During colder months, my blender does more pureeing of soups than blending up of smoothies — until now. Bloggers and even bigger websites like Goop are developing warm smoothie recipes, and I had to test the idea out in my own kitchen to see if such a thing could possibly taste good. I stuck to ingredients I typically throw in my cold smoothies — the only difference is I heated the nut milk up prior to blending. The result is better than I could have possibly imagined. The smoothie comes out frothy and thick, like hot chocolate! I can't wait to experiment with other fruits and flavors and add smoothies back to my morning routine even when it's cold outside.
Feel free to add protein powder to the mix; however, be aware that some protein powders may make the smoothie curdle after a few minutes, so you may need to drink up quick.
- 1 cup unsweetened vanilla or plain nut milk
1 tablespoon unsweetened cashew butter (or almond butter)
1 teaspoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
Pinch of salt
Dark chocolate, for garnish, optional
- In a saucepan over medium heat, heat milk until scalding, or until small bubbles form on the sides of the pan.
- Carefully pour milk into a blender. Add the rest of the ingredients. Cover, and blend on low for a few seconds, then increase speed to high and blend until thoroughly mixed.
- Transfer to a mason jar or a mug, and garnish with dark chocolate. Drink within 10 to 15 minutes of making.
- North American
- 1 smoothie
- Total Time
- 4 minutes, 59 seconds