Green Tea and Tropical Fruit Smoothie

teas.co.uk · 10 min · Serves 1

You'll need

• 2 Dragonfly Organic Pure Green Mountain pyramid bags
• 100ml freshly drawn water (used at 80C, off boil and stood 2 minutes)
• 1 frozen banana, peeled and broken into chunks
• 100g frozen mango or frozen pineapple chunks
• 100g Greek yoghurt (or coconut yoghurt for a dairy free version)
• 1 tbsp acacia honey or raw blossom honey
• 100ml chilled unsweetened almond milk or oat milk, to blend
• 1 tsp matcha powder, optional, to amplify the green tea character
• A small handful of baby spinach, optional, for colour and nutrition
• A few drops of natural vanilla extract, optional
• 3 to 4 cubed ice cubes

Method

1. Make the concentrate first. Boil the kettle, let it stand for two minutes to drop to 80C, then pour the water over the two Pure Green Mountain bags in a small jug.
2. Cover and steep for just three minutes. Blended cold, green tea shows up any bitterness, so keep the steep short.
3. Lift out the bags without pressing them, and discard. Cool the jug in the freezer for five minutes.
4. Tip the cooled concentrate into a blender with the frozen banana, the mango or pineapple, the yoghurt, the honey, the almond or oat milk and a few ice cubes.
5. Add any of the extras now if you want them: matcha for a stronger green tea hit, a handful of spinach for colour and nutrition without much flavour, or a drop of vanilla.
6. Blend on high for about a minute until completely smooth and thick, like a thick milkshake. The frozen fruit does the chilling and thickening.
7. Taste it and adjust: another spoon of honey if it needs sweetening, or a splash more milk if it is too thick to drink, then pulse again.
8. Pour into a tall chilled glass and top with sliced almonds, chia seeds or a little toasted coconut, whatever you have in.
9. Drink it straight away, within ten minutes or so, before it starts to separate.

Recipe: https://teas.co.uk/recipes/green tea/green tea and tropical fruit smoothie/