1 cup unflavored almond milk
1 tea bag Earl Grey tea
1-2 sprigs fresh lemon-thyme
1 tablespoon honey
¼ cup vanilla-flavored coconut or almond milk yogurt
1 tablespoon fresh organic lemon rind
¾ cup frozen Wild Blueberries
1-2 cups ice

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