Aug 13

Sweet + Spiced Vegan Vanilla Chai Smoothie

Vegan Vanilla Chai Smoothie

I’ve been doing a post-now-or-later dance with this recipe for the last week or so. Is it summery because it’s a cold smoothie or fall-ish because it’s spiced? The only answer I have: it’s delicious.

Here’s to tossing caution to the late summer breezes and hoping that the early fall winds catch it.

It’s turned out to be the perfect breakfast for the cool August weather we’ve been having in Chicago (no joke: I just witnessed a flock of geese flying south in a V formation); warming spices plus a cold, vanilla smoothie feels like a combination that was created for an unexpected chilly spell in summer.

Vegan Vanilla Chai Smoothie

As with most smoothie recipes, this one is easy like Sunday morning. No fussiness or complications here, just simplicity at its creamiest. Frozen bananas are blended with a hearty splash of almond milk, vanilla extract, cinnamon, ginger, cardamom, and cloves. If you’re a total chai fanatic, go on with your spicy self and double the amounts for each spice. The current ratio lends a light chai hue rather than a bold, in-your-face chai flavor.  Either way, the result is a dreamy, spicy, and sweet mixture that will have you making that obnoxious slurping sound through your straw. No judgment here; we’re all friends, and I slurp hard.

Today’s Sound Bite is a song that I’ve listened to countless times over the past few years. It’s an easygoing, feel-good song, and it just feels right for this particular recipe.

Vegan Vanilla Chai Smoothie   Vegan Vanilla Chai Smoothie

Vegan Vanilla Chai Smoothie

5.0 from 2 reviews
Sweet + Spiced Vegan Vanilla Chai Smoothie
Prep time
Total time
Recipe type: Smoothie, Breakfast, Snack
Serves: 1
  • 2 frozen bananas
  • ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  1. Add all ingredients to a high-speed blender.
  2. Blend on high until smooth and creamy (approximately 2-3 minutes).
  3. Pour into a glass and serve immediately.
As is, the recipe produces a smoothie with a light chai flavor. If you prefer an intense, spicy chai flavor, double the amount for each spice.




  1. Ashley, this looks delicious! I didn’t even know what ‘chai’ was until a few years ago, but once I figured out it was just a mix of spices I love, I understood everyone’s obsession with it. As always, I love your pictures! :-)

    • Thanks, Lauren! It’s pretty amazing what a hype the right combination of spices can cause, isn’t it? Completely worth all the excitement though! :)

  2. Vanilla chai is my favorite warm beverage (is it fall yet?) so I’m REALLY excited about this smoothie! YUM! :)

    • Mine too! I love how spicy it is, and it definitely makes me look forward to fall. I hope you enjoy the recipe, Meredith!

  3. I have been missing my chai…this fits the bill. Thank you!

    • I actually thought of you the entire time I was making and posting this recipe. You’re the #1 chai lover in my life!

  4. I’m drinking this right now and it’s so good! I doubled the spices and added some milled chia seed for protein. I will definitely be making this again!

  5. Why all the repetitive pictures of the shake? Perhaps instead of so many pretty pictures you could specify what type of cardamom (black, green, red?). This is not the only site to have tons of repetitive and non informative pictures. Is this some new trend? At least you don’t have paragraphs of personal history unrelated to the recipe that makes people read through to see if there is valuable information pertaining to the ingredients or method. I’m just looking for a simple recipe and all I find is personal blogs and excessive food photography!

    • Hi, Carolina. The type of cardamom isn’t specified because it’s truly a matter of personal preference. I use ground green cardamom, because I prefer a bright, citrusy flavor; however, black and white also work great in this smoothie. I’ve never tried red cardamom and didn’t realize it existed until reading your comment, so I can’t speak to that one.

      Also, I’m sorry to hear that you’re bothered by the number of photos in the post, as it’s never my intent to inconvenience anyone with food photos. Although I can’t speak for other bloggers, I include several photos simply because I love food photography and am drawn to visuals. I’m also prone to a bit of indecision, a quirk that undoubtedly leads to the inclusion of a few too many photos of a dish on occasion.


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