Matcha Smoothie with Banana (Printable Version)

Vibrant matcha and banana blended with almond milk and maple for a creamy, energizing vegan green drink.

# What You Need:

01 - 2 teaspoons ceremonial-grade matcha green tea powder

02 - 1 medium ripe banana, peeled

03 - 1 cup (8 fl oz) unsweetened almond milk, chilled

04 - 1 tablespoon pure maple syrup or agave nectar

05 - ½ cup ice cubes

06 - ½ cup coconut yogurt (vegan) or Greek yogurt

07 - 1 teaspoon chia seeds

08 - 1 teaspoon pure vanilla extract

01 - Add the matcha powder, banana, almond milk, maple syrup, and ice cubes to a blender carafe.

02 - Incorporate any desired add-ins such as coconut yogurt, chia seeds, or vanilla extract to boost flavor and nutritional value.

03 - Secure the lid and blend on high speed for 45 to 60 seconds until the mixture is completely smooth and creamy with no visible matcha clumps.

04 - Sample the smoothie and add additional maple syrup in small increments if a sweeter profile is desired, then pulse briefly to incorporate.

05 - Divide the smoothie evenly between two glasses and serve right away while cold and fresh.

01 -

This smoothie delivers real energy without the jittery crash of coffee, thanks to matchas slow releasing caffeine.
It tastes indulgent enough to pass as a milkshake but takes literally five minutes and zero cooking skill.

02 -

Matcha clumps stubbornly in cold liquid, so always blend rather than stir by hand or you will get bitter green dots floating in your drink.
Freezing your banana beforehand transforms the entire texture from thin to milkshake thick, and I learned this trick after months of watery disappointment.

03 -

Sift your matcha powder through a fine mesh strainer before adding it to the blender to prevent any gritty surprises in your final sip.
A pinch of salt sounds wrong but actually brightens the matcha flavor and balances the sweetness in a way that makes people ask what your secret is.