Flavor-packed and bold—this smoothie hits with intense, layered taste.
If you follow me on Instagram or Snapchat, you might have noticed I’m on a smoothie kick—even though it’s still cold outside. I usually avoid icy drinks in winter (who wants to freeze while it’s seven degrees out?), but lately I’ve been experimenting and loving the results.
My inspiration comes from Eddie, who has been making green smoothies every morning for months. He sticks to fruit, spinach (never kale), milk, juice or coconut water and a lot of ice. I prefer something a bit more decadent or unexpected. Variety keeps the boredom monster away, and I’m always changing things up. A recent favorite I posted was a coffee-coconut smoothie that I’ve made every single day since I first tried it.
I wasn’t really a chai person until creating chai snickerdoodles and chai cupcakes last year. After that I started experimenting with chai in drinks and desserts, and now I’m adding chai spice to everything. It’s become one of those flavors I reach for with reckless abandon, and I’m not mad about it.
This smoothie tastes indulgent but is packed with protein without using commercial protein powder. I learned early on that I don’t need powdered mixes to get a filling, nourishing drink—ingredients like Greek yogurt, hemp hearts and nut butter give real, wholesome fuel for busy days chasing after Max.
I start the recipe with a homemade chai spice blend (I usually omit black pepper) and add half of it into the smoothie, saving a little to sprinkle on top. The chai gives warmth and complexity that pairs beautifully with dark cherries and cocoa.
Also: metallic gold paper straws make everything feel a little more festive. They might not survive a long drink, but they brighten mornings and make the ritual of sipping a smoothie that much more fun.
Dark Chocolate Cherry Chai Protein Smoothie
Yield:
2 servings
10 mins
Ingredients
- 2 cups frozen pitted dark cherries
- 1 cup plain Greek yogurt (2% preferred)
- 1/2 cup milk (cashew milk works great)
- 1/2 cup ice
- 3 tablespoons hemp hearts
- 2 tablespoons almond butter
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 teaspoons vanilla extract
- half of the chai spice mixture (see below)
- pinch salt
- Toppings: extra hemp heart sprinkles, frozen cherries, chocolate curls (optional)
Chai spice
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
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Add all ingredients to a blender and blend until smooth. Taste and add more chai spice if you want a stronger warm spice note. For extra sweetness, blend in a pitted date or two; many frozen cherries are sweet enough on their own.
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Pour into glasses and top with hemp heart sprinkles, an extra cherry or two, a light dusting of chai spice and optional chocolate curls.
Did you make this recipe?
Tag @howsweeteats on Instagram and use #howsweeteats if you try it. I love seeing your photos—thank you!
Cherry peekaboo is adorable.