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Golden Milk Smoothie

17.281-WF_Recipe Cards_Golden Milk Smoothie-128

Don’t worry, there’s absolutely no dairy in this smoothie. What’s included is: plenty of spice and everything nice, coconut milk that makes it creamy as can be and tasty toppings that brings texture. Say hi to your next favorite smoothie recipe!

Prep Time: 40 + 5 minutes.

Cooking Time: 5 minutes.

Makes: 2 servings.


2 frozen bananas

1 cup coconut milk

1 cup pumpkin/winter squash puree (canned or fresh)

1 Tbsp fresh ginger (plus more to taste)

1/2 tsp ground cinnamon

2 tsp ground turmeric 

¼ tsp ground nutmeg

¼ tsp ground clove 

¼ tsp ground cardamom

2 Tablespoons raw honey

Splash of pure vanilla extract

Dash black pepper

1 small handful of ice

Make it a bowl (toppings):

1 Tbsp desiccated coconut flakes

1 Tbsp walnut/pecan pieces

1 tsp chia seeds

Sliced banana (optional)


Slice or chop and freeze the bananas for at least 2 hours for a creamy smoothie texture.

Roast the squash or pumpkin pieces for 40 minutes at 400F until soft. Store extras in the fridge for later use. Alternatively, use premade puree. 

Add all of the ingredients to the blender in the order listed. Blend on high for at least 2 minutes or until creamy and smooth. This may take longer if your blender isn’t very strong. Scrape down the sides of the blender as needed.

Add more milk to thin out if it is too thick. Add a couple more ice cubes for a thicker texture, if desired. 

Add more spices to taste, if desired.

To make it a smoothie bowl, pour into 2 small bowls and decorate as you wish. Otherwise, pour into glasses and enjoy. Stores well in the fridge up to 2 days. 


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2 thoughts on “Golden Milk Smoothie”

  1. Thank you for this – I have been making something similar but warm, without the frozen bananas or squash, as a nighttime beverage, but now that the weather is hot this looks more appealing! I see that you have put in a chai spice blend. The traditional chai blend passed down in my family contains cinnamon, cloves, cardamom and ginger, but with black pepper instead of nutmeg. I am wondering if the back pepper version might be more helpful since it apparently pairs well with turmeric to aid in absorption. I suspect it might taste better with the nutmeg though (to suit the North American palate?)… but I do like a bit of bite. 🙂

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