Fall Fig and Cinnamon Smoothie Recipe in a Mason Jar
- Serves: 2
From The Inspired Home: The secret to this deliciously dairy-free smoothie is to create your own coconut milk ice cubes. The final flavor is a light, sweet blend of the best autumn flavors. An almost ice-cream-like smoothie, but made without refined sugar, and without dairy. So you can enjoy this "ice cream" dream for breakfast.
Excerpt from The Inspired Home:
As much as I adore summer, autumn gets me all sorts of excited. The chill in the air. The flipped calendar full of holidays. The final bushels of abundant produce. The comfort food. The warm wool sweaters. The cozy couches full of favorite friends, stopping by for fall gatherings.
And the fresh figs.
These pretty gems start to show up in grocery stores (and if you’re lucky enough, on trees in your backyard) in August. And stay for just a short while. So if you find them, snap them up and tote them home. You’ll find a variety of dark and light options, there are 6 common figs that tend to find their way into grocery stores. Most common in my area are Black Mission, Brown Turkey and Sierra. And while each of the varieties vary slightly in flavor, they are all nicely matched to a few basic flavor pairings, and all work nicely in this creamy fig and cinnamon smoothie recipe.
- Serves: 2
Fig and Cinnamon Smoothie
- 1 (15 oz) can coconut milk, Pour coconut milk into an ice cube tray. Freeze overnight, until firm.
- 1/2 cup(s) almond butter
- 1/3 cup(s) pure maple syrup
- 1 pint(s) ripe fresh figs
- 1 cup(s) almond milk
- 1/4 teaspoon(s) pure almond extract (optional)
- 1 tablespoon(s) vanilla
- 1/2 teaspoon(s) pumpkin pie spice
- 1/2 teaspoon(s) cinnamon
- To make the smoothie, place all ingredients in a high-speed blender. Blend on high speed until smooth. Add more almond milk, if a thinner consistency is desired.
- Serve in pint-sized mason jars. Enjoy!