1 cup frozen Wild Blueberries
1 Medjool date, pitted
½ teaspoon vanilla
1 teaspoon cinnamon
½ cup plain Greek yogurt
¾ cup brewed rooibos tea

coconut whipped cream and extra cinnamon for dusting.

  1. Boil 8 ounces water. Steep one rooibos tea bag or loose leaf tea for 3-5 minutes. Remove tea bag or leaves.
  2. Blend all ingredients until smooth and creamy.
  3. Optional: garnish with coconut whipped cream and extra sprinkle of cinnamon.