Smoothies

Almond Smoothie with Pineapple

Almond milk gives this smoothie a soft, nutty base, pineapple a tropical tang. A handful of blackberries turns it a dusky purple.

3.8Editors’ rating
Taste3.8
Balance3.7
Easy to make4.1
Popularity15
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: No garnish · Ice: Served up, no ice

Method

  1. Peel the pineapple, remove the core and dice it.
  2. Sort and rinse the blackberries.
  3. Put fruit, yoghurt and almond milk in the blender.
  4. Blend for about 45 seconds and serve.

Taste

Creamy and tangy with tropical pineapple, dark berry notes and a nutty almond finish.

About this smoothie

Almond milk, made from ground almonds and water, is lighter than cow's milk and has a mild nutty taste. It pairs well with sweet-tart pineapple, and blackberries add colour and a darker berry flavour. A spoon of yoghurt makes the texture creamier.

Pineapple is known to contain vitamin C, blackberries fibre. The smoothie fits breakfast or a snack after sport.

Bartender tips

  • Blend and serve right away: fresh pineapple can make dairy taste slightly bitter if it stands.
  • Frozen blackberries work well and chill the drink.

Variations

Vegan
Use soy or coconut yoghurt instead of natural yoghurt.

Frequently asked questions

Can I use canned pineapple?

Yes, choose pineapple in juice and drain it.

Why does it taste bitter after a while?

An enzyme in fresh pineapple reacts with dairy proteins; drink it soon after blending.

Is it vegan?

Not with dairy yoghurt; use a plant-based yoghurt to make it vegan.

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