Hojicha Smoothie with Frozen Banana and Squash

Blend frozen banana, squash purée, almond milk, and about 1 tsp (2 g) of powdered hojicha (roasted Japanese green tea) into a thick, fruity smoothie that needs no chilling. This smoothie takes 7 minutes, with no cooking.

• Prep time 7 minutes
• Rest none
• Cooking none
• Total time 7 minutes
• Yield 1 large glass
• Equipment scale, measuring glass, blender, spatula, and large glass

The hojicha powder stays in the smoothie; the blender disperses it without prior steeping.

Ingredients for a hojicha smoothie

• about 1 tsp (2 g) hojicha powder
• 3.5 oz (100 g) ripe banana, peeled and frozen in pieces
• 2.8 oz (80 g) cooked, cooled, unsweetened squash purée
• about 5.1 fl oz (150 ml) unsweetened almond milk
• About 1/2 tsp (1 g) gingerbread spice blend
• about 1 tsp (5 ml) maple syrup

How to make a hojicha smoothie

1. Pour about 5.1 fl oz (150 ml) of almond milk into the blender jar.
2. Add the 2.8 oz (80 g) of cooked, cooled squash purée.
3. Add the 3.5 oz (100 g) of frozen banana pieces.
4. Pour in about 1 tsp (5 ml) of maple syrup.
5. Add the measured gingerbread spice blend.
6. Scatter about 1 tsp (2 g) of hojicha powder over the ingredients.
7. Blend for 45 seconds, then turn the machine off.
8. Scrape down the sides with the spatula while the blender is off.
9. Blend for another 15 seconds, until the drink is smooth.
10. Pour the smoothie into the large glass and serve immediately.

We prefer to pour in the almond milk before the frozen banana. The blades catch the pieces more easily, and the powder disperses during blending. If the blender struggles, turn it off before moving the ingredients with the spatula.

Which hojicha should you use in this smoothie?

To distribute the tea through the fruit, we add our powdered Hojicha Terre before blending. Its roasted notes can become subtle under too much spice. Taste the base before increasing the amount on a later try.

Why is the banana frozen?

Frozen banana thickens the smoothie without adding ice cubes that would dilute it. We recommend squash purée that has already been cooked and cooled so the glass stays cold after blending. Still-warm purée would melt the banana and leave a thinner texture.

Our tip. Prepare the banana pieces ahead of time, then take them from the freezer just before blending. Fruit that has already softened gives the drink less body.

Allergens. Tree nuts in the almond milk. Check its label and the spice blend's label.