This kale smoothie recipe is a healthy and nutritionally packed breakfast ready in minutes. Green smoothies like this are packed with nutrients and you won’t even taste the kale whatsoever!

Ever added greens into your smoothie? Well, it’s soon to become your new favorite thing to do!

Ever since kale took over the vegetable world, I was instantly a fan. I loved adding it to my detox quinoa salad, Mexican quinoa salad, and a green detox bowl. However, I’ve also been one to add it to my breakfast smoothie.

What I love about this smoothie is just how balanced it is as a breakfast! You get fresh fruit and vegetables from the kale, pineapple, and banana. You get the protein and healthy fats from the peanut butter, and everything is blended together with the almond milk. Vegan, gluten free, dairy free, and wholesome!

Bonus? This smoothie takes less than 2 minutes to put together so skipping breakfast is not an option!

Smoothie recipe ingredients

• Kale– Washed and roughly torn. Curly kale is the probably the best choice as it has the mildest flavor, but any kale will work.
• Pineapple– Fresh pineapple, not the canned stuff or bottled juice! It adds some refreshing sweetness and a subtle tang that works so well with kale.
• Banana– Fresh or frozen banana, for thickness, natural sweetness, and creaminess!
• Greek yogurt – For a probiotic boost and some additional creaminess.
• Almond milk– To blend everything together. Any plant based milk can be used!

How do you make a kale smoothie?

Add all the ingredients into a high speed blender and blend until combined and smooth.

Kale smoothie recipe tips

• Add more milk if needed. If you use extra kale or your banana is a little too frozen, you may need more to get it moving.
• If you’d like a thicker smoothie, use frozen fruit or add some ice blocks. You can also add some avocado to increase its creaminess!
• Feel free to add some protein powder for an extra dose of protein to it.
• If you need an extra dose of dietary fiber, a spoonful of chia seeds will do the trick!

Smoothie variations

• Blueberry kale smoothie. Replace the banana with 1 cup of frozen blueberries.
• Spinach kale smoothie. Replace half the kale with baby spinach or frozen spinach cubes.
• Kale apple smoothie. Chop an apple into bite sized pieces and replace the pineapple with it.
• Mango kale smoothie. Replace the banana with frozen mango cubes.
• Strawberry kale smoothie. Replace the banana or pineapple with 1 cup of frozen strawberries.

Tools to make the best smoothie

• Blender– The most durable and affordable blender that lasts for years!
• Smoothie tumbler– I love serving smoothies in this tumbler that keeps them chilled until ready to drink!
• Metal straw– Environmentally friendly to boot!

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The BEST Kale Smoothie

This kale smoothie is a healthy and nutritionally packed breakfast that keeps you full for hours! Packed with fiber, protein, and healthy fats, you won't even taste the kale whatsoever!

Course Breakfast

Cuisine American

Prep Time 1 minute minute

Cook Time 1 minute minute

Servings 2 servings

Calories 129kcal

Author Crazy Vegan

Ingredients

• 2 stalks kale trimmed and stalks removed
• 1 large banana frozen
• 1 cup pineapple fresh or frozen
• 2 tbsp Greek yogurt
• 1 cup almond milk

Instructions

• Add all your ingredients into a high speed blender and blend until smooth.
• Pour into two glasses and enjoy immediately.

Video

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 358mg | Fiber: 3g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 46mg | Calcium: 183mg | Iron: 0.4mg

The post Kale Smoothie appeared first on Crazy Vegan Kitchen.

This delicious and hydrating homemade mango juice recipe needs just 2 ingredients! Bursting with smooth tropical fruity flavor, it is naturally sweet, easy to make, and comes together in minutes.

Store-bought juices have fewer actual fruits and more sugar syrup, color, and artificial sweetener. So, I prefer making them at home. Mangoes are also an excellent source of vitamin C!

I love the refreshing taste of fruit, especially in summer. Whether you’re making a banana cream pie, peach crisp, or strawberry smoothie, it’s so easy to sneak in some extra nutrients.

Best mangoes for juicing

When buying fresh mangoes, look for a couple of things.

• Use ripe mangoes. Raw mangoes are highly tart and cannot be used for juicing. Depending on the variety of mangoes and their ripening stage, you may find green, yellow, orange, or pink mangoes. Pick yellowish-red, firm, fragrant mangoes for this recipe.
• Look for fragrant ones. Ripe mangoes are typically fragrant and have a characteristic sweet smell. 
• Mango variety. Try a couple of varieties available to you to find juicier options. Some types are more fibrous, and some are succulent. My personal favorite is the Indian variety – Alphonso mangoes. You can go for Kesar or Ataulfo too.
• Texture. Press the mangoes gently to find out if they are ready. They should yield slightly. If they are too mushy or smell funny, they could be rotten. 

Why you’ll love this recipe

• Uses two-ingredients. You need only two ingredients to make this mango juice recipe, one of which is water. 
• Healthy. Pumped with vitamins A and C and minerals like potassium and magnesium, ripe mangoes are naturally sweet and help with digestion, building immunity, and getting glowing skin. 
• Enjoy it anytime. You can drink this mildly sweet and tangy juice with breakfast, lunch, snacks, or dinner.
• Get creative. It is highly customizable, and you can add more fruits, berries, and herbs to your liking.

Its thick, creamy, and rich texture is irresistible and will instantly transport you to a warm summer afternoon. You’re in for a treat if you are a mango-lover like me.

Ingredients Needed

This tropical delight is made with only two ingredients. Here’s what you’ll need:

• Mango. I have used fresh mangoes for this recipe. But you may have to resort to frozen mango pulp for this recipe if it’s not mango season. Don’t worry; your mango juice will turn out just as tasty.
• Water. For blending mango efficiently and achieving a juice/liquid consistency. I used filtered tap water.

How to make fresh mango juice

Following four simple steps, you can make this hydrating mango juice in under 10 minutes.

Step 1- Prep the mangoes. Wash mangoes well and chill them in the refrigerator before juicing for a chilled juice.

Step 2- Separate mango flesh. Peel the mango skin and chop the mango flesh into even pieces. Or cut the mango sides and scoop out the flesh using a spoon. Extract as much mango flesh as possible and discard the pit.

Step 3- Blend smooth. Transfer mango chunks and water to the food processor or blender and blend until smooth.

Step 4- Garnish and serve. Top with your favorite garnishes and serve cold in a serving glass.

Tips to make the best recipe

• Sweeten the juice. Mangoes can be tricky, and if you end up with a particularly tangy mango, add some sugar or maple syrup to take the edge off.
• Adjust consistency. Based on your preference and the type of your mangoes (pulpy or juicy), adjust the thickness of your juice by adding more or less water.   
• Blend with ice. If you love the creamy smooth texture, throw in a few ice cubes while blending. It’ll keep the ingredients chilled and make the best vibrant yellow juice.  
• Garnish with herbs. Garnish this lovely drink with mint for an extra kick of fresh herbs.

Flavor variations

• Substitute water. Blend with coconut water instead of regular water. It balances mango beautifully and makes it more hydrating. You could also substitute water with milk for a lip-smacking mango milkshake.
• Add texture. Add a couple of teaspoons of soaked chia seeds to add fiber to the juice. They look adorable in the fruit juice and aid digestion. Or top it off with toasted coconut or almond shavings for some crunch.  
• Add citrus. Squeeze some lemon or orange juice to the mix for a burst of acidity.
• Make mango nectar. Mango juice has a thin consistency, whereas mango nectar is pure mango puree. To make mango nectar, blend mango flesh without adding any water. 

Storage instructions

To store: I’d highly recommend drinking mango juice immediately. But if you have leftovers, store them in an airtight jar for 2-3 days.

To freeze: If you plan to make juice for freezing, skip water from the recipe and freeze mango nectar in ice cube trays. Once solid, transfer them to freeze-safe bags and enjoy fresh mango flavor all year.

Recommended tools to make this recipe

• Blender. For the smoothest and most silky juice.
• Food processor. No blender? A food processor helps out in a pinch!
• Jug. For juice storage.

More fruity beverage recipes to try

• Strawberry smoothie
• Mixed berry smoothie
• Banana breakfast smoothie
• Chocolate Raspberry smoothie
• Keto shakes

Frequently asked questions

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Mango Juice

This delicious and hydrating mango juice is made by blending mango and water smoothly. Bursting with tropical fruity flavors, it is naturally sweet, easy to make, and comes together in minutes.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4 servings

Calories 77kcal

Author Crazy Vegan

Ingredients

• 1 1/2 cups water
• 18 ounces mango peeled

Instructions

• Scoop out the mango flesh from the mangos and roughly chop them.
• Transfer the mango and water to a food processor and blend until smooth. Adjust the water as needed.

Notes

TO STORE: I’d highly recommend drinking mango juice immediately. But if you have leftovers, store them in an airtight jar for 2-3 days.

TO FREEZE: If you plan to make juice for freezing, skip water from the recipe and freeze mango nectar in ice cube trays. Once solid, transfer them to freeze-safe bags and enjoy fresh mango flavor all year.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 214mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1380IU | Vitamin C: 46mg | Calcium: 17mg | Iron: 0.2mg

The post Mango Juice appeared first on Crazy Vegan Kitchen.

Making your own pineapple juice at home allows you to savor the pure, natural sweetness of ripe pineapples without added sugars or preservatives. This delicious recipe gives you the creative freedom to personalize the flavors, experiment with different fruits and herbs, and enjoy a refreshing, customized beverage!

Why you’ll love this recipe

• Bursting with freshness. This recipe combines the vibrant flavors of pineapple, apple, mandarin, and mint, resulting in a juice that’s bursting with the freshness of ripe, natural fruits and aromatic mint leaves.
• Nutrient-rich delight. Homemade juice is packed with essential vitamins, minerals, and antioxidants from the fruits, making it a nutritious addition to your diet.
• No artificial additives. The homemade option ensures there are no artificial additives, sugars, or preservatives, giving you a healthier and purer beverage option.
• Endless customization. Experiment with different fruit combinations, sweetness levels, and herbal infusions, ensuring each glass is a unique and personalized treat tailored to your taste.

Ingredients needed

• Pineapples. The star of the show, pineapples provide the sweet and tropical flavor base for the juice, offering natural sugars and a pleasant acidity.
• Granny Smith Apples. These tart apples add a delightful contrast to the sweetness of the pineapple.
• Mandarins. Mandarins contribute a sweet and citrusy note to the juice and provide additional vitamin C.
• Fresh Mint. Mint leaves infuse the juice with a refreshing and aromatic quality, elevating the flavor and adding a pleasant herbal twist.
• Ice Cubes (optional). Ice cubes help chill the juice quickly, making it even more refreshing when served on a hot day or as a cold beverage.

How to make pineapple juice

Step 1 – Prepare the ingredients. Wash, peel, and chop the pineapples into chunks. Wash and slice and core the Granny Smith apples. Peel and separate the mandarins into their segments. Rinse the fresh mint leaves.

Step 2 – Begin juicing. Start by feeding the pineapple chunks, apples and mandarins through your cold press juicer (or blend if using the straining option – see Step 4 below). Allow the juicer to extract all the juice from the pineapples. Collect the pineapple juice in a jug.

Step 3 – Add mint. Once you’ve juiced the fruits, you can add the fresh mint leaves to the juicer. The mint will infuse a refreshing aroma and flavor. Gently stir to ensure the mint flavor is evenly distributed.

Step 4 – Strain (optional). If you prefer a smoother texture and want to remove any remaining pulp or if you used a blender instead of a juicer, strain the juice through a mesh strainer into a clean container.

Step 5 – Chill and serve. Refrigerate the juice for about 30 minutes to allow it to chill. If you’d like your juice even colder, you can add ice cubes.

Tips to make the best recipe

• Choose ripe fruit. Opt for ripe pineapples, Granny Smith apples, and mandarins. Ripe fruits are sweeter and more flavorful. Customize the types of fruit you use to tailor to your own taste preferences.
• Chill ingredients. If possible, chill the fruits and mint leaves in the refrigerator before juicing. Cold ingredients will result in a more refreshing juice, especially if you’re serving it immediately.
• Clean your juicer thoroughly. Make sure your juicer is clean and well-maintained before starting. Leftover residue from previous juicing sessions can affect the taste and quality of your juice. Clean all parts of the juicer according to the manufacturer’s instructions.

Storage instructions

To store: Transfer any leftover pineapple juice to an airtight container and store it in the refrigerator. It’s best to consume the juice within 2-3 days. Before enjoying your stored juice, give it a gentle shake or stir to recombine any settled particles.

Recommended tools 

• Cold press juicer. A worthy investment if you’re a fan of fresh juice!
• Blender. In place of a juicer, if needed.

More refreshing beverage recipes to try

• Strawberry banana smoothie
• Green smoothie
• Mango juice
• Pink lemonade
• Ginger shots

Frequently asked questions

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Pineapple Juice

Making your own pineapple juice at home allows you to savor the pure, natural sweetness of ripe pineapples without added sugars or preservatives. This delicious recipe gives you the creative freedom to personalize the flavors, experiment with different fruits and herbs, and enjoy a refreshing, customized beverage!

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 216kcal

Author Crazy Vegan Kitchen

Ingredients

• 2 small pineapples
• 2 Granny Smith apples
• 5 small mandarins
• 1 sprig mint fresh

Instructions

• Wash, peel, and chop the pineapples into manageable chunks. Wash and slice the Granny Smith apples, making sure to remove the cores. Peel and separate the mandarins into segments. Rinse the fresh mint leaves.
• Start by feeding the pineapple chunks, apples and mandarins through your cold press juicer (or blend if using the straining option – see below). Allow the juicer to extract all the juice from the pineapples. Collect the pineapple juice in a container or jug.
• Once you've juiced the fruits, add the fresh mint leaves to the juicer. The mint will infuse a refreshing aroma and flavor into the juice. Gently stir to ensure the mint flavor is evenly distributed.
• (Optional) If you prefer a smoother texture and want to remove any remaining pulp or if you used a blender instead of a juicer, strain the juice through a mesh strainer or a nut milk bag into a clean container.
• Refrigerate the juice for about 30 minutes to allow it to chill. If you'd like your juice even colder, you can add ice cubes to your serving glasses.

Notes

TO STORE: Transfer any leftover pineapple juice to an airtight container and store it in the refrigerator. It’s best to consume the juice within 2-3 days. Before enjoying your stored juice, give it a gentle shake or stir to recombine any settled particles.

Nutrition

Calories: 216kcal | Carbohydrates: 56g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 500mg | Fiber: 7g | Sugar: 43g | Vitamin A: 646IU | Vitamin C: 164mg | Calcium: 67mg | Iron: 1mg

The post Pineapple Juice appeared first on Crazy Vegan Kitchen.

The vodka soda is a refreshing and flavorful drink that combines the crispness of soda water with the smoothness of vodka, resulting in a delightful and easy to customize cocktail. With just a few ingredients and a quick mix, this cocktail offers a simple yet satisfying way to enjoy a classic spirit.

If you’re looking for a summer spritz, you might also enjoy an alcoholic variation of my pink lemonade.

Why you’ll love this recipe

• Versatile and customizable. Vodka soda serves as a blank canvas for creativity, allowing you to customize it with your choice of flavored vodka, various soda mixers, or, as I prefer, garnishes like citrus wedges or fresh herbs.
• Low in calories and sugar. This drink is a hydrating, low-calorie and low-sugar option compared to many other cocktails, making it a healthier choice if you’re mindful of your calorie intake or trying to limit your sugar consumption.
• Easy and quick to make. With just two main ingredients—vodka and soda water—this beverage is incredibly easy to make. It requires minimal preparation and mixing, making it a convenient go-to cocktail when you want a quick and fuss-free drink.

Ingredients needed

• Vodka. The main ingredient in a vodka soda, providing the alcoholic component and adding a smooth and clean taste to the drink. If you’re feeling fancy, you could splurge on some delicious Grey Goose, but Tito’s, Smirnoff and Absolut all work just as well!
• Soda water. Also known as carbonated water or sparkling water, soda water adds effervescence and a refreshing fizz to the cocktail, balancing the strength of the vodka.
• Ice cubes. Ice cubes are essential to chill the drink and keep it cool, providing a refreshing and enjoyable sipping experience.
• Garnishes. A wedge of citrus (such as lemon or lime) or a sprig of fresh herbs (such as mint or rosemary) can be added to enhance the aroma and flavor profile of the drink. My favorite combination is a slice of blood orange and a sprig of rosemary.

How to make vodka soda

Step 1 – Pour the ingredients. Fill a glass with ice cubes. The amount of ice can vary based on your preference for a chilled drink. Pour 1.5 ounces (45 ml) of vodka into the glass. Adjust the amount of vodka based on your desired strength. Top up the glass with 4 to 6 ounces (120-180 ml) of soda water. Adjust the amount of soda water based on your preference for a stronger or lighter drink.

Step 2 – Mix and garnish. Gently stir the ingredients in the glass to mix the vodka and soda water. This helps distribute the flavors evenly. Garnish the drink with a simple citrus wedge, such as lemon or lime, or a sprig of fresh herbs like mint or basil. Squeeze the citrus wedge into the drink to release its flavors.

I prefer a simple garnish of lime, or a more complex garnish of blood orange and rosemary. Give the drink a final gentle stir and serve immediately.

Tips to make the best recipe

• Choose a high-quality vodka. Opt for a good quality vodka that you enjoy, as it plays a significant role in the overall taste of the drink. Look for smooth and clean-tasting vodkas that complement the soda water.
• Chill the ingredients beforehand. Ensure both the vodka and soda water are chilled before mixing. This helps maintain the refreshing temperature of the drink and prevents dilution from melting ice cubes.
• Use the right glassware. Serve your vodka soda in a tall glass or a highball glass to accommodate the ice, vodka, and soda water properly. The glass should have enough room for the drink to be mixed and garnished comfortably.
• Experiment with garnishes. Elevate your vodka soda creating a signature garnish from citrus wedges or herbs. These additions will enhance the aroma and taste of the drink. You can even use a muddler to deconstruct the garnish slightly at the bottom of the glass before mixing for an extra punch.

Recommended tools 

• Cocktail stirrer.
• Muddler. To crush herbs in your cocktail prior to mixing.
• SodaStream. Perfect for carbonating water (making soda water) whenever you need!

Some refreshing non-alcoholic beverage recipes to try

• Kale Smoothie
• Mango Juice
• Banana Milkshake

Frequently asked questions

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Vodka Soda

This vodka soda is a refreshing and flavorful drink that combines the crispness of soda water with the smoothness of vodka, resulting in a delightful and easy to customize cocktail. With just a few ingredients and a quick mix, this cocktail offers a simple yet satisfying way to enjoy a classic spirit.

Course Drinks

Cuisine American

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 serving

Calories 98kcal

Ingredients

• 1.5 ounces vodka 45 ml
• 6 ounces soda water 180 ml
• 1/2 cup ice

Instructions

• Fill a glass with ice cubes. The amount of ice can vary based on your preference for a chilled drink. Pour 1.5 ounces (45 ml) of vodka into the glass. Adjust the amount of vodka based on your desired strength. Top up the glass with 4 to 6 ounces (120-180 ml) of soda water. Adjust the amount of soda water based on your preference for a stronger or lighter drink.
• Gently stir the ingredients in the glass to mix the vodka and soda water. This helps distribute the flavors evenly. Garnish the drink with a simple citrus wedge, such as lemon or lime, or a sprig of fresh herbs like mint or basil. Squeeze the citrus wedge into the drink to release its flavors.
• I prefer a simple garnish of lime, or a more complex garnish of blood orange and rosemary. Give the drink a final gentle stir and serve immediately.

Nutrition

Calories: 98kcal | Sodium: 42mg | Potassium: 4mg | Calcium: 12mg | Iron: 0.02mg

The post Vodka Soda appeared first on Crazy Vegan Kitchen.

This strawberry banana smoothie is a delightful blend of sweet strawberries and creamy bananas, creating a refreshing and naturally delicious treat. With just a few simple ingredients and a quick blend, this smoothie is incredibly easy to make, full of nutrients, and perfect for a satisfying breakfast or snack.

If you’re experimenting with fruit based refreshing beverages at the moment, you should definitely also try my mango juice, tropical smoothie or banana milkshake!

Why you’ll love this recipe

• Creamy and smooth texture. The combination of strawberries and bananas creates a smooth and creamy texture, making each sip velvety and refreshing!
• Nutrient-packed. Strawberry banana smoothies are not only tasty but also packed with essential nutrients, vitamins, and antioxidants from the fruits, making them a nutritious choice.
• Quick and easy. Like a breakfast smoothie, with just a few ingredients and a blender, you can whip up a delicious strawberry banana smoothie in minutes, making it a convenient and time-saving option for a healthy snack or breakfast.

Ingredients needed

• Strawberries. Strawberries are the star ingredient, providing a sweet and tangy flavor along with essential vitamins, antioxidants, and fiber. Fresh or frozen will work.
• Bananas. Bananas add natural sweetness, a creamy texture, and potassium to the smoothie. They also help create a smooth and velvety consistency.
• Non-dairy milk. Non-dairy milk, such as almond milk or coconut milk, helps to achieve a creamy and smooth texture while keeping the smoothie vegan-friendly.
• Ice. To assist with thickening and chilling this creamy beverage, ice is a must!
• Maple syrup or another sweetener (optional). Maple syrup or another sweetener can be added if desired to enhance the sweetness of the smoothie. Adjust the amount to suit your taste preference.

How to make strawberry banana smoothies

Step 1 – Prepare the ingredients. Place the fresh or frozen strawberries, ripe banana, non-dairy milk, and maple syrup (optional) into a blender. If you are using fresh strawberries, ensure you also add ice to thicken and chill the mix.

Step 2 – Blend. Blend on high speed until the ingredients are well combined and the smoothie reaches a creamy and smooth consistency. If needed, add a few more ice cubes to make the smoothie thicker and colder as you go.

Step 3 – Taste and serve! Taste the smoothie and adjust the sweetness by adding more sweetener if desired. Pour the strawberry banana smoothie into glasses and serve immediately. If desired, you can garnish with fresh strawberry slices, a sprinkle of chia seeds or some mint.

Tips to make the best recipe

• Use ripe and flavorful fruit. Choose ripe strawberries and bananas for the best flavor. Ripe fruit is sweeter and more flavorful, enhancing the taste of the smoothie.
• Freeze the fruit. Freezing the strawberries before blending can help create a creamy and thick texture without the use of additional ice.
• Layer soft ingredients around the blades of your blender. Placing soft ingredients around the blades of the blender, before the frozen ingredients, will help ensure an efficient blending process.
• Customize the consistency. To achieve the desired thickness, add ice cubes or adjust the amount of non-dairy milk. Adding more ice cubes will make the smoothie thicker, while increasing the non-dairy milk will make it thinner.

Storage instructions

To store: Transfer the smoothie to an airtight container or a sealable jar and refrigerate for up to 24 hours to maintain its freshness and quality. Before consuming, give the smoothie a good shake or stir to remix any separation that may have occurred.

Recommended tools 

• Blender. For the smoothest and most silky smoothies.
• Food processor. No blender? A food processor helps out in a pinch!

More refreshing beverage recipes to try

• Iced Matcha Green Tea Frappé with Coconut Whip
• Delicious Green Smoothie
• Kale Smoothie
• Healthy Tie-Dye Fruit Smoothie
• Pink Lemonade
• Chocolate peanut butter smoothie

Frequently asked questions

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Strawberry Banana Smoothie

This strawberry banana smoothie is a delightful blend of sweet strawberries and creamy bananas, creating a refreshing and naturally delicious treat. With just a few simple ingredients and a quick blend, this smoothie is incredibly easy to make, full of nutrients, and perfect for a satisfying breakfast or snack.

Course Drink

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 111kcal

Ingredients

• 1 cup strawberries fresh or frozen
• 1 large banana ripe
• 1 cup almond milk unsweetened
• 1 teaspoon maple syrup optional
• 1/2 cup ice cubes optional

Instructions

• Place the strawberries, ripe banana, non-dairy milk, and optional sweetener and ice into a blender.
• Blend on high speed until the ingredients are well combined and the smoothie reaches a creamy and smooth consistency. If desired, add a few more ice cubes to make the smoothie thicker and colder.
• Taste the smoothie and adjust the sweetness by adding more sweetener if desired.
• Pour the vegan strawberry banana smoothie into glasses and serve immediately. If desired, you can garnish with fresh strawberry slices, a sprinkle of chia seeds or some mint.

Notes

TO STORE: Transfer the smoothie to an airtight container or a sealable jar and refrigerate for up to 24 hours to maintain its freshness and quality. Before consuming, give the smoothie a good shake or stir to remix any separation that may have occurred.

Nutrition

Calories: 111kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 167mg | Potassium: 361mg | Fiber: 4g | Sugar: 14g | Vitamin A: 52IU | Vitamin C: 48mg | Calcium: 171mg | Iron: 0.5mg

The post Strawberry Banana Smoothie appeared first on Crazy Vegan Kitchen.

You’ll find tropical flavors and a refreshing mix of fruit and vegetables in this delicious Green Smoothie! It’s a 5-minute breakfast or snack that’s sure to make you feel great.

Jumpstart your day with even more healthy smoothie recipes, like my Kale Smoothie, Tie-Dye Fruit Smoothie or my classic tropical smoothie.

Green smoothies often come with a bad rap. They either taste like salad or the flavors are unbalanced. Thankfully, with this delicious vegan green smoothie recipe in your back pocket, you won’t ever have to suffer through bad smoothies again!

In it, you’ll find a vibrant blend of tropical fruits and refreshing coconut water. Every sip is tart, sweet, and rejuvenating thanks to grapes, pineapple, spinach, banana, and kiwi. Fresh fruit is great or you can pop the ingredients in the freezer overnight for an extra slushy consistency.

Have fun with this grape and pineapple green smoothie. The ingredients, toppings, and flavor boosters are all a joy to play with – I’ll teach you how!

Why you’ll love this recipe

• An easy 5-minute breakfast. Just throw everything in a blender, blend, and you’re done! Sip on it for a quick breakfast or take it on the go.
• Light, vibrant, and delicious. Many green smoothie recipes are made with dairy free milk for a creamy consistency and flavor. Coconut water plays better with the tropical fruits here while making each sip feel light and vibrant.
• It’s healthy, but doesn’t taste like it. The smoothie gets its green color from the spinach, kiwi, and grapes. While this makes it look healthy (and it is… see the health benefits of the fruits and veggies in the Ingredients section), it tastes more like a fun drink you’d find in the Caribbean. 

Ingredients needed

• Coconut water – This is the clear liquid inside of a coconut. Don’t worry – you can buy bottles or cartons of coconut water at most major grocery stores. It’s a seriously refreshing beverage on its own and early stages of research have shown that it may be a great source of antioxidants, potassium, and heart and blood-healthy properties.
• Green grapes – They’ll add a tart sweetness to the smoothie and give the green color a boost.
• Pineapple – Fresh or frozen pineapple is sweet and tart. You could even add a splash of my Cold Pressed Pineapple Juice if you love the flavor.
• Green kiwi – It pairs perfectly with banana and pineapple!
• Banana – Fresh or frozen bananas can be used.
• Baby spinach – Spinach is one of the best greens for smoothies because it’s packed with plenty of health benefits, like antioxidants, stress-reducing compounds, and brain-healthy anti-inflammatories. Also, its mellow, almost sweet flavor is easy to hide behind the tropical fruits, helping you reap the nutritional benefits without making your smoothie taste like salad.
• Ice – Only use ice if you’re making the smoothie with fresh (not frozen) fruit.

How to make a green smoothie

It’s easy! Just place all of the ingredients into a high-speed blender and blend until it’s smooth and creamy (1 to 1 ½ minutes). 

Pour the creamy, vibrant drink into a glass and enjoy.

Tips and variations

• Use frozen fruit instead of ice. Blending frozen bananas, grapes, and pineapple gives the smoothie a creamy and slushy consistency rather than being icy.
• For a creamier consistency. Swap the coconut water for coconut milk or the dairy free milk of your choice, like almond milk, oat milk, or cashew milk.
• Healthy greens for smoothies. Spinach is a very healthy green that doesn’t come with a strong flavor. However, if you don’t have any at home, you can use kale, collard greens, or Swiss chard instead.
• Green protein smoothie. Add a scoop of your favorite vegan-friendly flavorless protein powder to make it extra filling.
• Change up the fruit. Mix up the ingredients as you like or add even more fruits and veggies to the recipe. Mango chunks, avocado, kale, oranges, and dates would all be healthy and delicious additions.

Toppings

Did you know you can also bulk it up with toppings? It’s one of the best ways to make a meal out of a smoothie. Once it’s poured into a glass or bowl, sprinkle these fun flavor boosters on top:

• Hemp seeds
• Fresh blueberries, raspberries, or strawberries
• Vanilla almond granola
• Chia seeds
• Diced kiwi and pineapple
• Coconut flakes
• Chai spiced vegan granola
• Chopped nuts

Can you make it ahead of time?

The texture and consistency will be best right after the ingredients are blended. But if you’re low on time, blend the smoothie a few hours ahead of time and keep it in a sealed jar in the fridge for later. Some separation may occur, but you can fix that with a good shake or by blending it quickly once again.

Frozen green smoothie cubes

Another great way to prepare your vegan breakfast smoothies ahead of time is freezing the blended mixture in ice cube trays! Here’s how it’s done:

1. Blend the smoothie as normal and pour it into an ice cube tray or silicone molds.
2. Freeze until solid.
3. Transfer the smoothie cubes to a ziploc bag. Freeze for up to 3 months.

Anytime you’re in the mood for a healthy breakfast, drop 2 or 3 cubes into a blender with a splash of coconut water or plant milk, and blend until smooth.

More refreshing and healthy drinks to try

Each of these light and colorful drinks are sure to leave you feeling refreshed, hydrated, and energized:

• Cold Pressed Rainbow Juices
• Iced Matcha Green Tea Frappe
• How to Brew Kombucha
• Flavored Fruit Water

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Green Smoothie

You’ll find tropical flavors and a refreshing mix of fruit and vegetables in this delicious Green Smoothie! It’s a 5-minute breakfast or snack that’s sure to make you feel great.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 110kcal

Ingredients

• 3/4 cup coconut water unsweetened
• 10 green grapes
• 1/3 cup fresh pineapple diced
• 1/2 medium kiwi fruit green
• 1 small banana
• 1 cup baby spinach
• 1 cup ice

Instructions

• Place everything in a blender and blend till smooth.
• Don’t over-blend your smoothie as you don’t want the banana to oxidize too much.
• Enjoy!

Nutrition

Calories: 110kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 115mg | Potassium: 612mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1491IU | Vitamin C: 42mg | Calcium: 57mg | Iron: 1mg

The post Green Smoothie appeared first on Crazy Vegan Kitchen.

Tropical smoothies are a delightful fusion of fresh, tropical fruits that deliver a burst of refreshing flavors in every sip. They are easily customisable and ready in minutes, creating a truly satisfying and enjoyable experience for your taste buds.

Why you’ll love this recipe

• Refreshing. Tropical smoothies often feature a combination of vibrant and tropical fruits such as mangoes, pineapples, bananas, coconuts, and passion fruit. For other refreshing beverages you can also try my banana milkshake, pink lemonade or mango juice!
• Healthy. They are packed with a variety of nutrient-rich fruits, providing essential vitamins, minerals, and antioxidants
• Easy to customize. Like any good smoothie, you can change up the ingredients, fruit, or liquid used to blend to suit your own needs.
• Quick. All you do is add everything into a blender and blend it up in less than a minute. 

Ingredients needed

• Mango. Frozen chunks of this wonderful tropical fruit work best in smoothies to assist with the thickening.
• Pineapple. To compliment the the mango, similarly, frozen pineapple chunks will give the smoothie that bright tropical flavor.
• Banana. A ripe, soft banana will provide some natural sweetness and also works as a binding agent.
• Coconut milk. No tropical smoothie is complete without some delightfully fresh coconut flavor.
• Orange juice. Adds a citrus component to the flavor profile while working to manage the consistency of the smoothie.
• Greek yoghurt. Will help to bolster the creaminess of the smoothie while also providing some probiotic benefits.
• Honey (optional). For anyone who enjoys a little extra natural sweetness, this is your go-to provider.
• Ice cubes (optional). To create that extra refreshing cold snap in your smoothie, add extra ice cubes.

How to make a tropical smoothie

Step 1 – Assemble ingredients. Add all the ingredients into a high speed blender. Position the softer ingredients at the base of the blender, around the blades, with the firmer ingredients at the top. This will avoid excess vibration as it starts to blend.

Step 2 – Blend. Blend ingredients until smooth and creamy.

Step 3 – Serve. Transfer to a a tall glass or smoothie tumbler and enjoy immediately.

Tips to make the best recipe

• Choose ripe and flavorful fruits. Opt for ripe, flavorful tropical fruits like mangoes, pineapples, and bananas for the best taste.
• Use a creamy base. To create a smooth and creamy texture, include a base ingredient like dairy-free yogurt, coconut milk, or almond milk.
• Balance the sweetness. Tropical fruits are naturally sweet, but you can balance the sweetness by adding a splash of citrus juice or a handful of leafy greens.
• Blend with ice. For a cool and refreshingly thick tropical smoothie, blend your ingredients with ice cubes.
• Experiment with additional flavors. Enhance the tropical experience by adding a pinch of ginger, a sprig of mint, or a hint of coconut flakes.

Storage instructions

To store: Transfer it to an airtight container and refrigerate it promptly to maintain freshness. Keep for no longer than 3 days.

To freeze: Pour the smoothie into a freezer-safe container, leaving some space at the top to allow for expansion. When ready to consume, thaw the smoothie in the refrigerator overnight.

Recommended tools 

• Blender. The best gadget to make the perfect smoothie. 
• Food processor. No blender? A food processor works just the same.

Frequently asked questions

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Tropical Smoothie

Tropical smoothies are a delightful fusion of fresh, tropical fruits that deliver a burst of refreshing flavors in every sip. They are easily customisable and ready in minutes, creating a truly satisfying and enjoyable experience for your taste buds.

Course Drinks

Cuisine American

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 3 servings

Calories 229kcal

Ingredients

• 1 cup mango frozen chunks
• 1 cup pineapple frozen chunks
• 1 large banana ripe
• 1/2 cup coconut milk
• 1/2 cup orange juice
• 1/4 cup Greek yoghurt
• 1 tbsp honey optional
• 1/2 cup ice cubes optional

Instructions

• Start by adding the Greek yogurt, ripe banana, frozen mango chunks and frozen pineapple chunks to a blender. Add the coconut milk and orange juice.
• Blend until smooth and creamy.
• Serve in a tall glass or smoothie tumbler. Enjoy immediately.

Notes

TO STORE: Transfer it to an airtight container and refrigerate it promptly to maintain freshness. Keep for no longer than 3 days.

TO FREEZE: Pour the smoothie into a freezer-safe container, leaving some space at the top to allow for expansion. When ready to consume, thaw the smoothie in the refrigerator overnight.

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 484mg | Fiber: 3g | Sugar: 28g | Vitamin A: 750IU | Vitamin C: 71mg | Calcium: 50mg | Iron: 2mg

The post Tropical Smoothie appeared first on Crazy Vegan Kitchen.

This homemade pink lemonade is a classic and refreshing summer drink. Made with citrusy orange and lemon, it gets the signature pink lemonade color from the sweet and tart strawberries.

We love to have a good time with a drink in our hands, especially in summer. Whether you’re craving a tropical smoothie, a pineapple juice or something a bit racier like a vodka soda, there’s nothing better than an ice cold beverage by your side.

What is pink lemonade?

While commercial pink lemonades get their lovely color from food colorants, you can use any pink/red fruit of your choice to convert your classic lemonade into a pink one. 

You’ll find many bizarre origin stories of the pink lemonade online. Some believe a circus worker ran out of water to make lemonade in the 1800s and used water from a tub where a performer had just washed red tights. It is more likely, however; that people started to experiment with juices as additions to common lemonade.

Why you’ll love this recipe

• Uses only five ingredients. This delicious drink requires only lemon, orange, strawberries, sugar, and water. 
• Customizable. You can play with the sweet, fresh, fruity, tart flavors all you want to make it to your liking. 
• Crowd pleaser. This drink is so versatile that you can serve it at birthday parties, bridal showers, or pool parties. 
• It is pink. Not only is it fun to sip pink drinks, but when they taste so good, even macho men won’t be able to resist them. And if you love pink beverages, you must try our favorite pink drink recipe.

Ingredients Needed

This refreshing drink calls for four simple ingredients and water. Here’s what you’ll need:

• Sugar. I have used sugarcane sugar in this recipe, but you can also use alternative sweeteners like honey or plant-based syrups. Also, you can adjust the sugar quantity to your preference.
• Lemon. We love making our lemonade with fresh lemons. Pick out yellow-skinned firm lemons for the best results. 
• Orange. We love to double down on citrus with lemon and orange. It complements the strawberry and brings out the tartness.
• Strawberries. Not only do they complement the tart flavor beautifully, but they also give pink lemonade its signature color.
• Water. For making the syrup and then for diluting the lemonade. 
• Ice. Cocktail or mocktail, no summer drink is complete without ice.

How to make the best pink lemonade

You can make this vibrant lemonade in under 30 minutes following four simple steps.

Step 1- Prep the fruits

Rinse, clean, and slice strawberries, lemon, and orange into small pieces.

Step 2- Make the syrup

To a large saucepan, add sliced fruits and sugar. Top it off with water and bring it to a boil. Stir the mixture constantly to prevent ingredients from sticking to the base. Once the sugar is dissolved, and the fruits are muddled, let the syrup cool down in the pan.

Step 3- Sieve the syrup

For a smooth concoction, strain the cooled syrup through a sieve. Using a spoon to press, extract the maximum juice from the pulp. Once you have the fine puree, let it cool completely.

Step 4- Dilute and serve

This pink lemonade is best enjoyed chilled. So, dilute one part of pink fruit syrup with three parts water or carbonated water, add ice, and serve cold. 

Tips to make the best recipe

• Adjust the sweetness to your taste. If you prefer less sweet lemonade, you can reduce the sugar in the syrup. Or you can swap out sugar for maple syrup or keto simple syrup.
• Put lemon circles. For an aesthetic look, thinly slice lemon and orange cross sections and add them to the serving glass.   
• Use sparkling water. For a little fizz, dilute the lemonade syrup in chilled sparkling water or soda instead of still water.  
• Prep in advance. You can prepare a large batch and store it in the refrigerator to have it ready to go. Also, dilute a big batch of lemonade in a glass dispenser just before a party. It’s easy to self-serve and looks really pretty.
• Turn it into a cocktail. When in a boozy mood, mix this syrup with your preferred alcohol (gin, vodka, and tequila taste great!) to turn this innocent pink drink into a fun cocktail.

Flavor variations

• Use other fruits for the pink color. You can make this pink lemonade with grapefruit, watermelon, or pink guava. Just adjust the sugar according to the sweetness of the fruit. They all result in excellent cold drinks, perfect for summer. 
• Garnish with herbs. If you love fresh herbs, garnish your drink with crushed mint or basil leaves before serving.   
• Make it savory. Add a pinch of rock or pink salt for a sweet-salty lemonade. And if you fancy a little spice, shake it up by adding a couple of drops of tabasco or a pinch of paprika.

Storage instructions

To store: Refrigerate the pink syrup concentrate in an airtight jar for one week.

To freeze: You can freeze the syrup in ice cube trays and use them later in lemonades, iced teas, or popsicles.

Recommended tools to make this recipe

• Saucepan. To make the syrup.
• Fine mesh sieve. To separate the juice from the pulp.

More wonderful drinks to enjoy

• Mango juice
• Kale smoothie
• Chai tea latte

Frequently asked questions

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Pink Lemonade

This homemade pink lemonade is a refreshing summer drink. Made with citrusy orange and lemon, it gets the signature pink color from the sweet and tart strawberries.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 12 servings

Calories 120kcal

Author Crazy Vegan

Ingredients

• 1 1/2 cups sugar
• 1 large lemon sliced
• 1 large orange sliced
• 3 3/4 cups strawberries trimmed
• 1 1/2 cups water cold

Instructions

• In a large saucepan add all ingredients and then add the cold water. Bring this to boil, stirring regularly until the sugar has dissolved and then leave to cool slightly.
• Pour the syrup mixture through a sieve. Use a spoon to press the pulp to extract all the juices. Let the syrup cool completely.
• To serve, combine one part syrup to three parts water or carbonated water. Add ice and drink immediately.

Notes

TO STORE: Refrigerate the pink syrup concentrate in an airtight jar for one week.

TO FREEZE: You can freeze the syrup in ice cube trays and use them later in lemonades, iced teas, or popsicles.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 110mg | Fiber: 2g | Sugar: 29g | Vitamin A: 42IU | Vitamin C: 39mg | Calcium: 17mg | Iron: 0.3mg

The post Pink Lemonade appeared first on Crazy Vegan Kitchen.

Learn how to make a chai tea latte from scratch! Made without dairy or refined sugar, it makes the most delicious vegan chai tea latte! 

Homemade Chai Tea Latte

Skip the expensive and sugar laden chai tea latte syrups and make your own! It tastes so much better than the syrup that lasts for ages!

I first tried a chai latte several years ago, when they were all the rage. Like most people, the sweet spices lured me in and I couldn’t help myself but order one almost every day from Starbucks. I soon noticed that the syrups were becoming readily available from grocery stores and was shocked with how long the ingredient list was. Not only that, but many contain up to three kinds of sugar in them!

This homemade chai tea latte and syrup will be your new favorite. It uses plenty of warming spices to yield the perfect chai tea latte. No dairy is needed, making it perfect for those following a vegan, gluten free and dairy free diet!

How to make a chai tea latte from scratch

For the chai tea syrup

• Black peppercorns– Whole black peppercorns, usually found in the spice aisle of the grocery store.
• Cloves– The key ingredient in a chai latte. This Asian-derived aromatic spice has a slight kick to it which gives slightly spicy notes to the drink.
• Cardamom pods– NOT ground cardamom. The pods must be used because they infuse the flavor into the syrup slowly and proportionately.
• Cinnamon sticks– Like the cardamom, cinnamon sticks are preferred over the ground-up kind.
• Anise– Star anise. A little goes a very long way so don’t go overboard with this!
• Filtered water– Clean and pure water to make the syrup.
• Loose black tea– Not teabags. If you’d like this to be a decaffeinated beverage, use decaffeinated black tea.
• Sugar– Adds sweetness. I use raw sugar, but white or brown sugar can also be used.
• Ginger– Freshly minced ginger to give it an extra kick.

To make the latte

• Milk of choice– I like using unsweetened almond milk, but any plant based milk can be used.

How do you make the chai tea syrup?

1. Roast the spices. In a small saucepan, roast the spices for 1-2 minutes, until fragrant.

2. Grind the spices. Use a coffee grinder to grind the spices until an almost powder-like consistency.

3. Infuse the spices. Add the ground spices back into the saucepan, along with the water and ginger. Bring it to a simmer and cover it for 20 minutes, stirring regularly.

4. Strain the liquid. Add the loose black tea and turn the heat off. Let the tea infuse into the liquid for 10 minutes, before straining it.

5. Add sweetness and simmer. Add the strained liquid back into the saucepan then add the sugar. Bring to a simmer for 10-15 minutes, until it has thickened.

6. Cool the syrup. Cool the syrup before transferring it to a sterilized jar or container.

7. Make a chai tea latte. Combine one part syrup to two parts milk of choice. Either enjoy cold or heat up until warm.

Tips to make the best chai tea latte syrup

• Roasting and grinding the spices are essential. This intensifies the flavor and seeps into the latte so much better than any commercial syrup out there!
• Make sure when simmering the mixture that the water never comes to a boil – you want gentle heat so that the spices don’t go bitter.
• Be sure to seep the liquid very well to ensure there are no odd spices left behind.

How to store chai tea latte syrup

You must store your syrup in sterilized glasses, to ensure there is no cross-contamination. Keep the syrup in the refrigerator and it will remain fresh for up to 2 weeks.

What to serve with your latte

• Cosmic brownies
• Tiramisu
• Macarons
• Brownies
• Chickpea blondies

Tools to make this recipe

• Coffee grinder. To grind the spices and to grind them properly!
• Saucepan. A good non-stick saucepan to ensure the water doesn’t boil and the spices don’t stick to the bottom.
• Fine strainer. To strain everything properly.
• Coffee glasses. To serve the chai tea lattes in!

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How To Make Chai Tea Latte

Learn how to make a chai tea latte from scratch- No dairy, no refined sugar, and gluten free!

Course Drinks

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 8kcal

Author Crazy Vegan

Ingredients

For the chai tea latte syrup

• 40 whole Black Peppercorns
• 10 whole Cloves
• 10 whole Cardamom Pods
• 2 Cinnamon Sticks
• 1 Star Anise
• 5 cups Filtered Water
• 5 tablespoons Loose Black Tea
• 1 1/4 cup Cane Sugar
• 1/4 cup Ginger minced

to make a chai tea latte

• 1 part Chai Syrup
• 2 parts Unsweetened Almond Milk

Instructions

To make the chai tea latte syrup

• In a large saucepan, roast black peppercorns, cloves, cardamom, cinnamon, star anise over a very low heat for 1-2 minutes or until fragrant. Remove spices from saucepan and leave them to cool.
• Once cool, grind the roasted spices in a coffee or spice grinder till a coarse powder is achieved (it doesn't need to be perfectly ground).
• In a large saucepan, combine water, ground spices and ginger. Stir well and bring to a very gentle simmer. Cover the saucepan with a lid and let the ingredients continue to simmer for another 20 minutes.
• After 20 minutes, remove the lid and add your loose black tea into the pot. Turn heat off, stir and allow the tea to sit for 10 minutes to infuse. Once infused, strain the warm liquid into another saucepan. Use a fine meshed sieve so that none of the spices filter through.
• Add sugar to strained liquid and then put on the heat and bring to a simmer. Let simmer, uncovered, for 5-10 minutes or until the syrup has thickened ever so slightly. Immediately pour into sterilized bottles to cool.

To make a chai latte

• For a warm Chai Latte, combine 1 part syrup to 2 parts almond milk and heat on the stove till warm. If drinking cold, simply pour 1 part cold syrup into 2 parts chilled almond milk. Stir and enjoy.

Notes

TO STORE: You must store your syrup in sterilized glasses, to ensure there is no cross-contamination. Keep the syrup in the refrigerator and it will remain fresh for up to 2 weeks.

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post How To Make Chai Tea Latte from Scratch appeared first on Crazy Vegan Kitchen.

This vegan eggnog is a dairy free twist on the classic holiday beverage! Ready in seconds and perfect with or without alcohol! 

Vegan Eggnog

When it comes to vegan beverages, my favorite recipes to make are a chai tea latte, iced mocha, and this vegan eggnog.

If there is one particular food I’ve always feared, it would have to be Eggnog. Every Christmas, as the supermarket fridges fill up with traditional Eggnog, I feel my stomach do a little dance of horror as I walk past. I mean, raw egg in a creamy beverage? Gross!

Luckily, you can make eggnog at home with ZERO dairy. No egg yolks, no heavy cream, none of that. Instead, a combination of plant based milk, blended cashews, and warming spices all blended together to make a silky and smooth beverage.

This dairy free eggnog is also healthier too- No refined sugar is needed either. Perfect hot or cold, you’ll be making this even in the non-festive season!

What is vegan eggnog made of?

• Non-dairy milk– Any plant based milk can be used, like unsweetened almond milk or soy milk.
• Light coconut milk– Canned light coconut milk. You can use full fat for an even richer flavor.
• Medjool dates– Adds sweetness to the beverage without needing any sugar or syrups!
• Cashews– When blended down, cashews replicate heavy cream or double cream.
• Cinnamon, nutmeg, and cloves– Warming spices that are a must for this festive drink.
• Vanilla– Either a vanilla bean pod or vanilla extract.
• Salt– Just a pinch to balance all the other ingredients.
• Bourbon– Optional, but a must if you want true blue eggnog.

How do you make dairy free eggnog?

In a high speed blender or food processor, combine all the ingredients and blend until smooth and creamy. Strain through a fine-mesh sieve and serve chilled.

Storing and heating vegan eggnog

• To store: Eggnog should be stored in the refrigerator, covered, for up to 1 week.
• To heat: Place eggnog over a small saucepan and place it over medium heat. Once it begins to simmer, remove from the heat and serve immediately.

More vegan dessert recipes to try

• Blondies
• Brownies
• Tiramisu
• Cinnamon rolls
• Chickpea blondies

Tools to make this recipe

• High speed blender– A good quality blender makes all the difference!
• Fine mesh sieve– To pick up any of the residues that may be leftover.

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Vegan Eggnog

This vegan eggnog is a dairy free twist on the classic holiday beverage! Ready in seconds and perfect with or without alcohol! 

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 235kcal

Author Crazy Vegan

Ingredients

• 3 1/2 cups Almond Milk the refrigerated variety
• 1/2 cup Light Coconut Milk
• 6 large Medjool Dates pitted
• 1 cup Cashews Raw
• 1/2 tsp Cinnamon
• 1 1/2 tsp Nutmeg
• 1/4 seed Vanilla Pod
• 1/4 tsp Ground Cloves
• 1/4 teaspoon Sea Salt
• 2 tablespoons Bourbon optional

Instructions

• In a high powered blender such as a Vitamix, combine all the above ingredients. Blend on high until your Vegan Eggnog is perfectly smooth and creamy.
• Strain through a fine meshed sieve if you fancy an extra smooth and silky beverage.
• Keep chilled, in an airtight bottle for up to 1 week.

Notes

TO STORE: Eggnog should be stored in the refrigerator, covered, for up to 1 week.

TO REHEAT: Place eggnog over a small saucepan and place it over medium heat. Once it begins to simmer, remove it from the heat and serve immediately. 

 

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Sodium: 303mg | Potassium: 312mg | Fiber: 3g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg

The post Vegan Eggnog appeared first on Crazy Vegan Kitchen.