Winter Smoothies With Warm Spices
When the mornings turn dark and cold, an icy smoothie can be the last thing anyone wants. That doesn't mean giving up on smoothies until spring. Warming spices like cinnamon, ginger, cardamom, nutmeg and cloves change how a smoothie tastes and feels, and a few technique adjustments can make a blended breakfast that suits winter perfectly.
This guide covers which spices to use and how much, which fruits and bases pair best, how to make room-temperature or gently warm smoothies, and a few safety points worth knowing.
Why spices make smoothies feel warmer
Spices don't change a drink's temperature, but they change how we perceive it. Ginger's pungency comes from compounds called gingerols and, in dried ginger, shogaols. Cinnamon gets its characteristic aroma largely from cinnamaldehyde. These sensations, together with familiar associations from baking and holiday foods, make a cold drink feel cozier.
Winter produce also tends toward richer flavors that suit spices: apples, pears, persimmons, citrus, pumpkin, sweet potato and dates.
The core winter spice cabinet
Cinnamon. The most versatile winter spice for smoothies. Start with a quarter to half a teaspoon per serving.
Ginger. Fresh ginger gives bright heat; ground ginger is warmer and earthier. Use a thumb-sized piece of fresh ginger or a quarter teaspoon of ground ginger to start.
Cardamom. Floral and slightly citrusy, it pairs beautifully with coffee, pear, banana and yogurt. A pinch is enough.
Nutmeg. Rich and sweet. Grate a small amount fresh; a little goes a long way.
Cloves and allspice. Strong and best used in tiny pinches, often as part of a blend.
Turmeric. Earthy and slightly bitter, with a vivid color. It pairs well with mango, pineapple, orange, ginger and coconut. Start with a quarter teaspoon of ground turmeric or a small piece of fresh root.
Vanilla. Not technically a warming spice, but it rounds out and softens the others.
Pre-mixed pumpkin pie spice or chai spice blends are convenient shortcuts.
Pairings at a glance
- Apple or pear: cinnamon, nutmeg, cardamom, ginger.
- Banana: cinnamon, cardamom, nutmeg, vanilla.
- Mango or pineapple: ginger, turmeric, a little cardamom.
- Orange: ginger, cloves, cinnamon.
- Pumpkin or sweet potato: pumpkin pie spice, ginger, cinnamon, allspice.
- Coffee or cocoa: cardamom, cinnamon, a pinch of chili.
- Dates: cinnamon, cardamom, vanilla.
When in doubt, choose one main spice and one supporting spice rather than five at once.
A note on cinnamon types
Most cinnamon sold in North American supermarkets is cassia cinnamon. Cassia contains more coumarin, a naturally occurring compound that can affect the liver in large amounts, than Ceylon cinnamon (sometimes labeled "true cinnamon"). European food safety authorities have set a tolerable daily intake for coumarin, and Germany's Federal Institute for Risk Assessment has advised that people who eat cinnamon in large amounts regularly may want to choose Ceylon cinnamon.
Normal culinary amounts, like a sprinkle in a smoothie, are generally not a concern. If you use a lot of cinnamon daily, Ceylon cinnamon is a sensible choice.
Turmeric and black pepper
Curcumin, the most studied compound in turmeric, is poorly absorbed on its own. A small study published in 1998 in the journal *Planta Medica* found that taking it with piperine, a compound in black pepper, markedly increased curcumin levels in the blood. Adding a pinch of black pepper to turmeric smoothies is a common culinary practice for this reason, and it also adds a subtle warmth. Fat from yogurt, milk, coconut or nut butter is often included too.
Concentrated turmeric supplements are a different matter from culinary turmeric and can interact with some medications. If you take supplements or prescription medicines, ask a pharmacist or doctor.
Making smoothies less cold
Use fresh fruit instead of frozen. Fresh bananas, pears and apples give a smoothie with a creamy texture that isn't ice-cold.
Skip the ice. Use room-temperature or slightly warm milk instead of ice cubes.
Add cooked ingredients. Leftover baked sweet potato, roasted pumpkin, or cooked oats blend into silky, room-temperature smoothies.
Make a gently warm smoothie. Warm your milk on the stove until steaming but not boiling, then blend with room-temperature ingredients. Be careful: hot liquids expand in a closed blender and can force the lid open. Many blender manufacturers advise against blending very hot liquids or recommend venting the lid and covering it with a towel. Check your blender's manual, use warm rather than boiling liquid, and start on the lowest speed.
Five winter smoothie recipes
Apple pie. 1 chopped apple, 2 tablespoons rolled oats, half a teaspoon cinnamon, a pinch of nutmeg, 1 tablespoon almond butter, 1 cup milk. Blend until very smooth.
Gingerbread. 1 banana, 1 tablespoon molasses, a quarter teaspoon each of ground ginger and cinnamon, a pinch of cloves, half a cup of plain yogurt, 3/4 cup milk.
Spiced pear and cardamom. 1 ripe pear, half a banana, a pinch of cardamom, a few drops of vanilla, half a cup yogurt, half a cup milk.
Golden mango. 1 cup mango (fresh or thawed), a quarter teaspoon turmeric, a small piece of fresh ginger, a pinch of black pepper, juice of half an orange, half a cup coconut milk beverage, half a cup water.
Pumpkin chai. Half a cup canned pumpkin puree, 1 banana, half a teaspoon chai spice blend, 1 tablespoon maple syrup (optional), 1 cup warm milk. Blend gently, venting the lid.
Balancing spice flavors
If a smoothie tastes flat, add a squeeze of citrus or a small pinch of salt. If it tastes harsh or bitter, add more banana, a date or yogurt to soften it. If the spice is too strong, increase the volume with more fruit and liquid rather than trying to mask it. Ground spices taste stronger after sitting, so if you prepare smoothies ahead, use a little less.
Storing spices
Ground spices lose aroma over time. Store them in airtight containers away from heat and light, and buy smaller quantities more often. Whole spices like cinnamon sticks, nutmeg and cardamom pods keep their flavor longer; grind or grate as needed.
Keep exploring
For more seasonal combinations, browse our recipe collection. Spiced packs work well as overnight smoothie packs, and if you're cooking for children, see our guide to smoothies for picky eaters.
*This article is general culinary information, not medical advice. If you take medications or supplements, check with a pharmacist or doctor before using concentrated spice products.*
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