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Churro Smoothie - A Cozy, Cinnamon-Sweet Treat

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 frozen banana (sliced for easier blending)
  • 1/2 cup plain or vanilla Greek yogurt (or dairy-free yogurt)
  • 3/4 cup milk of choice (dairy, almond, oat, or cashew)
  • 1–2 tablespoons almond butter (or cashew butter)
  • 1 tablespoon maple syrup or honey (or 1 soft Medjool date, pitted)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional add-ins: 1–2 tablespoons rolled oats for extra thickness, a pinch of nutmeg, a shot of espresso for a coffee twist, or a scoop of vanilla protein powder
  • Optional topping: Whipped cream, extra cinnamon, and a sprinkle of crushed cinnamon cereal or graham crackers

Method
 

  1. Prep your banana. If you haven’t already, slice and freeze a ripe banana. Frozen banana is what makes the smoothie thick and creamy without needing ice.
  2. Add liquids first. Pour the milk into your blender first. This helps the blades move freely and prevents clumping.
  3. Layer the rest. Add the Greek yogurt, almond butter, cinnamon, vanilla, sweetener (maple, honey, or date), and a pinch of salt. Top with the frozen banana. If using oats or protein powder, add them now.
  4. Blend until smooth. Start on low, then move to high for 30–45 seconds. Scrape down the sides if needed. You’re aiming for a creamy, milkshake-like texture.
  5. Taste and adjust. Want it sweeter? Add a bit more maple or another date. Need it thicker? Add a few ice cubes or more frozen banana. Thinner? Splash in more milk.
  6. Serve with flair. Pour into a chilled glass. For churro vibes, top with a swirl of whipped cream, dust with cinnamon, and finish with a tiny sprinkle of sugar or crushed cinnamon cereal.