The Matcha Smoothie Recipe That's Redefining What It Means to Be a Green Drink
Time to think beyond kale smoothies and matcha lattes.
Honeydew gets a bad rap as a sad fruit salad filler, but a fresh, in-season (August through October) melon will definitely change your opinion. Eating honeydew helps keep you hydrated since it has a high water content. For this recipe, you'll want to be choosy when picking out your fruit. "A ripe melon is unmistakably fragrant with a heavy, sweet aroma," says Nicole Centeno, founder and CEO of Splendid Spoon and author of Soup Cleanse Cookbook.
As for the other star ingredient? By now everyone has heard of matcha-it became the "it" powder around 2015 due to its antioxidants and detoxifying powers. It's ground from Japanese green tea leaves and is typically whisked into a latte with a bamboo brush. Matcha can be used for more than tea, though (it's even become a common dessert ingredient). For this recipe, it's dissolved into water to create a tea that is then added to the smoothie. The tea adds a slight earthiness, which is intensified by mint and basil. The result is a refreshing drink with several health benefits.
Honeydew with Matcha and Mint
1 tablespoon matcha powder
1/4 cup boiled water
1/2 honeydew melon, cut into 1-inch chunks (about 4 cups)
12 ounces coconut water
1/4 cup shredded coconut
1/2 cup loosely packed fresh mint
1/2 cup loosely packed fresh basil
- In a small bowl, make tea by whisking the matcha powder into the water to dissolve.
- In a countertop blender, combine the tea, melon, coconut water, coconut, mint, and basil. Purée to a smoothie consistency.
- Pour over ice.