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Earl Grey Tea Infused Cocoa Smoothie
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
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.
Course: Breakfast
Cuisine: American
Servings: 2 smoothies
Calories: 232 kcal
Author: Christine | Mid-Life Croissant
  • 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
  1. Place tea bags in the boiling water and let steep ten minutes.
  2. Discard tea bags and let tea cool completely.
  3. Add ingredients to blender.
  4. Blend until smooth.
Recipe Notes

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.