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A cream coloured smoothie in a milk bottle with the tip of a white and grey straw peaking above the rim.

Vanilla Spice Adaptogenic Smoothie

Recipe By : Michelle McCowan
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This Vanilla Spice Adaptogenic Smoothie with Ashwagandha offers a rich vanilla flavour coupled with warming notes of cinnamon and allspice.
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Prep Time 5 minutes
Total Time 5 minutes
Dietary DF, GF, Soy Free, Vegan
Season(s) Autumn, Harvest, Spring, Winter
Difficulty Easy
Yield 1 Smoothie / 16 oz

Equipment

  • Blender

Ingredients
  

  • 1 cup Milk (I like using Tigernut)
  • 1 ripe Banana
  • ½ teaspoon Pure Vanilla Extract (I like using Java Sisters Vanilla)
  • ¼ teaspoon Ashwagandha Powder
  • ¼ teaspoon Ground Cinnamon
  • 1 Dash Allspice
  • 1 Dash Ground Cardamom

Instructions
 

  • Place all the ingredients in your blender jug. For the smoothest blend, I find adding the milk first is best. Then break a banana in half or cut it into chunks and toss it in. Next, add the ashwagandha powder, cinnamon, allspice, and cardamom.
  • Once you've added all the ingredients into your blender jug, simply blend it until smooth. I usually give it a good thirty seconds. However, you can blend longer if your blender isn't very powerful. I should note, blending longer can result in a warm smoothie. So, you can always use a frozen banana or an ice cube or two if needed.
  • Once your Vanilla Smoothie is fully blended, pour it into your favourite smoothie cup or travel tumbler and enjoy!
    You can also top your smoothie with an extra sprinkle of cinnamon and a few banana slices if you want to get fancy!

Watch the Video!

Nutrition

Serving: 16oz | Calories: 160kcal | Carbohydrates: 14g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 95mg | Potassium: 397mg | Fiber: 1g | Sugar: 12g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 0.2mg
Total Servings : 1
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