Thai Tea And Yoghurt Smoothie

• Thai Tea Concentrate
• 1/2 cup plain loose thai tea leaves (no sugar, dairy)
• 4-5 cups boiling water (your water will boil alot faster if you cover it with a lid.)
• 1 very fine mesh wire mesh strainer
• 1 4 cup container w/ no-spill lid
• Mixing, Freezing and Pureeing the Thai Tea Slushy
• 2 cups plain Greek yoghurt
• 2 cups Thai tea concentrate, room temp or chilled
• sugar or honey to taste, or 7 packets Equal
• 1 5 cup rectangular plastic container with no-spill lid(like Sterilite or Rubbermaid)

1. Thai Tea Concentrate:rnAdd thai tea to pot of water that has just come to a boil and the heat has been turned off.rnCover with a lid that doesn't touch the tea. Leave 6-10 hours (no; it does not get bitter.) Strain the tea through the fine mesh strainer into the container and refrigerate.
2. Making the Smoothie:rnAdd yoghurt and sugar to the blender. Add the thai tea concentrate. Blend thoroughly. Pour into rectangular container and freeze solid. *rnLeftover concentrate can be used to make pitchers of iced Thai tea, or more slushies.
3. Remove container from freezer. Loosen lid and put in microwave on high for 2 minutes. Pour the resulting liquid into the blender. Flip out the frozen rectangle, and cube roughly with a chef knife. Add to blender and work 'Ice Crush' or 'Smoothie' speed til you have a finely ground slushy. If the mixture is too hard to work, and you get a dry icy mixture, add some fluid to free up the blades a bit.rnServe.
4. * This type and size container is what I use so that the frozen block of mixture is not too deep (which would take longer to soften up and would be harder to chop.) and has a flat side to make the chopping stable and safer.

tea, loose thai, boiling water, mesh wire mesh strainer, container w, mixing, yoghurt, concentrate, sugar, rectangular plastic

Taken from food52.com/recipes/29665-thai-tea-and-yoghurt-smoothie (may not work)