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Wild Blueberry Earl Grey Smoothie Bowl with Fresh Lemon-Vanilla Yogurt

Servings 2 servings.


  • 1 cup unflavored almond milk
  • 1 tea bag Earl Grey tea
  • 1-2 sprigs fresh lemon-thyme
  • 1 tablespoon honey
  • 1/4 cup vanilla-flavored coconut or almond milk yogurt
  • 1 tablespoon fresh organic lemon rind
  • 3/4 cup frozen wild blueberries
  • 1-2 cups ice

extra wild blueberries to garnish


    • Heat almond milk in a small saucepan over medium heat until just begins to steam.
    • Remove from heat and add tea bags and sprigs lemon-thyme. Cover and let steep for 5 minutes. Remove and discard tea bags and woody lemon-thyme stems (if a few leaves remain, don't worry!). Stir in honey. Chill for 20-30 minutes or until cool.
    • Meanwhile, combine yogurt and lemon rind. Set aside.
    • Place infused almond milk, wild blueberries and ice in a container of a blender. Pulse until smooth and creamy.
    • Pour mixture evenly between two bowls.
    • Top with lemon-vanilla yogurt mixture and extra wild blueberries.