This delicious gingerbread cookie shake is inspired by everyone’s old holiday favorite; the gingerbread cookie! What makes this recipe so awesome is you don’t have to wait 24 hours for the dough to chill or have to clean the aftermath of the gingerbread cookie making tornado. You know what I’m talking about! So yes, this recipe is fast, simple, and much less messy than its cookie counterpart leaving you with more time to enjoy the holidays. You might find yourself drinking this shake for the next few weeks, but don’t worry, I won’t judge you! This shake is also made with real food ingredients, so no worries there. Drink up, my friends!
How to Make a Gingerbread Cookie Shake
- 4 cups of vanilla almond milk (homemade is best) or milk of choice
- 2-3 TB raw almond or cashew butter
- A nice pinch of Himalayan salt
- 8 gooey Medjool dates or 2 TB blackstrap molasses or raw honey (add more to taste)
- 1 large banana
- ½ tsp ground cinnamon
- 1/8 tsp of cardamom
- 1/4 tsp ground ginger root
- a small pinch of ground clove
- A small pinch of ground allspice
- ½ tsp vanilla extract
- A handful of ice cubes for frothiness (optional)
Loving Preparation – Gingerbread Cookie Shake
This is easy! Just throw all of the ingredients into a high-speed blender and blend until smooth and frothy. If you used dates, you may need to blend a few times THEN add the ice cubes before blending again to keep a nice texture.
I skipped the ice cubes this time around since I was too cold! Pour immediately into some nice serving glasses and dust with cinnamon and perhaps even a dollop of homemade whipped cream.
Feeling lazy? – Easy Gingerbread Cookie Shake
Toss some homemade (or store bought) gingerbread cookies in your blender with a banana, some ice, and enough almond milk to cover the ingredients. Blend until frothy, pour into glasses, dust with cinnamon, and serve!
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