Warming spices meet creamy textures and candy notes for a fall breakfast deal with…
Leaves appear to glow with their amber hues in early fall morning mild. A quiet symphony is shared as autumn air rushes via their crisp texture, providing a hushed rustling sound. Needless to say, one could need to linger outdoor right now of 12 months and savor the moments earlier than the hustle and bustle of the day begins. So I go for a tea infused morning meal that sends me exterior in mere minutes and away from the kitchen counter.
The Masala Chai Tea Smoothie captures the transition from summer time to fall, that click on between seasons. We maintain onto delights of hotter months with the custard-like creamy texture from the Greek yogurt and sweetness of the honey and banana, whereas the masala chai spices ship us skipping into fall. And the recipe couldn’t be less complicated. Greek yogurt, frozen bananas, honey, masala chai tea ice cubes and only a pinch of cinnamon are blended into creamy perfection in seconds. It simply requires a little bit of pre-slumber prep with the intention to get up to a deal with.
Masala chai tea is heartily steeped for a concentrated cup to make sure that their warming spice flavors are capable of shine amongst bolder tastes tucked throughout the recipe. While a standard black tea blended with cloves, cinnamon, cardamom, ginger, nutmeg and different spices is a basic masala chai selection, experiment with a wide range of chai tea blends filling tea store tins (fennel chai is a favourite, in addition to chocolate and coconut). Consider this recipe a base for experimentation. Although, attempt it in its purest kind as soon as to really feel out the flavour profile earlier than including the contents of your spice cupboard.
After the tea has cooled, the steep is frozen into glistening spiced iced gems. When the chilled tea cubes meet the creamy yogurt and banana within the blender, they lighten the feel with chai infused ice crystals. Once you’ve crammed your glass, a sprinkle of cinnamon provides a wealthy fall hue and offers a glimmer of what’s to return with the spices hidden inside. Whether with a sip, a spoon or a straw, savor this tea infused smoothie beneath a morning fall sky. Consider it the treatment for gradual-shifting mornings and the meal that lingers between seasons, all whereas being infused together with your first cup of tea.
Makes roughly 1 ½ cups
- ½ cup water
- 1 tablespoon masala chai tea
- 1 banana, peeled and frozen
- 1 cup full-fats Greek yogurt
- 2 teaspoons honey
- 1 pinch floor cinnamon (for garnish)
Heat ½ cup of water to a boil. Steep 1 tablespoon of masala chai tea within the scorching water for five minutes. Strain leaves and let the tea cool. Pour the tea into an ice dice tray and freeze till strong. Peel banana and wrap in aluminum foil or place in hermetic container and freeze (in a single day really useful).
Remove banana and ice cubes from freezer and defrost for two minutes. Break banana in half. Add Greek yogurt, honey, banana halves and masala chai tea ice cubes to the blender, and mix till easy. Pour into a big glass or two small glasses and high with a pinch of cinnamon. Serve instantly for an icier texture or let sit for a thinner spoonful or sip.
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