Now that it’s spring I’m really focused on getting last year’s produce out of the freezer to make room for this year’s. A couple of weeks ago I used some of the corn and a roasted bell pepper in my Braised Red Chile Chicken and Vegetables, and then finished off the roasted bell peppers in the Roasted Bell Pepper Cheese Spread. For several weeks I’ve been working on the abundance of frozen apricots from last year’s prolific crop. One of the things I’ve been making is the smoothie: apricot smoothies, apricot banana smoothies, apricot peach smoothies and my favorite – Thai Tea Apricot Mango Smoothie.
Several weeks ago I came across a simply delicious Thai Iced Tea recipe over at my friend’s blog – Wok with Ray. I immediately ran out and bought a one pound bag of Thai tea, the smallest size bag the Asian market sold. With all that tea Bobby and I have been able to mix up our afternoon tea time with Chai tea and Thai tea as well as play around with other uses for Thai tea. When developing this smoothie, I went with the orange color of Thai tea and selected apricots and mango as the fruits. What a delicious way to get your vitamins and morning caffeine all in one drink.