Jasmine Smoothie Recipe

Brew and chill

Brew 1 cup of strong jasmine tea using 1 heaping teaspoon of loose jasmine tea leaves (or one jasmine tea bag) steeped in 1 cup of just-boiled water for 4 minutes. Remove leaves/bag and let the tea cool to room temperature, then chill in the refrigerator until cold (at least 15–20 minutes). Alternatively use previously brewed chilled jasmine tea.

Add the chilled jasmine tea, Greek yogurt, frozen banana pieces, frozen mango chunks, honey (or agave), and vanilla extract to a high-speed blender.

Add the lemon juice and the optional chopped mint to the blender. The lemon brightens the flavors and the mint reinforces the floral notes without overpowering them.

Secure the lid and blend on high for 45–60 seconds, or until completely smooth. If the mixture is too thin, add 2–4 ice cubes and blend in 10–15 second bursts until desired thickness is reached. If too thick, add up to 1/4 cup additional chilled jasmine tea or cold water and pulse to combine.

Taste and adjust sweetness as needed: add up to 1 additional teaspoon of honey/agave and blend briefly if you want it sweeter.

Pour the smoothie into two chilled glasses (or one large glass).

Garnish each glass with an edible jasmine flower or a mint sprig. Serve immediately with a straw.