By • February 19, 2013 • 1 Comments

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Author Notes: Summers are getting hotter; it's a fact. And we need our coolers! You can layer these 2 smoothies in a glass for a pretty rainbow effect, or you can serve them separately. They are not too sweet and very clean/refreshing.LE BEC FIN

Serves 1-2

Thai tea smoothie

  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 teaspoons thai tea leaves
  • 3 tablespoons maple syrup
  • 6 ice cubes

Green Tea Smoothie

  • 3/4 cup very cold milk
  • 2 teaspoons high quality green tea powder (matcha)
  • 3 tablespoons maple syrup
  • 6 ice cubes
  1. Combine milk and cream in saucepan; heat over medium high heat til bubbles form around edge. Turn off heat, stir in the Thai tea, cover and steep 2 hours. Strain, add maple syrup and chill mixture til very cold. This should be done at least 4 hours ahead of assembly. Into blender, place cold cream mixture . Add ice cubes and puree on high til smooth. Pour into glass as bottom layer, or serve by itself.
  2. Into the blender place milk through green tea powder. Buzz to combine thoroughly. Check to make sure there are no tea lumps. Add maple syrup and buzz. Then add ice cubes as above. Pour this layer on top of the thai tea layer or serve on its own.
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about 2 years ago Kitchen Butterfly

This sounds wonderfully creamy and refreshing. I'll have to give it a go, especially the matcha smoothie