Name: SAT Asian Seafood & Bars Jasmine Smoothie Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cups plain Greek yogurt (full-fat or 2%); 1 cups unsweetened almond milk (or milk of choice); 1 medium frozen banana (cut into chunks); 1 tbs honey or agave syrup; 1 tsp vanilla extract; 1 cups jasmine tea (strongly brewed, cooled); 6 to taste edible jasmine blossoms (optional, for garnish); 1 tsp jasmine syrup or floral syrup (optional, if you want more jasmine sweetness); 1 cups ice cubes; 1 tsp chia seeds (optional, for thickness and fiber); 0.5 tsp lemon zest (optional, brightens jasmine)

Method

Prepare Jasmine Tea

Brew and cool

Brew 1 cup of jasmine tea using 1 heaping jasmine tea bag or 1 tablespoon loose jasmine tea and 1 cup (240 ml) of just-boiled water. Steep 3–4 minutes for a fragrant, not bitter infusion. Strain (if using loose tea) and let cool to room temperature or chill in the refrigerator for 10–15 minutes.

If you want a stronger jasmine presence, brew slightly stronger (use 25–50% more tea leaves or steep an extra minute) but avoid over-steeping to prevent bitterness.

Assemble Smoothie

Add base ingredients to blender

Into a high-speed blender add 1 cup Greek yogurt, 1 cup almond milk, the frozen banana chunks, 1 tablespoon honey (or agave), and 1 teaspoon vanilla extract.

Add jasmine and texture components

Pour in the cooled jasmine tea and, if using, 1 teaspoon jasmine syrup. Add 1 cup ice cubes and 1 teaspoon chia seeds if using. Add 1/2 teaspoon lemon zest if using for brightness.

Blend

Secure the blender lid and blend on high for 30–60 seconds until completely smooth and creamy. Stop and scrape down the sides with a spatula if necessary, then blend another 10–20 seconds. If the smoothie is too thick, add up to 2 tablespoons more almond milk or a splash of jasmine tea and blend briefly. If too thin, add a few more ice cubes or 1/4 of a frozen banana and re-blend.

Taste and adjust

Taste the smoothie and adjust sweetness or jasmine intensity: add up to 1 teaspoon more honey or 1/2–1 teaspoon jasmine syrup for floral sweetness, then blend 5–10 seconds to incorporate.

Serve

Pour the finished smoothie into two tall glasses (or one large glass). Garnish each serving with a few edible jasmine blossoms on top or a light sprinkle of lemon zest. Serve immediately with a straw.

If preparing ahead, keep chilled in the refrigerator for up to 2 hours; stir or re-blend briefly before serving for best texture.