What you will need
- One cup of unsweetened almond milk
- One teaspoon of ceremonial or culinary matcha powder
- One half frozen banana
- One tablespoon of chia seeds
- One quarter teaspoon of vanilla extract
- One handful of ice
- One teaspoon of maple syrup if you want it softer
How to make it
Wash fresh produce unless labeled ready-to-eat. Remove pits, hard seeds, or peel as needed, and cut large pieces to suit your blender.
Add the liquid first, then softer ingredients and fruit. Add frozen pieces gradually if your blender struggles.
Blend until smooth. Stop the blender before scraping or stirring, and add a little liquid if the mixture is too thick.
Taste before adding optional sweetener or extra citrus. Divide into glasses and serve.
Adjust the flavor
Use ½ teaspoon matcha for a milder tea flavor. Leave out chia if you want a smoother texture. Milk or unsweetened soy milk can replace almond milk.
A useful preparation tip
Mix matcha into a small amount of liquid first if it clumps. Chia can thicken the drink as it sits, so add liquid before serving if needed.
Serving and keeping it fresh
Make a small batch close to serving for the best texture. Cover and refrigerate promptly if you save a portion. Separation can happen; stir before serving. Fresh homemade juice is untreated, and lemon does not make it shelf-stable.
FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Portions and ingredients
Fruit size and optional ingredients can change the final quantity. Use the ingredient labels and actual portions if you track nutrition. Check packaged ingredients for allergens and choose substitutions that suit your needs.
For more preparation choices, see our smoothie troubleshooting guide. You can change a recipe to suit your taste without needing a health promise attached to it.
