Exact quantities, then the method.
A green smoothie with Matcha stirred through it gives you breakfast and a gentle caffeine lift in the same glass. Banana makes it sweet and thick, oat milk keeps it plant-based, and a handful of spinach vanishes into the green without tasting of much at all. Whisk the matcha into a little hot water first so it blends in smoothly rather than clumping. A good one to make when you are heading out for the day.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Matcha and Banana Green Smoothie recipe. Canonical: https://teas.co.uk/recipes/matcha/matcha-and-banana-green-smoothie/
You'll need
- 2g Loyd Matcha Japanese Green Tea Powder
- 80ml freshly drawn water cooled to 75C
- 1 ripe banana, peeled
- 200ml barista oat milk
- 50g fresh baby spinach
- 1 teaspoon of clear honey
- 1 tall 450ml glass, chilled
- 1 small bowl, 1 bamboo whisk
- 1 jug blender
Method
- Sift the matcha into a small bowl, whisk it into 80ml of water cooled to around 75C until smooth, then let it cool.
- Tip the matcha into a blender with the banana, oat milk, spinach and honey.
- Blend for about forty-five seconds, until thick and completely smooth.
- Pour into a tall glass and drink straight away, while it is cold and fresh.
- Tip: use a frozen banana for a thicker, colder smoothie with no need for ice.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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