by Ashley Horne

Everywhere you look coffee shops, fast food restaurants, and mom-and-pop shops are offering an ever-growing array of coffee and tea based beverages. These are often offered both hot or cold and are designed to appeal to taste buds a plenty. The disadvantage to purchasing from any of these shops is the price, no doubt. After all, these shops are offering what I like to call “over priced coffee beverages”. Though I try to make light of it, I also find that I need to limit the number of purchases I make. So, to make sure I can continue to drink the drinks I enjoy, I have learned to make them at home for next to no cost.

Tea based smoothies are definitely a favorite of mine! Not only does tea have few, if any, calories, I always try to add in fresh fruit to help me reach my nutritional needs. Here are a couple delicious recipes to help you get started…enjoy!

Chai Fruit Smoothie

Serves 2-4

• 1 peach, diced
• 1 apple, diced
• 1 cup frozen, red seedless grapes
• 1 cup frozen blueberries
• 1 ½ cup frozen strawberries
• 2 chai green tea bags

Directions:

• Brew Chai Green tea in 1 cup boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice  taste to the fruit smoothie.

Licorice Spice Smoothie

For each 16 oz. glass:

• 2 cups vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
• contents of 2-3 Licorice Spice tea bags
• 1/4 tsp. cinnamon (optional)
• In a blender, mix ingredients until fully blended.
• To Serve: Garnish with whipped cream

Substitutions:

• You can substitute low fat or fat free yogurt, sherbet or sorbet for the ice cream. Substitute cup per cup.

Wild Raspberry Dreams

For each 16 oz glass:

• 2 cups vanilla ice cream
• contents of 2 Wild Raspberry tea bags
• 1/4 tsp. raspberry syrup (optional)

Directions:

• In a blender, mix ingredients until fully blended.

Substitutions:

• You can substitute low fat or fat free yogurt for the ice cream. Substitute cup per cup.
• You can add ½ cup frozen or fresh raspberries instead of the raspberry syrup.