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Anti-Inflammatory Golden Milk Smoothie

Yields: 2 small servings or 1 large serving

Course Drinks
Keyword anti-inflammatory, easy to make, heathy recipe, no-bake recipe, smoothie
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup almond milk (or other non-dairy milk)
  • 1 overripe banana, frozen and sliced
  • 1 medium carrot, peeled and sliced
  • 1 tbsp tablespoon fresh ginger, peeled
  • 1/4 tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • A pinch of black pepper
  • Ice if desired
  • Optional: coconut whipped cream topping

Instructions

  1. Place all ingredients in a blender and blend on high until incorporated. Add extra ice for a thicker smoothie or additional milk to thin the smoothie out depending on desired consistency.


  2. Pour into glasses and enjoy.


Recipe Notes

*For optional coconut whipped cream topping, simply place a can of full-fat coconut milk in the fridge overnight. When ready to use, open (do not shake) and scrape off the top thick layer only - and add to the mixing bowl of a stand mixer. Mix for 3-4 minutes and then enjoy as a topping on your freshly blended golden milk smoothie.

Store leftover coconut whipped cream in the fridge for up to a week.