Equipment Needed
- A high-speed blender
- A measuring cup
- A tall glass or jar
- A reusable straw (optional, but it makes the experience more fun!)
Step-by-Step Instructions
I start by grabbing my blender—the one that lives permanently on my counter because I use it so much. I pour in the cup of almond milk first. I learned the hard way that adding the liquid first helps everything blend smoothly and prevents those frustrating chunks at the bottom. Then, I gently drop in the frozen blueberries and strawberries. The sound they make hitting the glass is so satisfying, like a little frosty waterfall.
Next, I peel that crucial frozen banana half, break it into chunks with my hands, and let it tumble in. I follow it with the tablespoon of chia seeds. If I’m adding protein powder, this is when I sprinkle it in. A quick tip: if you’re using protein powder, add an extra two tablespoons of almond milk to keep things blending easily. I put the lid on securely—a lesson learned after a very purple kitchen incident!
Now for the fun part. I start the blender on low for about 10 seconds to break up the big frozen pieces. I can hear it whirring and churning, struggling just a bit. Then, I ramp it up to high and let it run for a full 30-45 seconds. I watch through the lid as the vortex forms, pulling everything into a smooth, velvety, deep purple oblivion. It should sound creamy, not crunchy. If it’s struggling to move, I’ll stop, use the tamper if my blender has one, or add just a splash more milk.
When the sound changes to a steady, high-pitched hum and I can see no more berry flecks, I know it’s done. I pour it immediately into my glass. The texture is perfection—thick enough to need a straw but still gloriously drinkable. The color is so vibrant it almost doesn’t look real. I sometimes sprinkle a few fresh blueberries on top, just for a pretty moment before I dive in.(See the next page below to continue…)