This vegan and gluten free cocoa smoothie is designed to snap you right out of your morning (or mid-day) stupor. The infusion of Earl Grey tea lends a nice little caffeine boost as well as a subtle hint of bergamot.
Reader votes are in and the result is this healthy, smooth cocoa smoothie.
After publishing my Mint Tea Infused Cherry Smoothie, I sent an email around asking folks to name their favorite teas so I could make sure this last recipe resonates with you guys.
By now you’ve figured out that Earl Grey got the majority vote. You’re so clever 😉
I’m a huge fan of Earl Grey tea, too, but without your input I probably wouldn’t have chosen it. I really wasn’t sure I’d be able to top last summer’s Earl Grey Tea Infused Blueberry Smoothie.
The pressure was ON.
After one massive fail with mango and kiwi I was feeling a bit deflated. My daughter, AKA taste tester, was not at all nice about it. I can’t blame her, honestly.
But I was a little stuck. What flavors, other than shortbread, go with Earl Grey tea??? Then, I started thinking about fellow food blogger, Jane from Little SugarSnaps. Jane is one of the people who suggested Earl Grey and I happen to know she has a bit of a sweet tooth. To put it mildly.
The proof is in the Prosecco Truffle Pots, right? Or the Triple Chocolate Layer Cake, as the case may be.
So, yeah. It was a fairly natural progression from Jane to Earl Grey to Chocolate.
Then I started getting psyched. I added banana for natural sweetness plus a little maple syrup to keep it vegan AND an avocado to boost the creaminess as well as the healthy factor.
The kiwi is just a trophy wife. Purely aesthetic. I liked the way it looked with the straw.
So, I’m saying this is the last smoothie in my series but we both know I’m not done. I’ll be back with more after a little break. If you have a favorite tea tell me about it in the comments so I can get my wheels turning.
This recipe is adapted from the Chocolate Blueberry Smoothie on Greatist.
Need more than one great smoothie recipe? Try my
Lemongrass Tea Infused Smoothie {whole 30}
Mint Tea Infused Cherry Smoothie
Jasmine Tea Infused Peach Smoothie
- 3 Earl Grey tea bags
- 1/2 cup boiling water
- 1/2 cup hazelnut milk or milk of choice
- 1 frozen medium banana roughly chopped
- 1 small avocado cubed
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons maple syrup
- Place tea bags in the boiling water and let steep ten minutes.
- Discard tea bags and let tea cool completely.
- Add ingredients to blender.
- Blend until smooth.
For maximum coolness, refrigerate your milk before you put it in your smoothie.
If smoothie is too thick once blended, add more milk until you reach desired consistency.
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