 |
Tea Infused Ginger Smoothie1 drink Nasim Bell, Owner, Hummingbird Tea Room |
| • | 2 tbsp. The Perfect Purée Ginger Puree, thawed |
| • | 1 cup ice |
| • | 1/2 cup iced tea of choice |
| • | 1/2 cup organic low-fat vanilla yogurt |
| • | Crumbled ginger biscuits (optional) |
| Method: | |
| 1. | Put all the ingredients in a blender and blend until smooth and frothy about 16 seconds. |
| 2. | Pour in a 12 oz. glass. |
| 3. | Add crumbled ginger cookies for a crunchy and interesting smoothie. |