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.