Snickerdoodle Tahini Smoothie
Satisfy your cravings with our Snickerdoodle Tahini Smoothie. A delicious fusion of creamy tahini and classic snickerdoodle flavors in a refreshing sip.
Ingredients
- 1 Ripe Banana
- 1 cup Unsweetened Almond Milk ( Or Your Preferred Milk)
- 2 tbsp De La Rosa 100% Organic Hulled Tahini
- 1 tbsp Pure Maple Syrup Or Honey ( Adjust To Taste
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Pure Vanilla Extract
- A Pinch Of Salt
- 1 cup Ice Cubes
Instructions
- Preparation (5-7 minutes)
- Start by gathering all the ingredients and kitchen equipment, including a blender.
- Peel the ripe banana.
- Measure the unsweetened almond milk, tahini, pure maple syrup (or honey), ground cinnamon, ground nutmeg, pure vanilla extract, and a pinch of salt.
- Have the ice cubes ready.
- Stir the mixture well until all the ingredients are thoroughly combined.
- You can add ice cubes to make it a cold and refreshing drink, especially if you prefer it chilled.
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Blending (a few minutes):
- Place the ripe banana in the blender.
- Add the unsweetened almond milk, tahini, pure maple syrup (or honey), ground cinnamon, ground nutmeg, pure vanilla extract, and a pinch of salt to the blender.
- Add the ice cubes to the other ingredients in the blender.
- Blend everything until smooth and creamy. If the smoothie is too thick, you can add more almond milk to achieve your desired consistency.
- Taste the smoothie and adjust the sweetness or spices as needed. You can add more maple syrup or spices to suit your preferences.
- Blend once more to ensure all the ingredients are well combined.
Serving (immediate):
- Pour the Snickerdoodle Tahini Smoothie into a glass.
- Garnish it with a sprinkle of ground cinnamon or a drizzle of tahini, if desired.
- Serve your delicious and nutritious Snickerdoodle Tahini Smoothie immediately.
- This easy-to-make smoothie captures the essence of snickerdoodle cookies and provides a healthy and flavorful snack or breakfast option. Enjoy the delightful taste and nourishing ingredients.
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