Green Tea Smoothie
The month of May is ending soon and while I enjoy every bit of this late spring season, I can’t deny that hot humid summer days are just around the corner. To prepare for the hot season, I’m planning a list of cold beverages to fight the hotness of summer. And one of the best cold beverages here in Japan is the green tea smoothie.
I love fruit shakes and smoothies but green tea gives a different twist. I’m not really a fan of super sweet shakes so the bitterness of green tea is a good accent to tone down any sweet desserts and drinks. It might taste a bit grassy to people who are not used to drinking green tea but with the perfect accompaniment of other ingredients like sugar and milk, I’m pretty sure they will love it sooner.
The vibrant emerald-green color of this drink makes a beautiful table presentation for Instagram users and food photographers. To preserve the green tea color, avoid excess exposure to heat. To know more about Japan’s green tea, I have written a previous blog post about it which you can find on the link below.
Related article: https://www.tanboblog.org/all-about-japanese-green-tea/
Green tea smoothie is easy to prepare with basic ingredients in your kitchen. Be sure to prepare matcha powder which can be bought at Asian supermarkets. If it’s not available in your country, you can order it online.
50 grams sugar
2 teaspoons matcha (unsweetened green tea powder)
300 grams ice cubes (about 14 cubes)
- Bring the sugar and water just to a boil in a small saucepan. Remove from heat.
- Whisk together 1 tablespoon of the sugar syrup with the matcha in a small bowl until dissolved. Return the mixture to the saucepan. Stir in the milk.
- In a blender, combine the milk-tea mixture with ice. Pulse until blended and frothy. Serve in your favorite glass immediately.
This recipe makes two 500ml servings.
Green tea smoothie goes well with cakes, cookies, and bread.