Move over chai, it’s time for Thai tea. This creamy, robust, caffeine, protein boost is a divine morning smoothie or afternoon pick me up after a good workout. Thai tea is traditionally made with sweetened condensed milk, which I replace with full fat coconut milk (you can find the best natural coconut milk in my secret Asian cooking resources) and a little agave. If you don’t have coconut milk on hand use any non-dairy milk. I love this combined with a Vegan Pumpkin Chocolate Chip Muffin for a rather decadent Sunday morning breakfast.
2 black tea bags
8 oz water
1 star anise pod
1/4 tsp cardamom
1/2 tsp cinnamon
1/4 tsp vanilla extract
1 Tbs agave nectar
1/4 cup full fat coconut milk
1 ripe frozen banana
1 scoop vanilla protein powder
1. Combine tea bags, water, anise, cardamom, cinnamon and vanilla in a small saucepan or tea kettle. Bring to a boil and let steep for 7 minutes.
2. In a blender combine coconut milk, banana and protein powder.
3. Remove tea from the heat, strain and toss in a handful of ice cubes to cool it down. When the water is tepid (a little cooler than lukewarm) pour into blender and turn on low so the liquid doesn’t spill out everywhere.
4. Add a couple of handfuls of ice and blend until it is the consistency you like.