1 cup unsweetened almond milk
2 tablespoons coconut cream (from the top of the can)
2 bananas (frozen, then sliced or fresh), or more for thicker smoothie
2–3 teaspoons matcha green tea powder (I use Rishi Barista Matcha)
1/2 teaspoon vanilla
dash Himalayan salt
1–2 teaspoons maple syrup
1 cup crushed ice (optional; if using fresh bananas rather than frozen)
Place ingredients into high speed blender. If using frozen bananas, you will probably not need any additional ice. After blending, you can taste a spoonful and make adjustments according to taste. Add more matcha if you’d like a stronger green tea flavor, more maple syrup if you like it sweeter, more coconut cream to make it creamier, and more banana if you want it to be thicker.
Matcha powder can be very expensive as it is labor intensive to grow and process. I recommend getting an organic variety that is culinary-grade rather than the most expensive ceremonial-grade varieties. I recommend a good all-purpose, organic Japanese matcha powder that does not contain sugar like Barista Matcha from Rishi Tea.