Ingredients
Scale
- 2 cups almond milk, unsweetened
- 1/4 teaspoon saffron strands
- 1 ripe banana, frozen
- 1/4 cup plain Greek yogurt
- 2 tablespoons honey or maple syrup (to taste)
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon vanilla essence
- 1/4 cup ice cubes (optional)
Instructions
- Begin by warming the almond milk gently in a saucepan over low heat. Once it’s warm, add the saffron strands and let them steep for about 10 minutes.
- Transfer the saffron-infused almond milk to a blender. Add in the frozen banana, Greek yogurt, honey or maple syrup, cinnamon powder, vanilla essence, and ice cubes if desired.
- Blend all the ingredients on high until you achieve a silky-smooth consistency, which should take around 30 to 60 seconds.
- Taste the smoothie and adjust the sweetness by adding more honey or syrup if needed.
- Serve the smoothie in chilled glasses, and for an elegant touch, sprinkle a bit of cinnamon on top or garnish with a few saffron strands.
Notes
- To make it nut-free, swap almond milk for oat or coconut milk.
- For added nutrition, toss in a handful of spinach or kale without compromising the flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Smoothie
- Method: Blending
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg