By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Baby it’s cold outside! Get out the warm wool sweaters, favorite fleece lined boots and the blender. Blender? Yes, I said blender because we are making smoothies. Believe it or not winter is one of the most popular times of the year for smoothie making because it fits right in with those healthy new year resolutions. Smoothies are the easy way to pack more nutrition into your diet.
Now let’s talk about wild blueberries.
Wild blueberries are little purple powerhouses of nutrition. Grown in barrens across Maine and Canada wild blueberries are quite different from those that are planted or cultivated. Wild blueberries have grown naturally under harsh conditions for 10,000 years, so they have adapted with more than 2x the antioxidants and fiber of cultivated blueberries. Frozen at harvest to lock in the goodness studies show that they may help prevent the onset of cancer, heart disease, alzheimer’s and diabetes. With a well balanced sweet-tart flavor just about everything pairs well with these super fruits in a smoothie.
Webster’s dictionary defines a smoothie as “a creamy beverage made of fruit blended with juice, milk, or yogurt.” Much to my delight it doesn’t seem like I am breaking any smoothie rules by going warm instead of cold because did you hear me earlier? It’s freezing outside here in Pennsylvania and I can use all the antioxidants I can get to boost my immune system. Fighting off a cold or the flu? I have a smoothie for you!
Infused with green tea, pomegranate and warm revitalizing cleansing spices this deliciously wild blueberry smoothie will certainly cure your winter blues.
[recipe title=”Warm & Wild Blueberry Smoothie Latte” servings=”2″ difficulty=”easy”]
1 cup frozen wild blueberries
1 ½ tablespoons real maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup water
2 green tea with pomegranate tea bags
1/2 cup milk (or almond milk)
Place blueberries and 1 tablespoon of maple syrup in blender. In small bowl, combine cinnamon, ginger, cardamom, nutmeg and allspice; stir to blend spices. In small saucepan, bring water to a boil. Remove from heat. Add tea bags and ¼ teaspoon of spice mixture; stir and let steep for 4 minutes. Meanwhile, heat milk with remaining ½ tablespoon of maple syrup and 1/8 teaspoon of spice mixture just to a simmer, stirring to combine. Stir and strain hot tea mixture into blender with blueberries. Add ¼ cup of the hot milk mixture; blend well. Re-warm mixture in pan on stove to desired temperature. Froth the remaining milk mixture with an immersion blender or tool specially designed for frothing milk. Divide the hot tea mixture among two mugs and top with frothy milk. Sprinkle with additional blueberries and spice mixture, if desired. Serve warm. [/recipe]