Gingerbread Cookie Smoothie
There’s something instantly comforting about the warm, spicy scent of ginger and cinnamon — even when it comes in a cool, velvety smoothie. This Gingerbread Cookie Smoothie pours out a heady aroma of molasses and toasted spices, greets your palate with creamy banana sweetness, and finishes with the playful, cake-like notes of a freshly baked gingerbread cookie. The texture is luxuriously thick yet sip-able, with a slight chewiness from the banana and the soft tang of Greek yogurt balancing the rich molasses.
This recipe is perfect for holiday mornings when you want seasonal flavor without the fuss, for a festive afternoon pick-me-up, or as a lighter dessert that still feels indulgent. It’s also a great make-ahead option when hosting — blend in the morning for a brunch spread, or double the batch for a small gathering. Pair it with other seasonal treats for a cozy spread (try pairing with Candy Cane Cookies for a fun peppermint contrast).
At a Glance
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 2 (about 12–14 oz per serving)
- Difficulty Level: Easy / Beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (recipe yields 2 servings). These are approximations calculated from typical values for each ingredient; values may vary by brand and specific product. Estimates are based on USDA FoodData Central averages and general dietary guidance from reputable health sources.
Per serving:
- Calories: ~163 kcal
- Protein: ~6.5–7 g
- Carbohydrates: ~30 g
- Sugars: ~22 g
- Dietary Fiber: ~1.8 g
- Fat: ~1.4 g
- Sodium: ~50–80 mg (depending on yogurt/almond milk brand)
Notes:
- Calories and macros assume 1 tablespoon maple syrup is included and 1/2 cup plain nonfat Greek yogurt; swapping to full-fat yogurt or different milk will change totals. For general food-safety and dietary guidance, see recommendations from government and clinical sources such as USDA FoodData Central and major health organizations.
Why You’ll Love It
- Irresistible seasonal flavor: The ginger, cinnamon, nutmeg, and molasses recreate that baked-goods aroma in a chilled form.
- Cozy but light: It feels like a treat without a heavy aftertaste — perfect when you’re craving comfort but want something nourishing.
- Quick and shareable: Ready in five minutes, easy to double for guests, and flexible with substitutions for dietary needs.
- Memory-making: The flavors evoke holiday baking and family gatherings, making it a sentimental sip that feels festive year-round.
Preparation Guide
Ingredients:
- 1 ripe banana
- 1 cup (240 ml) unsweetened almond milk
- 1/2 cup (about 122 g) plain Greek yogurt (nonfat or 2%, depending on preference)
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional — omit or reduce for less sweetness)
- Ice cubes (as needed to chill & thicken)
Optional ingredients and substitutions:
- Dairy-free: Use coconut or soy yogurt instead of Greek yogurt.
- Higher protein: Add 1 scoop vanilla or unflavored protein powder.
- Molasses substitute: 1 tablespoon dark brown sugar (less molasses intensity).
- Milk alternatives: Oat milk for creamier texture, or dairy milk for more protein/calories.
- Add-ins: 1 tablespoon almond butter for richness; 1 tablespoon chia seeds for fiber.
Method (step-by-step):
- Peel the ripe banana and add it to a high-speed blender.
- Pour in the almond milk and spoon in the Greek yogurt.
- Add the molasses, ground ginger, cinnamon, nutmeg, and maple syrup if using.
- Blend on high until smooth and creamy, about 30–60 seconds depending on your blender.
- Add 3–4 ice cubes (more for a thicker, frostier texture) and blend again until the smoothie reaches your desired consistency.
- Taste and adjust: add a touch more maple syrup if you prefer sweeter, or a splash more almond milk if it’s too thick.
- Pour into two glasses and garnish if desired (see Serving Suggestions). Enjoy immediately.
Practical tips:
- Use a frozen banana for a thicker, creamier texture and fewer ice cubes.
- If your blender struggles, pulse a few times before blending continuously to avoid overheating.
- Don’t over-blend — once the mixture is smooth, stop to preserve a pleasant, slightly thick texture.
Best Pairings
- Enjoy as-is for a light breakfast or snack.
- Pair with warm beverages like chai tea or a spiced latte for a full festive spread.
- Serve alongside buttery shortbread or ginger snaps for a cookie-and-smoothie combo — for a seasonal cookie pairing, try these Cinnamon Roll Cookies.
- Top with a dollop of whipped coconut cream, a sprinkle of crushed gingersnap crumbs, or a dusting of cinnamon for visual flair.
Shelf Life & Storage
- Room temperature: Do not leave this smoothie at room temperature for more than 2 hours (perishable dairy and banana content).
- Refrigeration: Store in an airtight container or jar for up to 24 hours for best flavor and texture; up to 48 hours is acceptable but expect separation and some loss of freshness. Shake or stir well before drinking.
- Freezer: You can freeze smoothie portions in airtight freezer-safe containers or ice cube trays for up to 1–3 months. Thaw overnight in the refrigerator and re-blend to refresh texture. For quick use, blend frozen banana chunks with the rest of the ingredients and consume immediately.
Pro Tips & Tricks
- Spice balance: Start with the listed spice amounts; ground ginger is potent — increase gradually if you want more bite.
- Texture control: For smoothie bowls, skip the almond milk (or use less) and add frozen banana or extra ice for spoonable thickness.
- Molasses tip: Molasses adds deep, almost smoky molasses sweetness. If you prefer a milder profile, reduce to 1/2 tablespoon and add a little extra maple syrup.
- Layered beverage: For a showy holiday drink, pour half the smoothie, top with a thin layer of whipped coconut cream, then finish with remaining smoothie and sprinkle with crushed gingersnap.
- Cooling shortcut: Use frozen diced banana so you can skip the ice and get a creamier mouthfeel without watering down flavor.
Creative Twists
- Vegan Gingerbread: Use plant-based yogurt (coconut or soy), unsweetened oat milk, and swap Greek yogurt for silken tofu for protein. Replace maple syrup if avoiding added sugars — stevia or monk fruit can be used sparingly.
- Protein-Packed: Add 1 scoop (20–25 g) vanilla protein powder and 1 tablespoon natural almond butter. This increases calories and protein substantially for a post-workout snack.
- Green Gingerbread: Add a handful of spinach (mild flavor when balanced by banana and molasses) for added vitamins and a festive deep green color.
- Boozy Holiday Treat: For adults, stir in 1 ounce dark rum or bourbon after blending for a decadent dessert cocktail. Serve in a chilled glass with a cinnamon stick.
Recipe Q&A
Q: Can I make this without molasses?
A: Yes — substitute 1 tablespoon dark brown sugar or increase maple syrup slightly. Molasses adds a signature gingerbread depth, so substitutes will be sweeter but less complex.
Q: How can I make it less sweet?
A: Omit the maple syrup and use a slightly underripe banana. You can also reduce molasses to 1/2 tablespoon.
Q: Will it keep its texture if I make it ahead?
A: Smoothies separate over time. Store refrigerated in an airtight jar for up to 24 hours and shake or re-blend before serving.
Q: Can I add protein powder?
A: Yes — add 1 scoop to the blender. You may need a splash more almond milk to achieve the same consistency.
Q: Is this safe for toddlers?
A: For young children, ensure the banana is ripe and consider reducing or omitting added sugars (molasses/maple syrup). Always follow pediatric guidance for serving portions and ingredients.
Conclusion
If you want a quick, festive beverage that tastes like holiday baking in a glass, this Gingerbread Cookie Smoothie is a winner — comforting spices, creamy texture, and fast to make. Try it for cozy breakfasts, brunch gatherings, or as a special snack to evoke warm, nostalgic flavors. For inspiration and similar seasonal smoothie ideas, see these takes on gingerbread-style drinks at Gingerbread Cookie Smoothie – The Lemon Bowl® and Gingerbread Smoothie. Give it a whirl, share your photos or tweaks, and join the conversation — I love hearing how you make it your own.
Print
Gingerbread Cookie Smoothie
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A creamy and velvety smoothie with the warm, spicy flavors of ginger and cinnamon, perfect for holiday mornings or as a festive treat.
Ingredients
- 1 ripe banana
- 1 cup (240 ml) unsweetened almond milk
- 1/2 cup (about 122 g) plain Greek yogurt (nonfat or 2%)
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional)
- Ice cubes (as needed)
Instructions
- Peel the ripe banana and add it to a high-speed blender.
- Pour in the almond milk and spoon in the Greek yogurt.
- Add the molasses, ground ginger, cinnamon, nutmeg, and maple syrup if using.
- Blend on high until smooth and creamy, about 30–60 seconds.
- Add 3–4 ice cubes and blend again until desired consistency is reached.
- Taste and adjust sweetness with more maple syrup or almond milk as needed.
- Pour into two glasses and enjoy immediately.
Notes
Use a frozen banana for a thicker texture; adjust spice levels to taste. Store in the refrigerator for up to 24 hours, shaking well before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 22g
- Sodium: 65mg
- Fat: 1.4g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.8g
- Protein: 6.5g
- Cholesterol: 5mg
