Coffee shop-style chocolate chai smoothie

Processed with VSCOcamIt took me a really long time to get into any kind of specialty coffees, teas, lattés, etc. I wasn’t allowed to drink coffee until I was old enough to drive (“what else do you need to be that awake for?”) and by the time I was old enough, it didn’t seem appealing to me. I’d only ever have coffee when I had a sore throat. As for tea, I did fall in love with it in university, but I never really liked milky tea lattés.

Once in awhile they were a nice treat for me — I do love a good London Fog. Once in awhile. But my favourite became the Starbucks Chocolate Chai latté a couple years ago. Unfortunately, a) it wasn’t that popular and no one bought it, and b) turns out, the chocolate chai concentrate is made with honey.

Boo, right?

Well, I think I cracked the code with this totally nommin’ chocolate chai smoothie. This is definitely more of a “treat” smoothie than a totally nutritious smoothie, but I did toss some hemp seeds in there for thickness and nutritional value.

And who says smoothies can’t be fun?

The thing about this smoothie is that it’s definitely a make-ahead affair. Making the tea concentrate cubes will make about 2-3 smoothies worth in a standard ice cube tray, so the good news is you’re prepped for a whole bunch of smoothies. Or you could blend them into some sort of iced latté. Or something.

Chocolate chai smoothie, makes one


  • 1 cup unsweetened almond milk or other non-dairy milk
  • 1 frozen banana
  • 1 tbsp avocado
  • 1 tbsp brown rice syrup or blackstrap molasses
  • 1 tbsp ripe avocado (optional — helps add thickness)
  • 1 tbsp cocoa powder
  • 1 tbsp hemp hearts or chia seeds
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • A dash of ground cloves
  • 4 tea concentrate cubes*


  1. Make the tea concentrate cubes ahead of time
  2. Blend all the ingredients together in a high-speed blender

*Tea concentrate cubes (makes 12 cubes, enough for 3 smoothies)


  • 2 1/2 cups water
  • 6-8 bags of black tea (I used a cheap English breakfast tea. Make sure all ingredients are vegan friendly as some fancy black teas from places like David’s Tea contain milk ingredients)


  1. Add the water into a medium-sized pan and submerge the tea bags
  2. Bring to a boil on high heat
  3. Once the water is boiling, reduce heat and let sit for 4-6 minutes
  4. Pour the tea into an ice cube tray

This was a huge success and I’m really excited to try applying it to other smoothies. Perhaps a green tea and spinach smoothie is due! Anyway, happy Family Day! I’ll be celebrating with my Lucy (the cat!) and my climbing family.


About breerodymantha

Proud Canadian. Long arms. Tiny head. Big dreams. CBC. Longboards. Bicycles. Upper Jarvis. Ballet. Acrobatics. Top-roping. Stemming. Smearing. Lip balm. Early mornings. Double-layered socks. Tea time.
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