Liann Shannon, tea blogger at Tea Nomad, shares a delicious vegan-friendly recipe! See full article here.
By Liann Shannon | May 14, 2018 | Tea Nomad |
I love smoothies but between all my dietary restrictions, it's sometimes hard to find what I'm looking for in smoothie shops. Vegan, low citrus (acid reflux), caffeine-free, protein heavy, mildly sweet, but still original and tasty? I decided to make a recipe of my own for those days I want to simplify my breakfast routine and curtail the mildly frustrating experience of picking something off a menu and making substitutions until their original drink isn't even recognizable.
This recipe works with pretty universal ingredients. Besides the cacao tea, I was able to round up everything in one trip within a one-block radius from my home. Tofu. Ice. Coconut milk. Banana. Brown sugar. Blend it all together and you've got one heck of a protein boost with little enough banana to notice the nutty undertones. For best results, chill all the ingredients the night before. It keeps its creamy consistency longer while you're drinking it. The banana doesn't have to be frozen, but it helps too. I put two types of sweeteners because I like how they work together but really, anything sweetener does the job!
Ingredients
1 cup ice cubes
3/4 cup - 1 cup coconut milk, chilled (depending on your affinity for the coconut overtone!)
3 tbsp brown sugar
1 frozen banana (small)
1.5 cup steeped cacao tea, chilled
cinnamon, to taste
agave syrup/honey, to taste (optional)
Instructions