This sweet + spiced vegan vanilla chai smoothie tastes like a creamy chai latté in shake form. Frozen bananas are blended with a hearty splash of almond milk, vanilla extract, cinnamon, ginger, cardamom, and cloves. The result is a dreamy, spicy, and sweet mixture that will have you swooning.
I’ve been doing a post-now-or-later dance with this recipe for the last week or so. Is it summery because it’s a cold smoothie or fall-ish because it’s spiced? The only answer I have: it’s delicious.
Here’s to tossing caution to the late summer breezes and hoping that the early fall winds catch it.
It’s turned out to be the perfect breakfast for the cool August weather we’ve been having in Chicago (no joke: I just witnessed a flock of geese flying south in a V formation); warming spices plus a cold, vanilla smoothie feels like a combination that was created for an unexpected chilly spell in summer.
As with most smoothie recipes, this one is easy like Sunday morning. No fussiness or complications here, just simplicity at its creamiest.
Frozen bananas are blended with a hearty splash of almond milk, vanilla extract, cinnamon, ginger, cardamom, and cloves. If you’re a total chai fanatic, go on with your spicy self and double the amounts for each spice. The current ratio lends a light chai hue rather than a bold, in-your-face chai flavor. Either way, the result is a dreamy, spicy, and sweet mixture that will have you making that obnoxious slurping sound through your straw. No judgment here; we’re all friends, and I slurp hard.
Today’s Sound Bite is a song that I’ve listened to countless times over the past few years. It’s an easygoing, feel-good song, and it just feels right for this particular recipe.
Sweet + Spiced Vegan Vanilla Chai Smoothie
This sweet + spiced vegan vanilla chai smoothie tastes like a creamy chai latté in shake form. Frozen bananas are blended with a hearty splash of almond milk, vanilla extract, cinnamon, ginger, cardamom, and cloves. The result is a dreamy, spicy, and sweet mixture that will have you swooning.
Ingredients
- 2 ripe and speckled bananas, peeled, sliced, and frozen
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
Instructions
- Add all ingredients to a high-speed blender.
- Blend on high until smooth and creamy (approximately 2-3 minutes).
- Pour into a glass and serve immediately.
Recipe Notes
As is, the recipe produces a smoothie with a light chai flavor. If you prefer an intense, spicy chai flavor, double the amount for each spice.
Ashley, this looks delicious! I didn’t even know what ‘chai’ was until a few years ago, but once I figured out it was just a mix of spices I love, I understood everyone’s obsession with it. As always, I love your pictures! :-)
Thanks, Lauren! It’s pretty amazing what a hype the right combination of spices can cause, isn’t it? Completely worth all the excitement though! :)
Vanilla chai is my favorite warm beverage (is it fall yet?) so I’m REALLY excited about this smoothie! YUM! :)
Mine too! I love how spicy it is, and it definitely makes me look forward to fall. I hope you enjoy the recipe, Meredith!
I have been missing my chai…this fits the bill. Thank you!
I actually thought of you the entire time I was making and posting this recipe. You’re the #1 chai lover in my life!
I’m drinking this right now and it’s so good! I doubled the spices and added some milled chia seed for protein. I will definitely be making this again!
Why all the repetitive pictures of the shake? Perhaps instead of so many pretty pictures you could specify what type of cardamom (black, green, red?). This is not the only site to have tons of repetitive and non informative pictures. Is this some new trend? At least you don’t have paragraphs of personal history unrelated to the recipe that makes people read through to see if there is valuable information pertaining to the ingredients or method. I’m just looking for a simple recipe and all I find is personal blogs and excessive food photography!
Hi, Carolina. The type of cardamom isn’t specified because it’s truly a matter of personal preference. I use ground green cardamom, because I prefer a bright, citrusy flavor; however, black and white also work great in this smoothie. I’ve never tried red cardamom and didn’t realize it existed until reading your comment, so I can’t speak to that one.
Also, I’m sorry to hear that you’re bothered by the number of photos in the post, as it’s never my intent to inconvenience anyone with food photos. Although I can’t speak for other bloggers, I include several photos simply because I love food photography and am drawn to visuals. I’m also prone to a bit of indecision, a quirk that undoubtedly leads to the inclusion of a few too many photos of a dish on occasion.
Drinking this right now. SO DELICIOUS! Thank you for the Recipe!
I’m so glad you’re enjoying it, Saaliha! Thank you for taking the time to come back and comment — I really appreciate the feedback! Happy Friday :)
Well I’m trying this on wednesday and is able to have for a breakfast smoothie with bacon fried tomato and eggs????
This sounds amazing!
I’m a huge fan of anything and everything chai, but unfortunately have to start cutting back on the caffeine (bye bye chai lattes), so this finding this recipe has been a godsend!
Do you know if you can substitute coconut milk for the almond milk? Thanks!
Hi Christen! Yes, you can absolutely substitute coconut milk for the almond work. I hope you enjoy the smoothie and that it satisfies the chai craving! :)
Ashley, this recipe looks so yummy! I’m definitely going to try this one!