Creamy Mint Matcha Smoothie
yields: 2 to 3 smoothies
Earthy matcha and vibrantly fresh mint come together with coconut milk and dates to make the very best matcha smoothie! Flax and chia seeds are a satisfying addition, and help make the smoothie thick and creamy without adding ice.
Ingredients
- 2¼ cups canned lite coconut milk, stirred, divided
- ½ cup water
- 12 dates, pitted
- ½ cup oats
- 20 fresh mint leaves
- 4 teaspoons high-quality matcha powder
- 2 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1 teaspoon flax seeds
- ½ teaspoon pure vanilla extract
Optional, for topping:
- 1 5.4 ounce can coconut cream, chilled for 24 hours (for whipped coconut cream)
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons cacao nibs
INSTRUCTIONS
- Do ahead the night before: Pour 1¾ cups of the coconut milk (about 1 can) into an ice cube tray and let chill overnight, until solid.
- When ready to make smoothie, pour boiling water over the dates and let sit for 5 minutes to soften them. Then drain.
- In a blender, combine the coconut milk cubes with the remaining ½ cup coconut milk, drained dates, and the rest of the ingredients. Blend until completely smooth. Divide between two cups (or store half in a sealed jar in the fridge for up to 48 hours).
- If making whipped coconut, transfer only the solidified cream off the top of the chilled coconut cream can into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it begins to thicken. Add the vanilla extract, and continue whipping until stiff peaks form. Spoon this over the top of the milkshake just before serving.
- Sprinkle with cacao nibs and serve with a thick straw.
