This banana-avocado chai shake is thick, creamy, and gently spiced, with natural sweetness from ripe banana and agave.
Avocado adds body without overpowering the fruit, while chai spice brings warm notes of cinnamon, ginger, cardamom, and clove.
Prep: 5 min · Total: 5 min
Cuisine: International · Course: Beverage
Banana-Avocado Chai Shake Recipe Card
Ingredients
Instructions
- Add the ice cubes, banana, avocado, agave nectar, and chai spice mix to a blender.
- Pour in the plant milk last. Blend on high until completely smooth and creamy, stopping to scrape down the sides if needed.
- Pour into a glass and serve immediately.
Tips for a Creamy Chai Shake
- Use a ripe, spotted banana for the smoothest texture and best natural sweetness.
- Add the plant milk last so the blender blades can catch the solid ingredients easily.
- Start with less milk for a spoonable shake, then add more to reach your preferred consistency.
- Drink immediately because avocado gradually darkens after blending.
Easy Substitutions
Maple syrup or honey can replace the agave. Any unsweetened plant milk works, and a pinch each of cinnamon, ginger, cardamom, and cloves can stand in for prepared chai spice.
Make It Ahead
For the best color and texture, blend just before serving. You can portion the banana and avocado into a freezer container the night before, then blend them with the remaining ingredients in the morning.
Frequently Asked Questions
Does the shake taste strongly of avocado?
No. A half avocado mainly contributes creaminess; the banana and chai spices remain the dominant flavors.
Can I use frozen banana?
Yes. Frozen banana makes the shake thicker and colder, so you may reduce the ice slightly.
What is chai spice mix?
It is a warm blend commonly made with cinnamon, ginger, cardamom, cloves, and sometimes black pepper or nutmeg.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.