Raspberry Green Tea Smoothie

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I love raspberries, and I also enjoy tea, so when I saw this recipe on a blog I follow, I had to try it.  I think it’s awesome and you should try it!  Mixing up my coffee and tea is nice every once in while.  I may have to try some more smoothie recipes.

Here’s the recipe that you can find on raezcafe.wordpress.com:

Raspberry Green Tea Smoothie

Yields 2 smoothies

Ingredients:

-1 cup Organic Green Tea, steeped and chilled

-1/3 cup plain 2% Greek yogurt

-1/2 pint raspberries (about 1 cup), fresh or frozen

-1 large banana, fresh or frozen

-1 tablespoon agave or honey

-1/2 teaspoon vanilla bean or vanilla extract

-1/2 cup ice

Instructions:

1.Place all of the ingredients in a blender and blend until smooth.

Raezcafe’s Recipe Blog Post

If you try it, you should tell me about.  How did you like it?  Leave a comment below or take a picture and tell me about it #shalevbasya.  I’m sure #raezcafe would like to know about it too.

Here are some more blog posts you might enjoy:

Iced Mocha Fusion

The Pumpkin Spice Latte

Iced Mocha Fusion

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Sometimes on a hot day, hot coffee just doesn’t work.  That’s when you have to go to something like an iced mocha.  Chocolate, coffee, and ice make for nice combination.  This quick and easy recipe is one I have amongst all my drink and smoothie recipes.  Hopefully you enjoy it as much as I do!

ICED MOCHA FUSION

INGREDIENTS

3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons granulated sugar
3 tablespoons mocha flavored instant coffee mix
1 cup crushed ice

DIRECTIONS

In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

The Pumpkin Spice Latte

So, while I enjoy painting with coffee and tea, I also enjoy drinking it.  Pumpkin spice lattes are one of my favorite coffee drinks.  I found this Pumpkin Spice Latte Syrup recipe and I thought I’d share it with you guys.  I found it online somewhere.  Since there’s not many places to get kosher lattes where I live, this recipe is very helpful.

MAKES: 4 cups syrup (32 to 64 lattes)

FOR THE SYRUP:

• 2 cups granulated sugar

• 2 cinnamon sticks

• 2 teaspoons pumpkin pie spice (1/2 tsp cinnamon, ginger, allspice, and nutmeg)

• 1/4 cup canned pure pumpkin  *I added an extra spoonful.

FOR THE LATTE:

• 8 ounces whole milk

• 4 ounces strong brewed coffee or espresso

• Whipped cream and pumpkin pie spice, for garnish (optional)

1. Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You’ll end up with about 4 cups total.

2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.

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Since I don’t have a way to make an espresso shot, I just use instant coffee.  Put the amount you would normally use to make a cup of coffee, and then use just enough water to dissolve the crystals.  It’s obviously not as wonderful as an actually espresso shot, but it works.  Then I can have a pumpkin spice latte while painting with coffee.  It makes for a wonderful time!