Apple Cinnamon Almond Milk Smoothie

Recipe and photo by Tami Ganeles Weiser Yield:  2 servings
Prep Time:  10 minutes Cook Time:  0 minutes

Apple Cinnamon Almond Milk Smoothie

Among Persian (now Iranian) Jews, a Yom Kippur break fast often starts with a refreshing chilled drink made with cinnamon, almonds, and rose water. This is my smoothie rendition, which I have found is a gentle and different entrée to eating after a long fast.


1 lemon

3 large apples  

2 cups sweetened vanilla almond milk  

3 tablespoons almond butter

1 teaspoon ground cinnamon, or more to taste

3 tablespoon confectioners’ sugar, or more to taste

⅛ teaspoon rose water 

About 1 cup ice cubes


  1. Zest the lemon and set the zest aside. Cut the lemon in half and squeeze the juice into a large glass bowl. Peel, core and cut the apples into rough ½-inch pieces and place in the bowl with the lemon juice, turning them gently to coat.
  2. Pour the almond milk, almond butter, cinnamon, sugar, and rose water into a blender, cover, and blend until combined. Add the apples, ice and the lemon juice, cover and blend until smooth, fluffy and cold. Serve immediately.

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