Emerald Honeydew Kiwi Mint Cream Smoothie Cooler Tips, FAQ & printable recipe

Tips for success

For the fluffiest white chocolate curls, use a bar that is cold but not frozen. Grate it on the large holes of a box grater, using light pressure. If the chocolate starts to soften, return it to the fridge for a few minutes.

The curls can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. When folding the curls into the smoothie, use a spatula and make broad, gentle strokes to keep them intact.

To make this drink even more refreshing, chill the glasses in the freezer for 10 minutes before serving. You can also rim the glasses with a little honey and dip them in finely grated white chocolate for a festive touch.

If you prefer a thinner consistency, add a splash of cold water or milk, but do so gradually. The smoothie is best enjoyed immediately, but if you need to store it, keep it in the refrigerator for up to 24 hours and stir well before serving, as the fruit may separate slightly.

Variations

• Coconut-Lime: Replace the condensed milk with coconut cream and add the juice of one lime. Omit the white chocolate curls and top with toasted coconut flakes for a tropical version.
• Berry-Banana: Swap the honeydew for a ripe banana and add a handful of fresh blueberries. Use plain white chocolate or omit it, and add a splash of almond milk for a thinner consistency.
• Spiced Chai: Add 1/2 teaspoon of chai spice blend to the blender along with the other ingredients. Use white chocolate curls and garnish with a cinnamon stick for a warming twist.
• Green Tea: Brew 1/4 cup of strong green tea, cool it, and add it to the blender. Reduce the condensed milk to 1/3 cup and add a handful of spinach for extra color (optional).

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir well before serving; add a splash of water or milk if too thick.

Freezer

Freeze the smoothie in an airtight container for up to 1 month.

Reheat

This smoothie is meant to be served cold; do not reheat. If frozen, thaw in the refrigerator and blend again before serving.

Store any leftover smoothie in an airtight container in the refrigerator for up to 24 hours. The smoothie will thicken as it sits; stir in a little cold water or milk to loosen it before drinking. The white chocolate curls may soften and lose their crispness, so consider adding fresh curls when serving leftovers.

The fruit can be prepped up to a day ahead: peel and slice the kiwis, cube the honeydew, and store them separately in airtight containers in the refrigerator. The white chocolate curls can also be grated ahead and kept chilled. When ready to serve, simply blend the chilled fruit with the remaining ingredients—the prep time is cut in half.

Serving ideas

Serve this smoothie cooler immediately after blending, poured into tall glasses. The vibrant green color and white chocolate curls make it a striking addition to a brunch table or a summer party.

For a more elegant presentation, use stemmed glasses or mason jars. Add a straw or a long spoon for stirring, as the fruit and chocolate tend to settle at the bottom.

For a fun twist, serve the smoothie in hollowed-out honeydew halves as edible bowls. Scoop out the flesh, blend it into the smoothie, and pour it back into the shell. Top with extra kiwi wheels and a sprig of mint.

This makes a beautiful centerpiece for a picnic or a kids' party. The smoothie is also delicious as a base for smoothie bowls—pour it into a bowl and top with granola, more fruit, and coconut flakes.

Frequently asked questions

Recipe card

Emerald Honeydew Kiwi Mint Cream Smoothie Cooler

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 cups honeydew melon cubes
• 4 green kiwis, peeled and sliced
• 1/2 cup sweetened condensed milk
• 1 cup ice cubes
• 1/2 cup white chocolate curls (from a lime white chocolate bar)
• 6 fresh mint leaves

Instructions

1. Peel the kiwis and slice them into wheels, then cut a few wheels into smaller pieces for blending. Cube the honeydew melon into 1/2-inch pieces. Grate the lime white chocolate bar on the large holes of a box grater to make fluffy curls; set aside.
2. Measure the sweetened condensed milk and ice cubes. Pick the mint leaves from the stems and rinse them gently. Pat dry with a paper towel.
3. Add the honeydew cubes, kiwi pieces (reserve a few wheels for garnish), sweetened condensed milk, mint leaves, and ice to a blender pitcher. Lock the lid and blend on high until the mixture is thick and completely smooth, about 45 to 60 seconds.
4. Stop the blender and check the smoothie. It should be thick enough to coat the back of a spoon but still pourable. If too thick, add a little more cold water or milk; if too thin, add a few more ice cubes and blend briefly.
5. Transfer the smoothie to a large bowl, then gently fold in the white chocolate curls with a spatula, leaving some visible for texture. Reserve a few curls for topping.
6. Pour the smoothie into tall glasses, leaving about 1/2 inch of space at the top. Garnish with the reserved kiwi wheels, a few honeydew cubes, and a sprinkle of white chocolate curls. Serve chilled.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

58 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.