Since spring seems to have, well, sprung up in the northern hemisphere—and that’s where most of y’all come from, I think—I thought I’d come up with a chillier and more refreshing recipe this month. Also, I’ve been intrigued more and more by the plant-based lifestyle—as you might have noticed from my recipe posts for several months now.
Aside from that, I’m also trying to incorporate more local produce into my recipes, so as not to have to shop for some expensive imported ingredients as well as support the local agriculture. This one in particular is my very own preference, since I’ve developed an aversion towards dairy milk—to drink, anyway—and got a soft spot for ginger. Originally, I wanted to make this recipe with lemon—but apparently that’s how you make buttermilk so no :’) On to the recipe!
Ingredients
(makes 1 mason jar)
- 2 frozen bananas
- 3/4 cup non-dairy milk
- 6 tbsp. honey
- 1 cm white ginger, sliced
- To freeze the bananas, chop them into smaller pieces—or just use your hands to pluck them—put them into a container and stick them in the freezer (a couple hours would do, but I left them there overnight)
- Put all the ingredients into a blender and turn it up on the “pulse” setting for around 2-3 minutes (or until all the ingredients have mixed well together)
- Pour the mixture into a glass/mug and enjoy while it’s chilled!
Tips: Now, here’s the thing about the recipe: my Stepmom and I would disagree about the taste. To me, there should be less ginger—maybe 1/2 cm. To my Stepmom, there should be less honey—since my milk was already rather sweet, she said maybe 2 table spoons, but if you have unsweetened non-dairy milk, maybe 4 spoons. My suggestions would be to add both these ingredients gradually while tasting the mixture as you go.
If you don’t like bananas, you can substitute with vegan ice cream, of course. I don’t fancy icy drinks, so I didn’t add ice cubes, but if you like those, please do. If you’re vegan, you can substitute the honey with fruit syrup/nectar (this was made apparent to me by a kind vegan because for a second I forgot that honey wasn’t vegan). Lass es euch schmecken!
Since spring seems to have, well, sprung up in the northern hemisphere—and that’s where most of y’all come from, I think—I thought I’d come up with a chillier and more refreshing recipe this month. Also, I’ve been intrigued more and more by the plant-based lifestyle—as you might have noticed from my recipe posts for several months now.
Aside from that, I’m also trying to incorporate more local produce into my recipes, so as not to have to shop for some expensive imported ingredients as well as support the local agriculture. This one in particular is my very own preference, since I’ve developed an aversion towards dairy milk—to drink, anyway—and got a soft spot for ginger. Originally, I wanted to make this recipe with lemon—but apparently that’s how you make buttermilk so no :’) On to the recipe!
Ingredients
(makes 1 mason jar)
- 2 frozen bananas
- 3/4 cup non-dairy milk
- 6 tbsp. honey
- 1 cm white ginger, sliced
- To freeze the bananas, chop them into smaller pieces—or just use your hands to pluck them—put them into a container and stick them in the freezer (a couple hours would do, but I left them there overnight)
- Put all the ingredients into a blender and turn it up on the “pulse” setting for around 2-3 minutes (or until all the ingredients have mixed well together)
- Pour the mixture into a glass/mug and enjoy while it’s chilled!
Tips: Now, here’s the thing about the recipe: my Stepmom and I would disagree about the taste. To me, there should be less ginger—maybe 1/2 cm. To my Stepmom, there should be less honey—since my milk was already rather sweet, she said maybe 2 table spoons, but if you have unsweetened non-dairy milk, maybe 4 spoons. My suggestions would be to add both these ingredients gradually while tasting the mixture as you go.
If you don’t like bananas, you can substitute with vegan ice cream, of course. I don’t fancy icy drinks, so I didn’t add ice cubes, but if you like those, please do. If you’re vegan, you can substitute the honey with fruit syrup/nectar (this was made apparent to me by a kind vegan because for a second I forgot that honey wasn’t vegan). Lass es euch schmecken!