How to make Coconut Kaffir Lime Leaf Cooler?
Coconut Kaffir Lime Leaf Cooler – with its clean, refreshing taste, intriguing aroma, and a good amount of healthy fat and minerals, this smoothie is a great breakfast alternative on a hot morning since the days are starting to warm up this winter. Enjoy!
Here's a recipe that you might like to try :-
* 1/2 tsp MY BLUE TEA - Kaffir Lime Leaf Powder * 1 1/4 cups coconut water (fresh, from a young coconut) * 1/2 cup coconut milk * 2/3 cup mango (chopped fresh) * 1 persian cucumber (or half English cucumber) * 1 1/2 inches ginger (long piece of, peeled and chopped) * 2 guavas (optional) * 1 cup ice
Beautiful Coconut KaffirLime Leaf Cooler
* Grab a packet of Coconut Water.
* Pour out the coconut water to a blender (usually about 1 1/4 cups).
* Add the rest of the ingredients and 1 cup of ice, and blend until smooth.
* Taste and adjust the sweetness if needed by adding a few drops of stevia, or more mango.
* If you like spicier, add more ginger.
* Once its smooth, pour into a glass, refrigerate and serve cold when required.
Brew Blue Tea today!
Butterfly Pea Tea - so blue, so yum!
New "Sweet Dreams Blue Tea" will be available soon on our website. Sweet Dreams Blue Tea contains chamomile, butterfly pea herb, lemon balm and more to give you the sleep you have alway's dreamed of......
Choose from any of the 6 flavours available.
2 New flavours added Blue Apple Magic & Blue Goddess (with Tie Guan Yin Chinese Tea)
Join us at the Sydney Tea Festival 2019 at Carriageway, Redfern on 18th August 2019 from 9.00am. Like & Follow us on Instagram and Facebook - there will be 10 free tickets to be announced in July/August 2019.
Bentley loves his cuppa Blue Tea
Recipe is by Viktoria's Table -
"A few words about me first:
I am a web designer/developer by trade, a business graduate by diploma, and a blogger by passion. I live in the sunny San Francisco bay area with my husband and two beautiful daughters.
I grew up in Bulgaria – a faraway place where we ate tomatoes and peppers for breakfast, we drank plain yogurt with water at dinner, and we took hours to prepare our meals because everything was made from scratch (even the condiments). I consider myself lucky to have grown in a country where seasonality was part of the culinary tradition, where we had real, honest food, and knew how to appreciate it."