Maple Syrup

Two Tea Summer Smoothie

February 19, 2013
Author Notes

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. —LE BEC 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

  • Serves 1 to 2
Ingredients
  • For the Thai tea smoothie:
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoons Thai tea leaves
  • 3 tablespoons maple syrup
  • 6 ice cubes
  • For the green tea smoothie:
  • 3/4 cup very cold milk
  • 2 teaspoons high-quality green tea powder (matcha)
  • 3 tablespoons maple syrup
  • 6 ice cubes
In This Recipe
Directions
  1. 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.
  2. 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.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.