Gingerbread Thick Shake
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Prep: 10 mins
It wouldn't be Christmas without gingerbread and this sumptuous smoothie is full of all the right warming winter spices, with creamy thickness from bananas, toffeed sweetness from Medjool dates, velvetiness from coconut milk - all lifted with a bright, juicy squeeze of orange.
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195 kcal
(per portion)
Ingredients you'll need
  • 2 bananas
  • 2 Medjool dates
  • 1 orange
  • 1cm slice of ginger
  • 2 cardamom pods
  • A pinch of cinnamon
  • 200ml coconut milk
From your kitchen
  • 150ml cold water
  • A few ice cubs
Step by step this way
  • 1.

    Peel and break the bananas into your blender. Pop the stones out of the dates and add the dates to the blender. Slice the skin and pith off the orange, then slice the segments out of their membranes. Add the orange segments to the blender.

  • 2.

    Slice a 1cm-thick chunk off the ginger (see our tip, below). Peel and grate it into the blender. Pop 2 cardamom pods into a pestle and mortar (or use a small bowl and the end of a rolling pin) and crush to open up the papery husks. Roughly crush the black cardamom seeds and add them to the blender with a pinch of cinnamon.

  • 3.

    Give the coconut milk a good shake, then add it to the blender. Pour in 150ml cold water and add a few ice cubes. Blitz for a few mins till smooth and combined. Serve sprinkled with a little extra ground cinnamon.

  • Tip

    Winter warmer
    Fresh ginger adds a fiery kick to this smoothie. A slice that's about 1cm is roughly the right amount, but if you like things a bit spicier, then grate in a little extra. Your leftover ginger will keep in the fridge for a few days. make a warming tisane by steeping slices of ginger in boiling water a few cloves, a cinnamon stick and a spoonful of honey for a few mins, then strain and serve.

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