Summers are getting hotter—it's a fact. And we need our coolers! You can layer these two smoothies in a glass for a pretty rainbow effect, or you can serve them separately. They are very clean and refreshing and not too sweet. —LeBec Fin
Test Kitchen Notes
I liked the two summer smoothies, particularly the matcha version, and I think they would be even better on their own. It's a fun and easy preparation—definitely one for the repertoire. —mitschlag
high-quality green tea powder (matcha)
In This Recipe
For the Thai tea smoothie, combine the milk and cream in saucepan; heat over medium-high heat until bubbles form around edge. Turn off heat, stir in the Thai tea, cover, and steep 2 hours. Strain, add maple syrup, and chill mixture until very cold. This should be done at least 4 hours ahead of assembly. Into blender, place cold cream mixture. Add ice cubes and purée on high until smooth. Pour into glass as bottom layer, or serve by itself.
For the green tea smoothie, place the milk and green tea powder in a blender. Buzz to combine thoroughly and check to make sure there are no tea lumps. Add maple syrup and buzz. Then add ice cubes as above, puréeing on high until smooth. Pour this layer on top of the Thai tea layer or serve on its own.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.