Thai Tea And Yoghurt Smoothie Recipe

Name: Thai Tea And Yoghurt Smoothie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Thai Tea Concentrate; 1/2 cup plain loose thai tea leaves (no sugar, dairy); 4-5 cups boiling water (your water will boil alot faster if you cover it with a lid.); 1 very fine mesh wire mesh strainer; 1 4 cup container w/ no-spill lid; Mixing, Freezing and Pureeing the Thai Tea Slushy; 2 cups plain Greek yoghurt; 2 cups Thai tea concentrate, room temp or chilled; sugar or honey to taste, or 7 packets Equal; 1 5 cup rectangular plastic container with no-spill lid(like Sterilite or Rubbermaid)

Servings: persons

Thai Tea Concentrate
1/2 cup plain loose thai tea leaves (no sugar, dairy)
4-5 cups boiling water (your water will boil alot faster if you cover it with a lid.)
1 very fine mesh wire mesh strainer
1 4 cup container w/ no-spill lid
Mixing, Freezing and Pureeing the Thai Tea Slushy
2 cups plain Greek yoghurt
2 cups Thai tea concentrate, room temp or chilled
sugar or honey to taste, or 7 packets Equal
1 5 cup rectangular plastic container with no-spill lid(like Sterilite or Rubbermaid)

1
["Thai Tea Concentrate:
2
Add thai tea to pot of water that has just come to a boil and the heat has been turned off.
3
Cover with a lid that doesn't touch the tea. Leave 6-10 hours (no; it does not get bitter.) Strain the tea through the fine mesh strainer into the container and refrigerate.", "Making the Smoothie:
4
Add yoghurt and sugar to the blender. Add the thai tea concentrate. Blend thoroughly. Pour into rectangular container and freeze solid. *
5
Leftover concentrate can be used to make pitchers of iced Thai tea, or more slushies.", "Remove container from freezer. Loosen lid and put in microwave on high for 2 minutes. Pour the resulting liquid into the blender. Flip out the frozen rectangle, and cube roughly with a chef knife. Add to blender and work 'Ice Crush' or 'Smoothie' speed til you have a finely ground slushy. If the mixture is too hard to work, and you get a dry icy mixture, add some fluid to free up the blades a bit.
6
Serve.", "* This type and size container is what I use so that the frozen block of mixture is not too deep (which would take longer to soften up and would be harder to chop.) and has a flat side to make the chopping stable and safer."]

884

kcal

Calories

100

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Thai Tea Concentrate, 1/2 cup plain loose thai tea leaves (no sugar, dairy), 4-5 cups boiling water (your water will boil alot faster if you cover it with a lid.), 1 very fine mesh wire mesh strainer, and more.

Yes, Thai Tea And Yoghurt Smoothie falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Tea And Yoghurt Smoothie

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