Ingredients
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⅔ cup refrigerated unsweetened carrot juice (such as Bolthouse Farms)
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¼ cup whole-milk plain strained (Greek-style) yogurt
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¼ cup plus 2 tablespoons unsweetened coconut milk, well-shaken and stirred, divided
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1 ripe medium banana, sliced and frozen (about 1 cup)
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1 cup ice cubes
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2 tablespoons chopped walnuts, toasted
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2 tablespoons raisins
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1½ teaspoons pure maple syrup
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1 teaspoon grated fresh ginger
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅛ teaspoon salt
Directions
- In the order listed, add ⅔ cup carrot juice, ¼ cup yogurt, ¼ cup coconut milk, 1 sliced frozen banana, 1 cup ice, 2 tablespoons walnuts, 2 tablespoons raisins, 1½ teaspoons maple syrup, 1 teaspoon ginger, 1 teaspoon vanilla, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon salt to a blender. Process until smooth, thick and creamy, about 30 seconds. Divide between 2 glasses; drizzle evenly with the remaining 2 tablespoons coconut milk.
