Honey Fig Walnut Cinnamon Smoothie Cooler with Whipped Cream Tips, FAQ & printable recipe

Tips for success

Chill the milk and the glasses in advance so the finished cooler stays cold from the first sip to the last. A cold blender jar also helps keep the smoothie thick and frosty, especially on a warm day.

Grate the cinnamon stick right before you blend it. Freshly grated cinnamon has a brighter aroma and a warmer flavor than old ground powder, and the shavings dissolve into the drink without leaving any gritty texture behind in the glass.

Variations

• Fig and Almond Cooler: Replace the walnuts with the same amount of blanched almonds for a lighter nut flavor. Blend them the same way with the figs, banana and cinnamon, and keep the honey drizzle and whipped cream topping as written for a delicate, softly sweet cooler.
• Dried Fig Version: Soak dried figs in warm water for twenty minutes, then drain them well before blending. This version has a deeper, more concentrated sweetness and works especially well during seasons when fresh ripe figs are hard to find.
• Maple Instead of Honey: Use pure maple syrup in place of honey, adding it gradually and tasting after each addition. Maple gives a slightly woodsy, caramel-like finish that complements the cinnamon and walnuts, and the drizzle still runs nicely down the glass.
• Extra Cinnamon Kick: Grate a little more cinnamon stick over the cream just before serving, for a warmer, fragrant top layer. The extra spice adds a pleasant aroma as you lift the glass, and it pairs well with the sweet, creamy texture of the whipped topping.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours, and stir well before serving to recombine any separation.

This smoothie is best served as soon as it is blended, while it is cold and thick. If you need to hold it, pour it into a glass jar or an airtight container, cover it and keep it in the refrigerator for up to 24 hours. Separation is normal, so stir or shake the jar well before serving.

The texture will thicken as it chills, so you may need to thin it with a splash of cold milk. Do not leave the smoothie at room temperature for more than 2 hours, and do not add the whipped cream until just before serving, because cream softens quickly on a cold drink. Keep the leftover whipped cream covered and chilled as well.

Many of the components can be prepared in advance to make assembly faster. Slice the figs and banana, then store the fruit in separate airtight containers in the refrigerator for up to one day. Keep the walnuts measured and stored in a sealed container at cool room temperature so they stay crisp. Grate the cinnamon stick up to a day ahead and keep the shavings covered in a small bowl.

Chill the milk, the glasses and the mixing bowl so everything is cold before you start. The whipped cream is best made fresh, but the heavy cream can be whipped up to a few hours in advance and kept refrigerated in a covered bowl, then re-whipped briefly before piping. Blend the smoothie only when you are ready to serve, for the freshest texture and color.

Serving ideas

Serve the smoothie in a chilled footed crystal glass so the honey streak on the inside is visible. Pour the brown cooler slowly, then drizzle a little honey down the wall of the glass.

Pipe a generous swirl of whipped cream on top just before serving, and offer a straw for the first sips. The drink works well as a dessert cooler after a meal or as a sweet afternoon refreshment with a light snack.

For a relaxed brunch or a small gathering, set out a few glasses on a tray with extra honey, a small bowl of whipped cream and a dish of grated cinnamon on the side.

Guests can add extra cream or a pinch of cinnamon to their taste. Serve the cooler immediately after blending while it is still thick and cold, and offer a spoon with each glass for the last creamy spoonfuls at the bottom.

Frequently asked questions

Recipe card

Honey Fig Walnut Cinnamon Smoothie Cooler with Whipped Cream

Prep 15 minCook 0 minTotal 15 minServes 2

Ingredients

• 4 ripe purple figs, stems removed and sliced
• 1 ripe yellow banana, sliced into rounds
• 1/3 cup shelled walnuts
• 1 cinnamon stick, grated
• honey, to taste, for drizzling
• 1 cup cold whole milk
• 1 cup ice cubes
• 1/2 cup heavy cream, whipped to soft peaks, for topping

Instructions

1. Set a wooden cutting board and a sharp chef's knife in front of you. Cut the stems off the figs, slice them into thick pieces, and slice the banana into rounds. Keep the walnuts close by, shelled and ready to add.
2. Hold the cinnamon stick firmly and rub it against the small holes of a box grater over the cutting board. Grate until you have a fine, fluffy pile of brown shavings, which will be added to the blender.
3. Add the sliced figs, banana rounds, walnuts and grated cinnamon to the jar of a countertop blender. Pour in the cold milk and add the ice cubes. Blend on high until the mixture is smooth, creamy and thick with a brown color.
4. Stop the blender and taste the smoothie. Add honey a little at a time, blending briefly after each addition, until it reaches the level of sweetness you like. Blend again until fully combined.
5. Pour the smoothie into a footed crystal glass. Drizzle honey slowly down the inside wall of the glass so it runs in a caramel-like streak through the brown smoothie.
6. Whip the cold heavy cream until it holds soft peaks. Spoon it into a piping bag fitted with a star tip, then pipe a swirl over the top of the smoothie. Serve right away as a chilled cooler.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

58 g

Fat

18 g

Fiber

6 g

Sugar

42 g

Sodium

90 mg

Automatic estimate from the ingredient list, not laboratory-verified.