Ingredients:

  • 2 standard Green Tea Bags or 10 g Loose Leaves
  • 1 cup (240 ml) Boiling Water
  • 1 cup (140 g) Frozen Raspberries
  • 1 medium (approx. 100 g) Frozen Banana, sliced
  • ¼ cup (60 ml) Plain Greek Yogurt
  • 1 tsp (5 ml) Honey or Maple Syrup (optional)
  • 1 tsp (5 g) Chia Seeds (optional)
  • 3–4 Ice Cubes (optional)

Instructions:

  1. Brew the Strong Tea: Place the green tea bags or loose leaves in a mug. Pour 1 cup (240 ml) of boiling water over the tea.
  2. Steep: Allow the tea to steep for 4–5 minutes to achieve a strong, robust flavour—we don't want the delicate tea flavour lost in the fruit.
  3. Strain and Cool: Remove the tea bags or strain the leaves. Allow the liquid to cool to room temperature, then transfer to the refrigerator for at least 30 minutes until thoroughly chilled.
  4. Load the Blender (Liquids First): Pour the chilled, strong green tea (240 ml) and the Greek yogurt (60 ml) into the blender jug. Adding liquids first ensures the blades can move freely.
  5. Add Solids: Add the frozen raspberries, frozen banana slices, optional chia seeds, and the sweetener (honey/maple syrup).
  6. Blend: Secure the lid and start blending on a low setting, gradually increasing to high power. Blend for 60–90 seconds until the smoothie is completely smooth and uniform in colour.
  7. Check Consistency: If the smoothie is too thick, add a tablespoon of cold water or extra chilled tea. If it’s too thin, add 3-4 ice cubes and blend again briefly.
  8. Serve: Pour into a tall glass and serve immediately.