I’m a huge greek yogurt fan. Yes I know that it’s not vegan and it might upset my sensitive stomach sometimes, so I tend to enjoy this once a week or so. I have yet to find a lactose-free yogurt that I enjoy as much, but you can totally make this with a lactose-free yogurt of your choice.
So I was inspired by Gabriel Cabrera from The Artful Desperado to add tea into my yogurt. At first, I was unsure I was going to like it, but now I can say that yogurt will never be the same without it. My breakfast just became a gourmet dish. You can get creative with the type of tea you use, but loose leaf is the way to go. I chose a passion fruit tea from David’s Tea and didn’t have quite enough so added a little black tea into the mix. It was absolutely delicious.
So here’s how it’s made.
Makes 2 bowls
- 2 tbsp looseleaf tea of choice
- 2 cups vanilla yogurt of your choice
- 1 banana
- 3 tbsp maple syrup
- 2 tsp chopped pistachios
- 1 tbsp chia seeds
- 1 tbsp sliced almonds
- Put maple syrup into small pan and put heat on medium. While the pan is heating, slice your banana into 4 pieces slicing the width and length. Once the maple syrup starts to bubble, add the banana slices. Let cook about 5 minutes before turning them over to cook on the other side for 5 minutes.
- While the banana is cooking, add the tea into a blender and blend for about 2 minutes to turn the tea into powder. If there are small pieces it doesn’t matter, as long as there aren’t large chunks.
- Split yogurt into 2 bowls and blend in the tea by mixing it with a spoon. Add the rest of the ingredients on top of the bowl splitting everything evenly into both bowls.
- Top with bananas and remaining syrup.