*See Kitchen Notes for additional information, substitutions and links if applicable.
Place 2 Tbsp. Thai tea in a measuring cup. Add enough HOT water to measure 3/4 cup. Let steep for 3 to 5 minutes.
Add ice to the measuring cup until the liquid measures 1 cup. Stir to melt ice. Strain into another cup.
Thai Tea – Thai tea is a black tea with an assortment of herbs and spices and sometimes orange dye. The actual ingredients vary with different manufacturers. In addition to the black tea, ingredients could include star anise, orange blossom water, tamarind, and food coloring. The flavor is quite unique and one that I have become addicted to.
Apricots and mango – You can use frozen or fresh fruit; however, since the tea may be warm, it’s best to use at least one frozen fruit so that the smoothie will be cold enough without having to add ice. I use frozen apricots and fresh mangoes. I’ve also used peaches in place of the apricot for a delicious Thai Tea Peach Smoothie.
Maple syrup – You can use any sweetener you choose. I personally like maple syrup in my smoothies, but agave nectar, sugar or honey would also work. If you use honey or sugar, be sure to add it the strained, warm tea so that it will dissolve.
Almond milk – You can substitute the almond milk with soy milk or regular milk, but I wouldn’t suggest coconut milk. It overpowers the wonderful flavor of the Thai tea. If you choose to take the decadent route, you could use a couple tablespoons of sweetened condensed milk, the milk used in restaurant-style Thai iced tea drinks. If you choose this route, then eliminate the sweetener.
Blending smoothie - I put the ingredients in a large bowl and use an immersion blender. You could also use a regular blender.
Vegan option – For a vegan smoothie, omit the yogurt and increase the amount of almond milk. The smoothie will be a little thinner, but not by much.
Recipe author: MJ of MJ's Kitchen