Apple Cinnamon Almond Milk Smoothie
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
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.
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
- 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.
- 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.