Maple and Vanilla Pear Smoothie Recipe
This maple and vanilla pear smoothie is my idea of absolute heaven — creamy and fresh with the beautiful flavours of maple syrup, vanilla and cinnamon. YUM!!
The best part is that you can enjoy this smoothie hot or cold, depending entirely on what you feel like at the time.
Here’s what you’ll need to make two serves of this delicious smoothie:
One cup of your favourite milk — whatever type of milk you prefer will work beautifully. I used plain cows milk, but soy, almond, rice or coconut would work well too. You’ll also need one cup of vanilla yoghurt, some ground cinnamon, maple syrup and a couple of pears.
If your pears are very ripe and soft, just core and quarter them and pop them in the blender or food processor. But if they are hard like mine were, I recommend you peel, core and quarter them and steam the pears in the microwave or on the stove top until softened. We want nice soft fruit so we don’t end up with a lumpy smoothie!
On the other hand, if you have the type of blender that pulverises the ever-loving life out of anything and everything, you may be able to get away with using harder fruit without softening it first.
Once you have blitzed your pears in the blender or food processor, add the rest of the ingredients and blend until smooth and creamy.
If you’d like your smoothie warm, gently heat it in a microwave or on the stovetop for a minute or so. Otherwise, serve immediately!
This beautiful smoothie will keep in the fridge for up to 24 hours in a sealed, airtight container. Or you could pour it into our funky watermelon printed 140ml pouches to take with you to work or school. Easy peasy!
1 cup of milk
1 cup vanilla yoghurt
2 soft pears, cored and sliced
1/4 teaspoon ground cinnamon
2 tablespoons maple syrup
- If pears are slightly on the harder side, peel and steam for a few minutes to soften. Place pears into the bowl of a food processor or blender and blitz until pureed.
- Add the rest of the ingredients and blend until smooth and creamy. Serve immediately or store in an airtight container in the fridge for up to 24 hours.