Often when I am feeling lazy I just make a quick smoothie for breakfast but it gets rather repetitive after awhile so this week I mixed it up with some Middle Eastern-inspired flavours – rosewater, ginger and cinnamon. And yum! So glad I did.
Feel free to use whatever frozen berries and yoghurt flavours you have, peach would be delicious in here too.
To make this smoothie vegan just use coconut yoghurt and a non-dairy milk like coconut or almond.
Spiced rosewater raspberry smoothie
175g tub vanilla yoghurt
3/4 cup frozen raspberries
1/3 cup regular or coconut milk
2 teaspoons rosewater (rosewater can vary greatly in strength from brand to brand, if you have a super strong one, start with 1 teaspoon)
1 teaspoon honey or agave syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Blend all the ingredients together until smooth.