This creamy vegan matcha smoothie is infused with earthy green tea, fresh ginger and the spicy flavors of a cup of chai tea!
My favorite. This is it. I’ve been on a summer-long smoothie kick, which I conclude today with numero uno. Don’t get me wrong, I love them all, and I want you to make them all, but if you’re like “Awww, man…it’s getting chilly out and I haven’t tried any of Alissa’s smoothies, but I’ve got to make at least one,” well then, I’m telling you which one to make. Here it is.
One of the nice things about matcha is that you can throw it into anything. When I first started seeing green tea appear in food, I wondered how that could work. Do you brew the tea really strong and infuse your food? Nope. You’ve got a convenient powder that you can scoop up and add to whatever, which I like because of green tea’s touted amazing health benefits. Smoothies are probably the easiest way to go. After a summer of slurping away, I finally get why someone would want to shove a bunch of food into something you consume with a straw.
If you’re wondering if this tastes like green tea, it doesn’t. The amount I’ve put in here is pretty small, and the vanilla-chai flavors dominate. See the pics? It’s not even green. If you’re a hardcore matcha-head, feel free to up the amount.
Vanilla Chai Matcha Smoothie
- 2 ripe frozen bananas
- 1 inch chunk fresh ginger peeled
- 1 tbsp. almond butter
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. matcha
- 1 cup unflavored almond or soy milk
- Place bananas and ginger in blender and blend until smooth, stopping to scrape down sides of pitcher as needed.
- Add remaining ingredients and blend again until smooth.