The title should be “how to eat a gingerbread shake all day, every day”.

It’s basically the story of my life for the past week. I ate them for breakfast. I ate them for lunch.

Ate? Drank?

Anyhoo.

You guyysss. This shake.  This shake is like popping those crunchy little gingerbread men in your mouth – one after another.  Except it’s cold.  And sweet.  And spicy.  And basically everything you would ever want in a shake.  Especially a gingerbread one.

It took me foreverrrr to actually get this recipe right.  It either didn’t taste like a gingerbread cookie.  Or it didn’t have that oomph I was looking for. (The reason I ate about 10 of these in a week), butttt I got it!

So, on the fourth day of Christmas, I’m bringing to you: a gingerbread protein shake.

The frozen banana gives this shake its creaminess, the molasses creates a warmth that only molasses can do in a frozen drink, and the spices add that bite that is reminiscent of the beloved cookie.  The addition of protein powder means you’ve basically eaten cookies for breakfast and don’t have to feel bad about it.

I say that’s a win.

Gingerbread Protein Shake

serves 1

• 1 c of cashew milk (or milk of preference)
• 1 scoop of vanilla protein powder*
• 1 frozen banana
• 1-2 tbsp. unsulphured blackstrap molasses
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/2 tsp xanthan gum, optional

Place all ingredients in a blender and blend on high until creamy.

*I use Designer Whey, although any vanilla protein powder can be used.  Taste may differ slightly depending on ingredients in other protein powders.