Creamy Matcha Green Tea Smoothie

from The Blender Girl Smoothies book
September 19, 2011

This matcha green tea smoothie from The Blender Girl Smoothies book tastes like rich creamy green tea ice cream. Thicken with tofu or avocado.

Creamy Matcha Green Tea Smoothie

This creamy matcha green tea smoothie from The Blender Girl Smoothies book tastes like green tea ice cream.

I enjoy a cup of green tea, and I absolutely love green tea ice cream. But after rubbing my dairy-drenched belly on way too many occasions I had to develop a recipe that would enable my addiction without the need to coat-check my colon! This matcha green tea ice cream smoothie hits the spot.

Now, I’ll warn you, this matcha green tea smoothie is for green tea lovers and matcha powder lovers. If that’s not you, move onto the next smoothie. This smoothie has distinct strong green tea flavor. What I love the most about this blend is that it’s not too sweet.

The Health Benefits Of Matcha and Green Tea

Green tea is loaded with antioxidants, anti-inflammatory epigallocatechin gallate (EGCG), and the amino acid L-theanine, green tea is wonderful for revving up metabolism. Chock-full of vitamins and minerals, and catechin flavonoids green tea also cleanses the liver and kidneys. Even though caffeine is a diuretic, green tea is still incredibly hydrating to boost immunity and energy, so it’s a great liquid for green smoothies. Steep your green tea leaves or tea tags briefly for just a minute to avoid bitterness. Green tea also pairs well with berries and sweet fruits like pineapple.

My Take On Soy

Because this is a dessert-style smoothie, I thickened this blend with tofu to get a pudding effect. Soy is controversial, so here’s my take: Yes, when consumed in large amounts the phytoestrogens in soy foods can interfere with hormonal balance.

If you have a hormone-linked condition, avoiding soy is prudent. The other concern with soy is that many products are genetically engineered or over processed. Soy flour, milk, and protein powders are processed with solvent extraction. Commercial soy meats are produced with even more chemicals. So, most soy foods are high in phytates that impair digestion, and are nutritionally unbalanced. Organic tofu, on the other hand, is minimally processed, and when eaten in moderation provides a good source of plant-based protein with about 15 grams of protein per half cup. Organic tofu is also a fantastic source of calcium and other alkaline minerals and omega fatty acids to bolster immunity along with bone and heart health.

If you’re avoiding soy, add more avocado. Avocado adds a beautiful creamy texture to smoothies, and it’s rich in the magical antioxidant glutathione that rages against free radicals. Containing more potassium than bananas without the high sugar content, avocados are god’s butter.

Get 100 Smoothie Recipes

My Top 100 Smoothie Recipes are in The Blender Girl Smoothies book.

Other Green Smoothies

Grapefruit Smoothie with Green Tea
Matcha Smoothie Bowl
Green Tea, Apple, and Wheatgrass Smoothie
Creamy Mint Kiwi Spinach Smoothie
Mint-Chip Chlorella Smoothie

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 

Creamy Matcha Green Tea Smoothie

This matcha green tea smoothie from The Blender Girl Smoothies book tastes like rich creamy green tea ice cream. Thicken with tofu or avocado. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 16-ounce glasses
Author Tess Masters

Ingredients

  • 2 green tea bags
  • 2 1/4 cups (540ml) boiled water
  • 1/4 cup (7g) loosely packed baby spinach
  • 1/2 cup (110g) organic firm silken tofu
  • 1/2 medium avocado, peeled and pitted
  • 1 cup (170g) chopped pitted dates, soaked
  • 1 teaspoon matcha powder, plus more to taste
  • 1 teaspoon natural vanilla extract
  • 1 cup (125g) ice cubes

optional boosters:

Instructions

  1. In a small bowl, steep the tea bags in the boiling water for 30 to 60 seconds.
  2. Remove the bags, allow the tea to cool, and transfer to the fridge until chilled.
  3. Pour the tea into your blender with the rest of the ingredients (including any boosters) and blast on high for 30 to 60 seconds until smooth and creamy. 

Recipe Notes

Recipe from The Blender Girl Smoothies book
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 16

    1. Hey Paolina,
      I ADORE green tea too!
      This smoothie really does taste like ice cream.
      I hope you enjoy it as much as I did!

  1. Whether you’re into green tea or not… TRY THIS, TRY THIS, TRY THIS!!!! It is so fresh and delicious! It’s my favourite of all the Blender Girl smoothies and takes tea-drinking to a whole new level! So creative and AMAZINNNGGG!

  2. What an awesome idea Blender Girl! I love green tea and I am have a smoothie almost every morning! Two for the price of one! Can’t wait to try it! 🙂

    1. I only put the tofu in there because this smoothie was part of a series of anti-cancer smoothies I developed for the Thrive Alive foundation.
      The purpose it serves in this recipe is to thicken it. I doesn’t do anything for the flavour.
      Having said that, any substitutes are going to later the personality of this smoothie.
      You could add some raw almonds to thicken this. You could also add in 1/2 an avocado.
      Or, I think chia seeds stirred in at the end and then leave the smoothie to sit in the fridge for a while could be really good?
      Let me know how you go and feel free to email me.

    1. Yes, the flavour would be quite different. But banana or coconut meat would be absolutely delicious in this smoothie.

  3. This came out terrible for me:/ I followed exactly as it said and it ended up having a very milky texture instead of a smoothie/ice-cream one.

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