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Banana-Chai Smoothies

This is one of those room temperature smoothies. If you want yours colder, simply store the finished smoothie in the fridge until ready to drink. I used organic Tazo chai teabags for my concentrate. If you have loose tea, simply use a scant tablespoon in a diffuser.
Total Time 15 minutes
Servings 2
Author Phoebe Lapine


  • 1 Chai teabag
  • 2 medium banana peeled
  • 1- inch knob ginger peeled
  • 2 tablespoons honey
  • 1 cup unsweetened almond or coconut milk
  • Cinnamon for garnish optional


  1. Bring a kettle filled with water to boil. Place the teabag in a heat-safe cup and pour 1 cup of hot water over it. Steep for 5 minutes. Remove teabag and cool tea concentrate in the fridge or freezer until room temperature. (Can be done in advance).
  2. Meanwhile, in a small food processor or blender, puree the bananas, ginger, honey, and milk until smooth. Add 1/2 cup of the Chai concentrate and puree to combine.
  3. Transfer the smoothie to glasses and garnish with a sprinkle of cinnamon on top.