This creamy breakfast smoothie is the perfect autumn morning beverage with potassium, fiber and spiced notes of nutmeg, cinnamon, and clove. Best of all, with frozen banana and no ice, this smoothie stays full of flavor until the last sip!
Autumn means that pumpkin spice will soon be popping up in everything from beverages to scones. Instead of reaching for an overly sweetened pumpkin spice coffee from your local barista, make this morning smoothie, blended with oolong lily tea and sweetened only with a ripe banana.
Best of Both Worlds
Lily oolong tea is a blend of both black or green tea and a medium level of caffeine for just the right amount of energy. The roasted notes of this tea pair perfectly with the warm pumpkin spice flavors. Oolong tea contains antioxidants for immune system support. You can also use traditional English Breakfast or Earl Grey tea in this smoothie.
Pumpkin Pie in a Glass
Pumpkin purée not only adds flavor to the smoothie but also supplies fiber to help keep you feeling full. Ripe frozen banana adds potassium, magnesium and gives the smoothie creamy thickness. Use a banana that is spotted to ensure the right amount of sweetness. Almond milk creates a dairy-free base that lets the other flavors stand out. Unsweetened coconut, hemp or cashew milk can also be used.
Pumpkin pie spice can be found in the spice section of most supermarkets and is a blend of ground cinnamon, nutmeg, clove, and ginger. These spices add rich aroma and flavor to drinks and dessert recipes. You can even customize your own pumpkin spice blend at home to have on hand for use in recipes.
- This smoothie can be made the night before and refrigerated in an airtight jar overnight for on-the-go drinking.
- Freeze banana at least 6 hours for ultimate icy texture.
- 2 1/2 cups unsweetened almond milk
- 1 medium banana frozen
- 2 sachets Pique Lily Oolong Tea
- 2 tbsp pure pumpkin purée
- 1 tsp pumpkin pie spice
Combine ingredients in a blender and blend on high until smooth. Divide between two glasses and enjoy right away.