Have your tea and eat it too with this Earl Grey infused blueberry smoothie.
Operation Reverse the Amsterdamage is in full effect. But I’m not even suffering because I’ve rediscovered the wonder of smoothies. Thick. Creamy. Fruity. Mmmmmm. This particular smoothie has become my go-to breakfast, especially in this heat.
I’m usually an egg and tomato girl but this tea infused blueberry smoothie is every bit as satisfying and cool. The beauty of that can’t be overestimated. Added bonus: it boasts a caffeine boost.
We start by adding two Earl Grey tea bags and some chia seeds to one cup of milk and letting that soak in the fridge. I’ve soaked it for one hour, overnight, and almost two days. As you’ve probably guessed I got the most flavor from the one that soaked for two days but, in reality, most people (who aren’t testing a recipe for their blog) don’t have that kind of time or forethought.
[clickToTweet tweet=”Creamy blueberry smoothie recipe infused with Earl Grey tea. ” quote=”The world deserves to know about this smoothie, doncha think?” theme=”style1″]
After the soak, it’s time to add the fruit. In this case, frozen blueberries and dragon fruit. I first bought dragon fruit on a whim because I was intrigued by its magenta skin and whacky scales. I had no idea how to cut it, nonetheless eat it. But I like to paint myself into a culinary corner sometimes. Because I WILLNOTWASTEFOOD I know if I buy it, I will figure out how to use it.
This is a really good way to use it, guys. Dragon fruit has a very mild flavor so you don’t really taste it in here but you feel it. Its texture is perfect for smoothies, blending easily and adding body.
Then you add some yogurt and maple syrup, blend, and dive in.
While this smoothie can certainly be sipped through a straw, it’s not my preferred method of intake. It’s thick enough to support some toppings so I load it up with pecans or walnuts, shredded coconut, or even banana slices and eat mine with a spoon.
- 2 Earl Grey tea bags or tea of choice.
- 1 tablespoon chia seeds
- 1 cup milk I use whole.
- 1 cup frozen blueberries
- 1/2 dragon fruit peeled
- 1 cup greek yogurt I use 0%.
- 1 tablespoon maple syrup
- Add tea bags and chia seeds to the milk.
- Refrigerate overnight or at least one hour.
- Add to blender with the rest of the ingredients.
- Blend until combined and serve.
Serve with toppings of choice.
Store in airtight container in the refrigerator.
I’ve linked this post up to FoodieFriDIY at A Dish of Daily Life.