Description
A vibrant smoothie blending kiwi’s sweetness with hibiscus tea’s tartness. Perfect for breakfast, post-workout, or a snack!
Ingredients
Scale
- 2 ripe kiwis, peeled and roughly chopped
- 1/2 cup frozen hibiscus tea (see instructions below for making hibiscus tea)
- 1/2 frozen banana, sliced
- 1/4 cup plain Greek yogurt (or coconut yogurt for a vegan option)
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional, for added sweetness)
- Ice cubes (optional, for a thicker smoothie)
Instructions
- Prepare Hibiscus Tea (if needed): If you don’t have frozen hibiscus tea, bring 2 cups of water to a boil. Add 1/4 cup of dried hibiscus flowers, reduce heat, cover, and steep for 15-20 minutes. Strain, sweeten if desired, cool completely, and freeze in ice cube trays for at least 4 hours (or overnight).
- Combine Ingredients: In a high-powered blender, combine the chopped kiwis, frozen hibiscus tea cubes, frozen banana slices, Greek yogurt (or coconut yogurt), almond milk, chia seeds, and honey or maple syrup (if using).
- Blend: Blend on high speed until smooth and creamy (30-60 seconds). Add more almond milk if too thick, or ice cubes if not thick enough.
- Taste and Adjust: Taste and adjust sweetness or tartness as needed. Add more honey/maple syrup for sweetness, or lime juice for tartness.
- Pour and Garnish: Pour into a glass or mason jar. Garnish with kiwi slices, edible hibiscus flowers, and chia seeds, if desired.
- Serve Immediately: Enjoy immediately!
Notes
- For a Thicker Smoothie: Use more frozen banana or add ice cubes.
- For a Vegan Smoothie: Use coconut yogurt and maple syrup or agave nectar.
- Add Greens: Sneak in spinach or kale.
- Boost the Protein: Add a scoop of protein powder.
- Experiment with Flavors: Try ginger, cinnamon, or vanilla extract.
- Make it Ahead: Prepare ingredients in advance and store them in a freezer-safe bag or container.
- Prep Time: 5 minutes
- Cook Time: 0 minutes