The coconut in the Carmien cookies ‘n cream rooibos tea gives a wonderful tropical flavour to this
refreshing smoothie. The hint of mint is a must.
Recipe developed and tested by Carmen Niehaus


250 ml (1 c) Carmien Cookies & Cream, made with 30 ml (2 T) tea leaves

250 ml (1 c) nectarines, sliced

125 ml (1/2 c) pineapple, cut into chunks

125 ml (1/2 c) mango, sliced

1 kiwi, peeled and sliced

Half a banana, frozen

6 mint leaves

80 ml (1/3 c) creamy plain yoghurt, almond milk or coconut milk

5 ml (1 t) honey, if needed

1. Infuse the tea until strong, cool and place in the freezer until ice-cold.

2. Place all the fruit pieces in a single layer on a tray and freeze.

3. Place all the ingredients in a food processor and process until smooth. Add honey if not sweet enough.

4. Pour into a glass container, old jams jars work wonderful and serve ice-cold.

Hint: Pour the tea into ice cubes and freeze and use in the smoothies.