Jasmine Smoothie Recipe

Brew and chill tea (if not already chilled)

Brew jasmine green tea strong (about 1 teaspoon leaves or 1 tea bag per cup) in 1 cup of hot water for 3–4 minutes. Remove tea bag or strain leaves, then let cool to room temperature and chill in the refrigerator until cold. Alternatively use pre-chilled jasmine green tea.

If using fresh banana, slice and freeze at least 2–3 hours beforehand so the smoothie is creamy and cold. Measure out frozen mango and chill yogurt.

Combine base ingredients

In a high-speed blender add 1 cup chilled jasmine green tea, 1/2 cup plain Greek yogurt, the frozen banana, 3 oz frozen mango chunks, 1 tablespoon honey or maple syrup, and 1 teaspoon fresh lemon juice.

Add flavor and texture

Add 1 teaspoon vanilla extract, 1 teaspoon ground chia seed if using, and 4 ice cubes to the blender.

Blend

Secure the lid and blend on high for 45–60 seconds or until smooth and creamy. Stop and scrape down the sides with a spatula once or twice to ensure everything is fully incorporated. If the smoothie is too thick, add up to 2 tablespoons more chilled jasmine tea; if too thin, add another small handful of frozen mango or another half frozen banana.

Pour the smoothie into one large glass (or two small glasses). Taste and adjust sweetness with a little more honey/maple if needed.

Garnish with an edible jasmine flower or mint sprig and a thin lemon wheel on the rim. Serve immediately.