Creamy Chai-Spiced Banana Smoothie

Quick Recipe Version (TL;DR)

• Yield: 2 tall shakes (about 16 fl oz each)
• Prep Time: 10 minutes (plus 2 hours to freeze bananas, optional)
• Cook Time: 0 minutes
• Total Time: 10 minutes (not including freezing time)

Quick Ingredients

• 2 very ripe bananas, sliced (preferably frozen)
• 1 1/2 cups cold milk (whole dairy or unsweetened oat/almond)
• 1/2 cup plain or vanilla yogurt
• 2 tablespoons honey or maple syrup
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• Pinch ground cloves
• Pinch ground black pepper
• Pinch ground nutmeg
• Small pinch fine salt
• 3–6 ice cubes (only if bananas are not frozen)
• Ground cinnamon or chai spice, and banana slices, for garnish (optional)

Do This

• 1. Add bananas, milk, yogurt, honey/maple, all spices, and salt to a blender.
• 2. If your bananas are not frozen, add 3–6 ice cubes for chill and thickness.
• 3. Blend on low to break up the bananas, then on high for 30–45 seconds until completely smooth and creamy.
• 4. Taste and adjust: add more honey/maple for sweetness or a pinch more cinnamon for a stronger chai flavor.
• 5. If too thick, blend in 2–4 tablespoons additional milk; if too thin, add a few more banana slices or ice cubes.
• 6. Pour into 2 chilled glasses, dust lightly with cinnamon or chai spice, garnish with banana slices, and serve immediately.

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Why You’ll Love This Recipe

• Comforting chai spice and creamy banana come together in a cozy, café-worthy shake you can make at home.
• Uses simple pantry spices instead of specialty mixes, so you can tweak the chai flavor exactly to your taste.
• Frozen bananas create an ice cream–like texture without needing actual ice cream.
• Easy to customize: dairy or non-dairy milk, more or less sweet, extra thick or sippable.

Grocery List

• Produce: Ripe bananas (2–3, depending on size)
• Dairy: Milk (whole or 2% recommended) and plain or vanilla yogurt
• Pantry: Honey or maple syrup, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, ground black pepper, fine salt, rolled oats (optional), vanilla extract (optional)

Full Ingredients

For the Creamy Chai-Banana Shake

• 2 very ripe bananas, peeled, sliced, and preferably frozen (about 1 1/2 to 2 cups sliced)
• 1 1/2 cups cold milk (whole dairy for extra creaminess, or unsweetened oat/almond milk)
• 1/2 cup plain or vanilla yogurt (Greek or regular)
• 2 tablespoons honey or pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1 small pinch ground cloves (about 1/16 teaspoon)
• 1 small pinch freshly ground black pepper (about 1/16 teaspoon; optional but very chai-like)
• 1 small pinch ground nutmeg (about 1/16 teaspoon)
• 1 small pinch fine sea salt or table salt
• 3–6 ice cubes, only if using unfrozen bananas or if you prefer a thicker, frostier shake

Optional Body Boosters (to make it extra hearty)

• 2 tablespoons rolled oats (for extra creaminess and fiber)
• 1/2 teaspoon pure vanilla extract (for a dessert-like aroma)

Optional Toppings & Garnish

• Ground cinnamon or a chai spice blend, for dusting
• Banana slices or banana coins, for the rim of the glass
• Whipped cream (dairy or coconut), for a more dessert-like shake
• Drizzle of honey or maple syrup

Step-by-Step Instructions

Step 1: Prep the bananas

If you have time, start this recipe by freezing the bananas for the best thick, creamy texture. Peel the bananas, slice them into 1–2 cm rounds, spread on a plate or small tray in a single layer, and freeze for at least 2 hours or until firm. This prevents clumping and makes blending easier. If you are in a hurry, you can use room-temperature bananas and rely on ice cubes for chill and body; just know the texture will be a little less ice cream–like but still delicious.

Step 2: Measure the chai spices

In a small bowl or directly into the blender jug, measure the ground cinnamon, ginger, cardamom, cloves, black pepper, nutmeg, and a small pinch of salt. This blend mimics the warm, aromatic flavors of masala chai. The pepper and cloves add that characteristic chai “edge,” so keep them pinch-sized; you can always add more after tasting. Having the spices measured before blending helps them distribute evenly throughout your shake.

Step 3: Load the blender

Add the sliced bananas (frozen if possible) to the blender first, so they are closest to the blades. Pour in the cold milk and yogurt. Add the honey or maple syrup, then the pre-measured chai spices and salt. If you would like a heartier, more breakfast-like shake, add the rolled oats and vanilla extract now. If your bananas are not frozen, add 3–6 ice cubes to help chill and thicken the shake. Put the lid on securely and make sure the vent is closed so nothing splashes out.

Step 4: Blend until perfectly smooth

Start blending on low speed for about 10–15 seconds to break up the bananas and any ice cubes. Gradually increase to high speed and blend for 30–45 seconds, or until the mixture looks completely smooth and creamy, with no visible banana chunks or specks of oats. If your blender struggles, stop once or twice to scrape down the sides with a spatula, then continue blending. The finished shake should pour thickly but smoothly, a bit like a melted milkshake.

Step 5: Taste and fine-tune the flavor

Turn off the blender and give the shake a careful taste. If you prefer it sweeter, blend in an extra teaspoon or two of honey or maple syrup. Craving a stronger chai profile? Add another pinch of cinnamon or a tiny extra pinch of cardamom and black pepper. If the shake is thicker than you like, blend in 2–4 tablespoons more milk. If it is thinner than you hoped, add a few extra frozen banana slices or an ice cube and blend again until smooth.

Step 6: Garnish and serve

For the most satisfying experience, serve the chai-banana shake immediately while it is cold and frothy. Pour into 2 tall chilled glasses. Dust the surface lightly with ground cinnamon or a chai spice blend. If you like, add a few banana slices along the rim or floating on top, and finish with a small drizzle of honey or maple syrup. For an indulgent dessert version, top with a swirl of whipped cream before sprinkling on the spices. Serve with a thick straw or a long spoon so you can enjoy every creamy sip.

Pro Tips

• Use very ripe bananas with plenty of brown spots; they are much sweeter and give a deeper banana flavor, allowing you to use less added sweetener.
• Freeze bananas in advance in small portions in freezer bags so you can make this shake on demand without waiting for them to freeze.
• If using a less powerful blender, slice bananas thinner and let them sit in the milk for 3–5 minutes before blending to soften slightly.
• For a thicker, spoonable shake, reduce the milk to 1 1/4 cups and use fully frozen bananas plus a handful of ice.
• Make a kid-friendly version by dialing back the black pepper and cloves for a softer, more cinnamon-forward flavor.

Variations

• Protein-packed breakfast shake: Add 1 scoop vanilla or unflavored protein powder and 2 tablespoons rolled oats; you may need an extra 1/4 cup milk to keep it blendable.
• Mocha-chai banana shake: Replace 1/4 cup of the milk with 1/4 cup strong chilled coffee or espresso, and add 1 teaspoon unsweetened cocoa powder.
• Dairy-free and vegan: Use unsweetened almond, oat, or coconut milk, a non-dairy yogurt, and maple syrup or agave instead of honey.

Storage & Make-Ahead

This chai-banana shake is best enjoyed fresh, right after blending, when it is at its creamiest and most aromatic. If you need to make it ahead, blend as directed and store it in an airtight jar or bottle in the refrigerator for up to 24 hours. Shake or stir well before serving, as some separation is natural. The texture will be a little thinner after sitting. For longer prep-ahead, freeze peeled, sliced bananas and pre-mix your chai spices in a small jar; then, when you are ready, you only need to measure liquids and sweetener and blend everything together in minutes.

Nutrition (per serving)

Approximate values for 1 of 2 servings, made with whole milk, plain yogurt, honey, and without oats or toppings: about 330–360 calories; 8–10 g fat; 55–65 g carbohydrates; 30–38 g sugars (mostly from fruit and honey); 3–4 g fiber; 10–12 g protein; 120–160 mg sodium. Using non-dairy milk, adding oats, or adjusting sweetener will change these numbers, but this gives a solid estimate for planning.