Jasmine Smoothie Recipe

Steep the tea

Bring 1 cup water to just under a boil (about 200°F / 93°C). Place 2 tsp loose jasmine tea (or 2 tea bags) in a heatproof container and pour the hot water over the tea. Add 1 tsp honey to the hot water and stir to dissolve.

Steep for 3 minutes for a delicate flavor (up to 4 minutes for stronger jasmine). Avoid over-steeping to prevent bitterness.

Strain the tea leaves (or remove tea bags) and let the jasmine tea cool to room temperature, about 5–10 minutes. For faster cooling, transfer to a shallow dish or refrigerate for 5 minutes.

Combine ingredients

In a blender add 1 cup cooled jasmine tea, 1 cup milk (or almond milk), 1 cup plain Greek yogurt, 1 ripe banana (peeled and broken into chunks), 1 tbsp honey, 1/2 tsp vanilla extract and 6 ice cubes.

If you want a more pronounced floral note, add 1 tsp edible jasmine flowers or brew an additional 1/4 cup very-strong jasmine tea (cooled) and add it instead of an equal portion of the milk. Adjust sweetener to taste.

Blend

Secure the blender lid and blend on high until smooth and creamy, about 45–60 seconds. If the smoothie is too thick, add up to 2 tbsp milk at a time and pulse until you reach desired consistency.

Taste and adjust: add a little more honey (1/2 tsp increments) if you prefer sweeter, or a few more ice cubes for a thicker, colder drink; blend briefly to incorporate.

Serve

Pour the smoothie into two glasses. Garnish each with a sprinkle of edible jasmine flowers or a light dusting of finely ground jasmine tea leaves (optional). Serve immediately.