I am on a green tea kick this week. In addition to my usual cold brew coffee in the morning, I've been sipping plenty of iced matcha lattes in the afternoon as a refresher. (My apartment has been getting really warm and stuffy this past week, even with the windows wide open.) Yesterday, I decided to deviate from the routine and make a green tea smoothie instead.
Or rather, a coconut green tea smoothie. I've started keeping a steady supply of coconut water in the fridge in addition to almond milk for blended drinks, and it's great on days when I'm in the mood for a lighter-than-usual smoothie.
It’s the start of iced tea season chez Diana. The past few days have been so muggy that in the afternoon I’ve been dying to take a nap instead of sitting at my computer editing photos or sending invoices to clients. Which is where the need for icy caffeinated drinks comes in.
During the summer I usually keep a liter of iced tea in the fridge. If I’m feeling lazy on tea-making day, I just steep and chill some black tea. If I need to satisfy my sweet tooth, I whip up some bracing Southern-style sweet tea. And if I happen to eye some very nice-looking berries at the market, which is what happened this time, I’ll make a fruity tea concoction.