This dairy-free gingerbread smoothie is made with chai tea and extra warming spices, making it a perfect nutritious snack option during the holidays and colder months.
Add the chai tea to the boiling water and steep for 6-8 minutes, making a strong, concentrated chai tea brew.
While the tea is steeping, mix the chia seeds with some warm water and set aside for 1-3 minutes, allowing the chia seeds to soak and become gelatinous.
Throw all remaining ingredients into a blender, adding chia seeds when ready. When the tea is done steeping, add ice cubes to the brew to chill and dilute it before adding to the blender.*
*I did this step to avoid heating up the smoothie too much with just the hot, concentrated chai tea - you can skip this step if you prefer a stronger chai flavour, and don't mind your smoothie being a bit warmer.
Blend on high for 1-2 minutes, ensuring everything is incorporated and smooth. Add more ice to reach your desired thickness.
Serve immediately and relish the flavours of the holidays.