Creamy Matcha Smoothie (Printer-friendly)

Refreshing matcha-banana blend with almond milk and maple syrup — creamy, energizing, ready in five minutes.

# What You Need:

→ Smoothie Base

01 - 2 teaspoons culinary-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 (substitute coconut yogurt for vegan version)
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 the blender jar.
02 - Incorporate any desired add-ins such as yogurt, chia seeds, or vanilla extract to boost flavor and nutritional content.
03 - Process on the highest speed setting for 45 to 60 seconds, or until the mixture reaches a uniformly smooth and creamy consistency.
04 - Taste the blended mixture and stir in additional maple syrup in small increments until the desired sweetness level is achieved.
05 - Divide the smoothie evenly between two glasses and serve immediately while cold.

# Expert Tips:

01 -
  • You get a smooth caffeine lift from matcha that feels gentler and longer lasting than coffee.
  • Frozen banana makes it thick enough to eat with a spoon if you want that smoothie bowl vibe.
  • Five minutes and a blender are all you need, which is faster than waiting in any cafe line.
02 -
  • Matcha clumps easily so if you skip blending long enough you will end up with bitter green pockets in your sip.
  • Freezing your banana is the single biggest upgrade you can make for texture, and it eliminates the need for extra ice.
03 -
  • Sift the matcha into the blender through a fine mesh strainer to prevent those stubborn green clumps from ruining your sip.
  • Double the recipe and pour the extra into an ice cube tray for a quick blend later with fresh milk.

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