Ingredients:

  • 1 cup Unsweetened almond milk (or milk of choice)
  • 1 teaspoon High-quality ceremonial or latte-grade matcha powder
  • 1 teaspoon Honey, maple syrup, or agave nectar (to taste)
  • 2 tablespoons Plain Greek Yogurt (full-fat recommended)
  • 1 medium Ripe banana, sliced and frozen
  • Small handful Fresh baby spinach (optional)
  • 4-5 cubes Ice cubes (optional)

Instructions:

  1. Prepare the Base (Dissolving the Matcha): Pour the almond milk (or milk of choice) into the blender jug. Scoop the matcha powder and the chosen sweetener (honey/maple syrup) into the liquid base. Pulse 2-3 times, or blend on low speed for 10 seconds. This crucial step ensures the matcha powder dissolves completely, preventing a gritty texture. If using, toss the handful of baby spinach into the liquid mixture.
  2. Introduce Frozen Ingredients and Blend: Add the sliced frozen banana and the Greek yogurt to the blender jug. If you desire a very thick, icy consistency, add 4–5 ice cubes now. Secure the lid tightly. Start blending on a low speed, then immediately increase to high speed.
  3. Serve and Enjoy: Blend continuously until the texture is completely smooth, thick, and uniformly emerald green (approx. 45–60 seconds). Pour the finished green tea smoothie into a tall glass and serve immediately for the best texture and temperature.