A refreshing, tart tea infused raspberry smoothie to put some SPRING in your step on this first Monday morning of Spring.
If you’re looking for new and exciting tea infused smoothie recipes you’re in the right place. I’ve got no fewer than FIVE comin’ atcha this week.
I go through periods of being obsessed with smoothies. I’m currently in one of those phases.
Mostly because I recently had to face a few chilly facts:
- It’s been a very sedentary winter for me.
- Swimsuit season is coming.
- I want to look hot in our Barcelona vacation pictures. It will be July so I definitely will be hot…but I think you know what I mean.
I know, my shallow is totally showing but I can’t shake it so I just have to embrace it. Which means these extra pounds have got to go.
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To set myself up for weight loss success I’ve created some new smoothie recipes. I have to feel like I have something to look forward to or, frankly, I will cheat. It doesn’t have to be chocolate cake. It just has to have a lot of flavor. I’ve found that adding tea to my smoothies broadens their flavor profile and keeps my taste buds interested longer than an average smoothie.
If you’ve never had red rooibos tea before, it’s a caffeine free herbal tea with a very unique flavor and a myriad of health benefits. It pairs really nicely with raspberries.
So, blenders up, soldiers! Here’s a new recipe for your tea infused smoothie arsenal. And four more are on their way.
Putting your tea in your smoothie is also a great way for tea lovers to get their daily fix and keep it cool as the weather heats up.
My son says the only thing that could make this smoothie better is vanilla ice cream. Oh, to have a 13-year-old’s metabolism again. Sigh…
If you make one of these smoothies be sure to snap a pic, post it to IG or Twitter and use the hashtag #teainfusedsmoothieweekMLC so I can see it, give it some social media love and swell with pride. Nothing makes me happier than seeing my recipes in your hands.
- 2 red rooibos tea bags
- 1/3 cup boiling water
- 1 cup full fat coconut milk
- 1 cup frozen rasperries
- 1 1/2 tablespoons pure maple syrup
Place tea bags in boiling water and let steep for five minutes.
Discard tea bags and let tea cool completely.
Add all ingredients to your blender and blend until smooth.