The fragrant, citrus notes of the Bergamot in the Earl Grey pair perfectly with the fruitiness of berries in the smoothie bowl.
In the recipe
Heat the almond milk in a small saucepan over medium heat until it just begins to steam.
Remove from heat and add the Dragonfly Earl Grey teabag and sprigs of lemon-thyme. Cover and let infuse for 5 minutes. Remove and discard the teabag and the lemon-thyme stems. Stir in honey. Chill for 20-30 minutes or until cool.
Meanwhile, combine yogurt and lemon rind. Set aside.
Place infused almond milk, 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, extra blueberries and sprinkle with granola.
Serve and enjoy!
