Matcha Smoothie with Banana (Printable)

Vibrant matcha and banana blended with almond milk and maple syrup for a creamy, vegan, gluten-free drink, ready fast.

# What You'll Need:

01 - 2 teaspoons ceremonial-grade matcha green tea powder

02 - 1 medium ripe banana, peeled

03 - 1 cup (8 fl oz) unsweetened chilled almond milk

04 - 1 tablespoon pure maple syrup or agave nectar

05 - ½ cup ice cubes

06 - ½ cup coconut yogurt (for vegan version) or Greek yogurt

07 - 1 teaspoon chia seeds

08 - 1 teaspoon pure vanilla extract

01 - Add the matcha powder, banana, almond milk, maple syrup (or agave nectar), and ice cubes into the blender jar.

02 - Incorporate any desired add-ins such as coconut yogurt, chia seeds, or vanilla extract for boosted flavor and nutritional value.

03 - Secure the lid and blend on high speed for 45 to 60 seconds until the mixture is completely smooth and creamy with no visible lumps.

04 - Taste the smoothie and add more maple syrup in small increments if a sweeter profile is desired, then blend briefly to incorporate.

05 - Pour the finished smoothie evenly into two glasses and serve right away while cold and fresh.

01 -

It takes exactly five minutes from cupboard to glass, which is faster than waiting in any coffee shop line.
The earthy sweetness of matcha paired with banana creates a flavor that somehow feels both calming and energizing at once.

02 -

Freeze your banana ahead of time for a dramatically thicker, creamier result that feels more like a milkshake than a smoothie.
Matcha clumps stubbornly in cold liquid, so either sift it or blend it briefly with a small amount of warm water first for a perfectly smooth drink.

03 -

Sift the matcha powder before adding it to the blender and you will never deal with those unpleasant gritty bits that ruin an otherwise perfect sip.
Start with less sweetener than you think you need, taste, and add more gradually because the banana contributes more sweetness than you expect once it is fully blended.