I am on a green tea kick this week. In addition to my usual cold brew coffee in the morning, I’ve been sipping plenty of iced matcha lattes in the afternoon as a refresher. (My apartment has been getting really warm and stuffy this past week, even with the windows wide open.) Yesterday, I decided to deviate from the routine and make a green tea smoothie instead.
Or rather, a coconut green tea smoothie. I’ve started keeping a steady supply of coconut water in the fridge in addition to almond milk for blended drinks, and it’s great on days when I’m in the mood for a lighter-than-usual smoothie.
I love using matcha powder in both drinks and desserts. It has a deep earthy flavor (with just a tiny hint of grassiness) that goes well in anything lightly sweetened, such as shortbread cookies and pound cake. And of course, smoothies. I usually go to Japanese markets in the East Village such as Sunrise Mart for matcha powder, but you can also find it online at places like Matcha Source, Amazon, or Kalustyan’s. A tiny bag goes a long way.
Now working indoors on warm sunny afternoons are much more bearable.
- 2 teaspoons matcha powder
- 3 tablespoons hot water
- ¾ cup coconut water
- ¼ cup Greek yogurt
- 1 ripe frozen banana
- 2 tablespoons agave nectar
- 2 tablespoons unsweetened shredded coconut
- In a small dish, stir together the matcha powder and hot water until the matcha powder is dissolved.
- In a blender, combine the dissolved matcha with the coconut water, Greek yogurt, banana, agave nectar, and coconut. Blend until smooth and transfer to a large glass.