Blueberry Green Tea Cheap-o-chino

It’s beautiful outside and I have all the windows and doors open. We’re decluttering and if all goes well I’ll even have the deck ready for a cocktail night next week. Spring is my favorite time of the year. It makes anything seem possible.

I like a nice frosty drink as a reward for all my hard work and this was perfect. Years ago, before I was a vegan, Starbuck’s had a blackberry green tea frapacinno that I loved. Of course, the blackberry syrup is long gone.

At home I’ve tried various store-bought syrups and I’ve still not found anything that I like as much as extracts or just fresh fruit.  In this particular drink frozen blueberries add some thickness and sweetness in addition to that fruity flavor that balances out the intense flavor of the matcha powder.

I will be working on more homemade syrups this month so stay tuned!

See more blueberry gluten-free recipes at Friday Foodie Fix (Not all will be vegan though...)

So Delicious Almond Milk Blueberry Green Tea Cheap-o-chino

Makes about 2 to 3 servings
soy-free, gluten-free

  • 1 1/2 cup So Delicious Vanilla Almond Plus Milk
  • 1/2 cup frozen blueberries (if fresh use more ice)
  • 1 teaspoon matcha powder
  • 1/4 teaspoon stevia or other sweetener, optional
  • pinch of xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
  • 1/2 cup ice

In a blender mix everything except for the xanthan gum and ice. Blend until smooth.

Then add xanthan gum (or pectin), ice and blend. This will keep the different ingredients from separating.

You can add more almond milk if it’s too thick or you can add more ice if it’s too thick.

Mighty Leaf Tea - Best Tea Ever

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Comments

  1. So pretty! I always put kale and spirulina in my smoothies so they are never this blue.

  2. Lisa Bleyle says:

    So I don’t have xantham gum, but do have guar gum, do you think that would work?

    • Kathy Hester says:

      I honestly don’t know since I’ve never used guar gum. But you could do a trial run with water and ice with it to see if it holds together. Or you can throw caution to the wind and just try it in the real recipe. Please let me know if you do it and how much you use so I can pass it on. Good luck!

      • Lisa Bleyle says:

        I got my Vitamix blender (today!) after lusting after one for years and so re-tried making a cheap-o-chino using the Pumpkin recipe and the guar gum and it worked really well, it was creamy and held together well. I used 1/2 tsp but think that that was probably an excess and I could have used less. I had tried the blueberry but with my old kitchenaid blender and it ended up being gritty and then just melting although I adored the blueberry tea flavor combo. I will go down to 1/4 tsp with my next attempt and report! I also looked around at various sites and found that people think guar gum adds creaminess and the xantham gum thickens and recommend adding them together with approx. amounts of 1/4 tsp. guar and 1/8 tsp xantham for a recipe approx. the size above, ie 1-2 c. ice, and 1-2 c. liquid with ‘extras’. Thanks for the yummy pumpkin treat…

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