Ingredients
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- 2 ripe nectarines, pitted and chopped (about 2 cups)
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- 1 cup almond milk (or other milk of choice)
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- ½ cup plain Greek yogurt (or coconut/soy yogurt for dairy-free version)
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- 8–10 fresh mint leaves (plus more for garnish)
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- 1 tablespoon honey or maple syrup (optional, to taste)
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- ½ cup ice cubes (optional, for a frostier texture)
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- ½ teaspoon vanilla extract (optional, for extra flavor depth)
Instructions
Wash the nectarines thoroughly. Cut them in half, remove the pits, and chop into medium-sized chunks.
Pro Tip: You can leave the skin on for added fiber and nutrients, especially if you’re using a high-speed blender. If you prefer a smoother texture, peel them first.
Add the chopped nectarines, almond milk, and Greek yogurt to your blender.
Pro Tip: Always pour the liquid in first—it helps your blender blades move more easily and results in a smoother blend.
Blend on high speed for 30–45 seconds until the mixture is creamy and the fruit is fully pureed.
Toss in the fresh mint leaves, honey or maple syrup (if using), and the vanilla extract.
Blend again for 15–20 seconds, or until the mint is finely chopped and well incorporated.
Common Mistake: Using too much mint can overpower the smoothie and make it taste like toothpaste. Stick to 8–10 leaves for a balanced flavor.
For a colder smoothie, add ice cubes and blend again for 10–15 seconds. If your smoothie turns out too thick, add a splash more almond milk and blend briefly to adjust.
Optional: If you're making this in advance, refrigerate the smoothie for 10 minutes for a more chilled experience.
Pour the smoothie into two glasses or mason jars. Garnish each with a fresh mint sprig, a slice of nectarine, or even a sprinkle of chia seeds for texture.
Pro Tip: Chill the glasses in the refrigerator for 10 minutes before pouring for an extra-refreshing presentation.