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

Ingredients

  • 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*

Instructions

  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)

Ingredients

  • 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)

Instructions

  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.

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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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