Holiday Market Protein Smoothie

Last December, I blended this smoothie on a whim after grabbing too many cranberries at the farmers market. The kitchen smelled like cinnamon and cold mornings, and I loved how the tart berries cut through the creamy sweetness. I drank it standing by the sink, still in my coat, and felt oddly festive. It became my winter ritual before the day really started.

I made this for my sister after her morning run one Saturday, and she kept asking what made it taste so good. I told her it was the nutmeg, but really it was the frozen cranberries, they kept everything cold and thick without watering it down. She finished both servings before I could claim the second one. Now she texts me every time she buys cranberries.

Ingredients

• Apple: Use a sweeter variety like Fuji or Gala, the tartness of cranberries needs something to lean on, and leaving the peel on adds fiber and color.
• Frozen cranberries: They keep the smoothie icy and thick without diluting the flavor, fresh ones work but youll need more ice to get the same texture.
• Banana: A ripe banana with brown spots makes this naturally sweet and creamy, underripe ones turn it starchy and flat.
• Cinnamon and nutmeg: These spices make it smell like a holiday kitchen, but go easy on the nutmeg or itll taste medicinal.
• Protein powder: Vanilla blends in smoothly, unflavored disappears completely, chocolate feels too heavy for the fruit.
• Almond milk: Unsweetened keeps the sugar in check, but oat milk makes it richer if you want that.
• Greek yogurt: This is what makes it thick enough to eat with a spoon if you want, plant-based yogurt works but picks a creamy brand.
• Maple syrup or honey: Taste before you add this, sometimes the banana and apple are sweet enough on their own.
• Chia seeds: They thicken the smoothie as it sits and add a subtle crunch, but theyll also stick in your teeth if you mind that.
• Ice cubes: Use just enough to chill it without turning it into a slushy you cant drink through a straw.

Instructions

Load the blender:

Toss the apple, cranberries, banana, cinnamon, nutmeg, protein powder, almond milk, Greek yogurt, and maple syrup into the blender in that order. Liquid on the bottom helps everything spin without jamming.

Blend until smooth:

Start on low and work up to high, blending for about 30 seconds until no chunks remain and the color turns soft pink. If your blender struggles, stop and shake it or add a splash more milk.

Add chia and ice:

Drop in the chia seeds and ice cubes, then pulse a few times before blending on high until frothy and thick. This keeps the seeds from clumping at the bottom.

Taste and adjust:

Stick a spoon in and taste it, if its too tart add a drizzle more syrup, if its too thick add milk. Trust your instincts here.

Serve immediately:

Pour it into two glasses and drink it right away while its cold and the texture is perfect. It separates if it sits, so give it a quick stir if you wait.

Save

One morning I made this and forgot to add the protein powder until after I poured it. I dumped it back in the blender, re-blended it, and it was fine, but I felt ridiculous. Now I line up all the ingredients on the counter first like a cooking show. It actually helps.

Make It Your Own

If you want it vegan, swap the Greek yogurt for coconut or almond yogurt and use plant-based protein powder, the texture stays thick and creamy. A handful of spinach or kale disappears into the pink color and you wont taste it at all. For extra richness, add a tablespoon of almond butter or cashew butter, it makes the smoothie more filling and adds healthy fats.

Serving Suggestions

I usually drink this straight from the glass, but it looks nice topped with a sprinkle of granola or a few pomegranate seeds if youre serving it to someone. It pairs well with a slice of whole grain toast with peanut butter or avocado for a balanced breakfast. Sometimes I pour leftovers into popsicle molds and freeze them for a post-workout snack.

Storage and Prep Tips

This smoothie is best fresh, but if you need to make it ahead, blend everything except the ice and chia seeds, then store it in the fridge for up to 8 hours. Give it a shake and add the ice and chia right before drinking so the texture stays right. You can also freeze individual portions in mason jars, leave an inch of space at the top, then thaw overnight in the fridge and blend again with a splash of milk.

• Chop the apple the night before and store it in the fridge to save time in the morning.
• Keep frozen cranberries in the freezer year round, they work in smoothies even when theyre not in season.
• Measure out your protein powder and spices into a small container so you can just dump it all in at once.

Save

This smoothie showed me that holiday flavors dont have to live in cookies and pies. It feels festive and cozy but leaves you energized, not sluggish, and thats a rare thing in December.

Recipe FAQs

→ Can I use plant-based protein powders in this smoothie?

Yes, plant-based protein powders work well and keep the smoothie suitable for vegan diets.

→ What sweeteners can I use besides maple syrup?

Honey is a great alternative, or you can skip sweeteners for a naturally fruity taste.

→ How can I make the smoothie creamier?

Adding Greek yogurt or plant-based yogurt contributes to a smoother, richer texture.

→ Is it possible to add greens to this smoothie?

Yes, a handful of spinach blends in well without overpowering the flavors.

→ What are good toppings to add crunch?

Sprinkles of granola or pomegranate seeds provide a pleasant texture contrast.

→ How should I adjust the smoothie for nut or dairy allergies?

Use oat or soy milk instead of almond milk, and substitute dairy yogurt and protein powder with plant-based options.