We love smoothies. But what makes for a refreshing wake-up in July can be decidedly less appealing in March.
So lately, we’ve been embracing warm smoothies—it’s a trend worth jumping on even if it’s as unseasonably warm in your neck of the woods as it is in ours.
Making a warm smoothie is no harder than making a traditional one—just add the quick step of warming your preferred milk or milk substitute before blending. And while you can use any fruit to make a warm smoothie, we like creamy or filling ingredients that suit the season—some of our favorites include organic canned pumpkin, oats, apples and dates.
Try our recipe below for a warmed coconut milk smoothie shot through with anti-inflammatory turmeric and blended with pear, banana and kale. Or try store-bought or homemade almond milk dusted with cinnamon and cardamom and blended with cooked sweet potato, a spoonful of almond butter and fresh ginger.
Serve your warm smoothie in your favorite mug or in a double-walled glass.
Cheers to warm smoothies and warm mornings!
- 1 cup coconut milk, heated on stovetop over medium heat until it just simmers
- 1 pear, peeled, cored and sliced
- ½ ripe banana
- 2 leaves fresh kale, stems removed, or 1/4 cup frozen
- 1-inch chunk fresh turmeric, grated or finely minced or 1 teaspoon dried turmeric
- Add all ingredients to a blender and blend until smooth.