Coffee-Infused Sugar Tea Leaf Milk Smoothie

1.Steep the black tea leaves in 1 cup of boiling water for 5 minutes to make a strong tea infusion. Strain the tea leaves and set the brewed tea aside to cool to room temperature.

2.In a small bowl, dissolve the granulated sugar and instant coffee powder (if using) into the warm brewed tea, stirring until fully dissolved. Let this mixture cool completely in the refrigerator for about 15 minutes.

3.In a blender, combine the cooled sweetened tea mixture, whole milk, heavy cream, softened unsalted butter, ice cubes, and a pinch of salt.

4.Blend on high speed for 1 to 2 minutes until the mixture is smooth, creamy, and frothy. The butter will add a rich, velvety texture to the smoothie.

5.Pour the smoothie into chilled glasses immediately to maintain the cool temperature.

6.Optionally, garnish with a light dusting of instant coffee powder or a small sprig of mint for visual appeal and a hint of freshness.

7.Serve immediately as a refreshing, creamy, and uniquely flavored beverage.