Matcha Smoothie (Print Version)
Creamy matcha and banana blended with almond milk for a quick, energizing vegan drink.
# What You'll Need:
→ Smoothie Base
01 - 2 teaspoons ceremonial-grade matcha green tea powder
02 - 1 medium ripe banana, peeled
03 - 1 cup (8 fl oz) chilled unsweetened almond milk
04 - 1 tablespoon pure maple syrup or agave nectar
05 - ½ cup ice cubes
→ Optional Add-ins
06 - ½ cup plain Greek yogurt (or coconut yogurt for dairy-free)
07 - 1 teaspoon chia seeds
08 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Add the matcha powder, banana, almond milk, maple syrup or agave nectar, and ice cubes into a high-speed blender.
02 - Toss in any desired extras such as yogurt, chia seeds, or vanilla extract to boost creaminess, texture, and flavor.
03 - Process on high speed for 45 to 60 seconds until the mixture is completely smooth and uniformly creamy with no visible lumps.
04 - Sample the smoothie and stir in additional maple syrup if a sweeter profile is desired, then blend briefly to incorporate.
05 - Divide the smoothie evenly between two glasses and enjoy right away while cold and frothy.
# Expert Advice:
01 -
- The earthy sweetness of matcha paired with banana is genuinely addictive, and you will crave it by day two.
- It takes less than five minutes from cabinet to glass, which is faster than waiting in any coffee shop line.
02 -
- Matcha clumps easily in cold liquid, so blending thoroughly is non negotiable unless you want bitter green pockets in your drink.
- Freezing your banana ahead of time is the single best upgrade you can make to this recipe, transforming the texture from good to velvety.
03 -
- Sift your matcha powder into the blender before adding liquids to prevent those stubborn clumps that refuse to blend smooth.
- Shake your almond milk well before pouring because the settled version at the bottom of the carton is noticeably creamier and sweeter.