsweetened almond milk
- 1 banana, peeled
- 1 Tbsp blackstrap molasses
- 2 tsp dried ginger
- 1/4 - 1/2 tsp ground cinnamon
- Pinch of ground cloves
- 5 -6 ice cubes
- Granola or crumbled gingersnaps to garnish
Add all ingredients except for the ice to your blender and blend until completely smooth.
Toss in a few ice cubes and continue blending, adjusting the thickness by adding more if you wish.
Taste the smoothie and add a little bit more molasses if you want the flavor to be stronger.
Pour into a tall glass and serve garnished with ginger granola or crumbled gingersnaps.