Mexican Papaya, Iced Tea & Pineapple Smoothie
This tropical vacation in a glass is a must-try any time of the year.
Ingredients
For the Cold Brewed Tea (Can Substitute with Prepared Iced Tea):
- 1 cup cold water
- 2 black tea bags
For the Smoothie:
- 2 cups Mexican papaya chunks seeds and skin removed, cut into chunks
- 1 cup fresh pineapple chunks the crown, bottom, skin (including the inner spikes and core) removed, and cut into chunks
- 1 cup cold brewed tea
- 1 cup Greek nonfat plain yogurt
- 2 cups crushed ice
- Honey to taste
- 2 slices pineapple (for garnish)
- 4 small chunks Mexican papaya (for garnish)
Equipment
- Blender
Instructions
For the Cold Brewed Tea:
- To make the cold brewed tea for this recipe which is 2 servings, use a thoroughly cleaned small-size glass container with a lid and fill it with 1 cup of cold water.Add 2 regular size black tea bags (with the strings hanging over the top edge of the container), cover it with a lid and put it in the refrigerator overnight for at least 6 hours.
- After its brewed, remove and discard the tea bags from the container and store the tea covered with a lid in the refrigerator for not more than a day for the best flavor and freshness.
For the Smoothie:
- In a blender, add the Mexican papaya chunks, pineapple chunks, cold brewed tea, yogurt and ice. Blend on the smoothie setting.
- Give the smoothie a taste test and add honey if needed.
- Serve right away while ice cold. Garnish each serving with a slice of pineapple and chunks of papaya.