Chai Latte Smoothie

Name: Chai Latte Smoothie
Cook time: 10 min
Yield: 4 servings
Ingredients: 480 ml water for brewing chai tea; 4 count black tea bags for brewing strong chai base; 1 g ground ginger for the chai base; 1 g ground cinnamon divided: 1 g for brewing and 1 g for garnish; 1 g ground cardamom for the chai base; 0.5 g ground cloves for the chai base; 300 g banana peeled and sliced; 240 g plain Greek yogurt cold; 240 ml milk cold, divided for blending and thinning; 30 ml honey for sweetness; 20 g tahini stirred before measuring; 1 g fine salt to sharpen the spice flavor; 5 ml vanilla extract optional; 200 g ice cubes optional, for a colder and thicker smoothie; 60 ml milk cold, divided for blending and thinning; 1 g ground cinnamon divided: 1 g for brewing and 1 g for garnish; 0.5 g ground nutmeg for garnish

This drink starts with a concentrated chai tea base, then blends it with banana, yogurt, milk, and a small amount of tahini for body. The result is a cold, pourable smoothie with clear chai spice, gentle sweetness, and a fuller, nuttier finish than a standard banana-yogurt smoothie.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

480 ml water for brewing chai tea
4 count black tea bags for brewing strong chai base
1 g ground ginger for the chai base
1 g ground cinnamon divided: 1 g for brewing and 1 g for garnish
1 g ground cardamom for the chai base
0.5 g ground cloves for the chai base
300 g banana peeled and sliced
240 g plain Greek yogurt cold
240 ml milk cold, divided for blending and thinning
30 ml honey for sweetness
20 g tahini stirred before measuring
1 g fine salt to sharpen the spice flavor
5 ml vanilla extract optional
200 g ice cubes optional, for a colder and thicker smoothie
60 ml milk cold, divided for blending and thinning
1 g ground cinnamon divided: 1 g for brewing and 1 g for garnish
0.5 g ground nutmeg for garnish

Instructions

In a small saucepan, bring 480 ml water just to a simmer. Remove from the heat, add 4 black tea bags, 1 g ground ginger, 1 g of the cinnamon, 1 g ground cardamom, and 0.5 g ground cloves, then steep for 6 minutes. The tea is dark, fragrant, and strongly spiced.
Strain the chai base into a bowl or pitcher and let it cool for 4 minutes so it is warm, not hot. The chai base is no longer steaming heavily and is safe to blend with dairy.
Add the cooled chai base, 300 g banana, 240 g Greek yogurt, 240 ml of the milk, 30 ml honey, 20 g tahini, 1 g salt, and 5 ml vanilla extract if using to a blender. Add 200 g ice if you want a thicker, colder smoothie. The blender jar is comfortably below its maximum fill line.
Blend on high for 30 to 45 seconds until completely smooth and foamy. If the smoothie is too thick, blend in the remaining 60 ml milk a little at a time until it pours easily. No banana pieces remain and the smoothie looks silky and uniform.
Pour into 4 glasses, dust the tops with the remaining 1 g cinnamon and the 0.5 g nutmeg, and serve immediately. Each glass is evenly filled and lightly spiced on top.