Recipe Instructions:
Ingredients
SMOOTHIE
600 g banana* (ripe, sliced, and frozen)
944 ml light coconut milk or almond milk (or store-bought // use full-fat coconut for creamier smoothie)
2 tsp ground turmeric (preferred flavor over fresh)
12 g fresh ginger (plus more to taste)
4 Dash ground cinnamon
4 Dash black pepper
4 Dash ground nutmeg
4 Dash ground clove and cardamom (optional // for more warmth + spice)
240 ml fresh carrot juice* (optional // for color, added sweetness + balances banana flavor // or sub 1 small carrot!)
FOR SERVING optional
40 g Hemp seeds
Instructions
Add banana, coconut milk, turmeric, ginger, cinnamon, black pepper, and nutmeg to a high-speed blender and blend on high until creamy and smooth. If including, add cardamom, clove, and fresh carrot juice at this time (optional).
If too thick, thin with more coconut milk or water. If too thin, thicken with ice (or more frozen banana, though it will add more sweetness).
Taste and adjust flavor as needed, adding more cinnamon for warmth, black pepper for spice, ginger for “zing,” turmeric for earthiness / more intense color, or banana for sweetness. Adding carrot juice will also add sweetness and more intense orange/yellow hue.
Divide between serving glasses (ours are from West Elm) and enjoy immediately. Keep leftovers in the refrigerator for 24 hours. Freeze leftovers by pouring into an ice cube tray and use for future smoothies (either this smoothie or others you’d like to infuse with a golden milk flavor).
