Fig & Honey Smoothie

Fresh or frozen figs, yogurt & honey with a little cinnamon — the farm fig, in a glass

2.5 L · 5 min

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~2½ cups ripe figs, stemmed (about 20, fresh or frozen)
3 cups plain or vanilla yogurt (Greek for thicker)
2 cups 2% or almond milk — more to thin
3 ripe bananas, frozen
2–3 Tbsp honey, to taste
1 tsp cinnamon · pinch salt · optional: ¼ cup oats or nut butter
1–2 cups ice to fill & thicken

What you need

~2½ cups ripe figs, stemmed (about 20, fresh or frozen)

3 cups plain or vanilla yogurt (Greek for thicker)

2 cups 2% or almond milk — more to thin

3 ripe bananas, frozen

2–3 Tbsp honey, to taste

1 tsp cinnamon · pinch salt · optional: ¼ cup oats or nut butter

1–2 cups ice to fill & thicken

Blend smooth. Everything in; blend until the fig seeds are just flecks. Thin with milk, thicken with ice or the frozen banana.
Taste. Figs vary a lot — add honey only if they weren't dead-ripe, and a pinch of salt to make the fig pop.

Steps — tap one to keep your place

1. Blend smooth. Everything in; blend until the fig seeds are just flecks. Thin with milk, thicken with ice or the frozen banana.

2. Taste. Figs vary a lot — add honey only if they weren't dead-ripe, and a pinch of salt to make the fig pop.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.