Nutty Oat Milk Chai Blend

I was craving something warming but didn't want hot tea, and that's when I tossed leftover chai into the blender with a frozen banana. The smell hit me before I even poured it—cardamom and cinnamon swirling with toasted almond butter. It tasted like fall mornings condensed into a glass, creamy and spiced without being heavy.

I made this for a friend who was skeptical about smoothies that weren't just fruit and ice. She took one sip, paused, and said it tasted like a hug in a cup. Now she asks me to make it every time she visits, and I keep a jar of chai in the pantry just for her.

Ingredients

• Oat milk: Unsweetened works best so you control the sweetness, and it blends smoother than almond milk without separating.
• Chai tea bag or loose-leaf chai: Brew it strong since the other ingredients will mellow it out, and always let it cool a bit before blending.
• Almond butter: This adds richness and a subtle nuttiness that pairs perfectly with the spices, but any nut or seed butter works.
• Rolled oats: They thicken the smoothie and add a gentle chewiness that makes it feel more like breakfast.
• Frozen banana: The key to creaminess without ice cream, and freezing it ahead makes all the difference in texture.
• Maple syrup: A little goes a long way, and you can always add more after tasting.
• Cinnamon, ginger, cardamom, nutmeg: These layer the chai flavor and fill your kitchen with warmth while you blend.
• Vanilla extract: It rounds out the spices and makes everything taste a little more comforting.
• Pinch of salt: Don't skip this, it brightens every other flavor and keeps the sweetness from being flat.

Instructions

Brew the chai:

Steep your tea bag or loose-leaf chai in hot water for at least three minutes so the spices really come through. Let it cool for a minute before adding it to the blender, or it'll warm the frozen banana too fast.

Combine everything:

Toss the oat milk, cooled chai, almond butter, oats, frozen banana, maple syrup, spices, vanilla, and salt into the blender. The order doesn't matter much, but putting liquids in first helps the blades move smoothly.

Blend until smooth:

Start on low and ramp up to high, blending for about 30 seconds until you see no chunks of oat or banana. The color should be a soft tan with tiny flecks of spice.

Taste and adjust:

Dip a spoon in and see if you want more sweetness or spice. I usually add a tiny drizzle more maple syrup at this stage.

Serve and top:

Pour into two glasses and sprinkle with crushed nuts, a dusting of cinnamon, or a few oat flakes. Drink it right away while it's cold and frothy.

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One morning I poured this into a thermos and took it on a walk through the park. The steam from my breath mixed with the cold smoothie, and I could taste cinnamon and cardamom with every sip. It felt like carrying a little piece of home with me, simple and grounding.

Making It Your Own

You can swap almond butter for cashew or sunflower seed butter if you have nut allergies, and the texture stays just as creamy. I've also tried adding a scoop of vanilla protein powder when I need more fuel, and it blends in without changing the flavor much. If you want it thicker, throw in another half banana or a handful of ice, but taste as you go.

Storage and Prep Tips

I like to brew a small batch of chai concentrate and keep it in the fridge for up to three days, so I can blend smoothies on busy mornings without waiting. You can also freeze leftover smoothie in ice cube trays and re-blend them later with a splash of oat milk. It won't be quite as fluffy, but it's still delicious and saves waste.

Serving Suggestions

This smoothie is thick enough to eat with a spoon if you pour it into a bowl and top it with granola and fresh berries. I've also served it in small glasses as a dessert alternative at brunch, and people always ask for the recipe.

• Try it with a sprinkle of cacao nibs for a hint of chocolate.
• Add a tablespoon of chia seeds for extra texture and omega-3s.
• Garnish with a cinnamon stick for a pretty touch when serving guests.

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This smoothie has become my go-to when I want something nourishing that doesn't feel like I'm trying too hard. It's proof that a few good ingredients and five minutes can turn into something you'll crave all week.

Recipe FAQs

→ What spices are used in this chai blend?

The blend includes ground cinnamon, ginger, cardamom, nutmeg, and vanilla extract for a warm, balanced flavor.

→ Can almond butter be substituted?

Yes, cashew or sunflower seed butter are great allergy-friendly alternatives without sacrificing the nutty richness.

→ How can I make the drink thicker?

Add extra frozen banana or a handful of ice cubes to achieve a thicker, creamier texture.

→ Is oat milk the only milk option?

Oat milk is recommended for its creamy texture and flavor, but other plant-based milks may be used as preferred.

→ How to adjust sweetness if needed?

Maple syrup can be added or reduced according to taste to maintain natural sweetness.