Jasmine Smoothie Recipe

Cold-brew tea (if not already prepared)

Place 1 tablespoon of jasmine tea leaves (or one jasmine tea bag) in 2 cups cold water and refrigerate for at least 3–6 hours or overnight. Strain and measure 1 cup of the cold-brewed jasmine tea for the smoothie. Chill well before using.

If you don't have frozen banana, slice a ripe banana and freeze for at least 1–2 hours. Chop mango into chunks and freeze if fresh, or use pre-frozen mango.

Combine ingredients

In a blender add 1 cup cold-brewed jasmine tea, 1/2 cup plain Greek yogurt, 1 tablespoon honey or maple syrup, 1 teaspoon fresh lemon juice, and 1/4 teaspoon vanilla extract.

Add the fruit and texture components: 1 frozen banana, 1/2 cup frozen mango chunks, and 1/2 cup ice cubes. If the blender looks too thick or you prefer a thinner consistency, add up to 1/4 cup jasmine rice milk or almond milk.

Blend

Secure the lid and blend on high until completely smooth and creamy, about 45–60 seconds depending on blender strength. Stop and scrape down the sides once if necessary, then blend again to fully incorporate.

Taste and adjust: if you want it sweeter, add another 1/2 teaspoon to 1 teaspoon honey or maple syrup and blend briefly. If too sweet or thick, add 1–2 tablespoons more jasmine tea or milk and blend to adjust.

Pour the smoothie into a chilled glass (about 12–14 oz).

Garnish with an optional thin lemon slice on the rim, a few mint leaves, and 1–2 edible jasmine flowers placed on top.

Serve immediately with a straw.