I thought the idea for a hot cross bun smoothie was rather inventive, but a quick google search showed me 16 million results in 0.25 seconds!
So although not overly original, clearly a lot of people also thought it was a great idea.
Someone recently asked me on Instagram what a hot cross bun was. This threw me for a minute as even though we’ve eaten them every year since I can remember, I’ve never had to describe one before!
If you haven’t come across a hot cross bun yet, the best way to describe them is a spiced fruit bun dotted with raisins and peel, with a white cross usually made from a flour paste baked on top. They’re usually served warm and spread them with butter which slowly melts as you eat it.
How would this translate into a smoothie?
Well think of all the flavours of a hot cross bun….but in liquid form…and without any dairy or gluten.
Or in other words, a deliciously thick, creamy smoothie, laced with hot cross bun spice and a subtle hint of raisins.
Like a hot cross bun, this smoothie is delicious eaten any time of the day – breakfast, brunch, a mid afternoon snack or even dessert.
If you’re feeling creative you could also freeze this hot cross bun smoothie it into ice pops or gently heat it and turn it into a warm plant latte.
If you make this hot cross bun smoothie, let me know!
HOT CROSS BUN SMOOTHIE
Prep time: 5 minutes
2 cups coconut milk
1 cup ice
1 frozen banana
2 Tbsp macadamia or cashew butter
1 Tbsp raisins or currants
2 Medjool dates of 2 Tbsp pure maple or rice syrup
1 tsp cinnamon
1/2 tsp nutmeg
pinch vanilla powder or 2 tsp vanilla essence
Place all the ingredients into a high speed blender and blend on high until smooth.
Pour into a two serving glasses and drink while still chilled.
Any leftover smoothie can be stored in a sealed bottle in the fridge for up to 3 days.