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
  • 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
  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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