I’ve decided to dedicate the month of September to getting some of the yummy posts I’ve made on the daily nosh into recipe form over here in the kitchen. And I think I shall kick off with a smoothie that I’ve become addicted to!
I have to admit, I cannot take credit for coming up with the flavor profile for this smoothie. I stumbled upon it at a local juice bar, and I decided to give it a go at home. Mine comes out a bit more cherry, and every bit as cheery as the original, only now I can have it any time I want it. Well, so long as I keep those cheery cherries in my freezer.
Cherry chai smoothie
Makes about 12 ounces
Vegan alternative listed below
1 cup frozen cherries (not packed, just a loose measurement)
3/4 cup chai tea with rose water (see below)
1/2 cup frozen peaches
1/2 cup yogurt
A couple of generous pinches cinnamon
Place all ingredients in a blender and blend until smooth. Enjoy!
Chai tea with rose water
Makes about 5 cups
4 chai tea bags (I used Good Earth decaf chai)
6 cups water
1 inch piece ginger, cut into slices
1/2 tablespoon rose water, more or less to taste (my current rose water is very mild)
Boil water. Add tea bags and ginger. Steep tea bags for 5 minutes and remove. Let cool, strain out ginger pieces. Add rose water. Chill.
Note: You can freeze the extra chai for later use. I poured about 1/4 cup into each hole of a muffin tin to freeze. This morning I made a vegan version with lite coconut milk, and I didn’t bother to defrost the tea. The smoothie turned out just perfect!
Vegan & dairy free alternatives: Replace the yogurt with either almond milk or coconut milk. I prefer coconut milk.