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This is recreated from the fond memory of a rich thick shake I had in Auckland (New Zealand) many years ago. Great for the hot summer morning when you need some substance but don’t want to eat.

The recipe is for 2 glasses of the milkshake. Alter the amount of milk and ice to reach your desired consistencies. 

Makes 2 glasses

  • 1 very ripe large banana
  • 3 tbsp honey
  • 2 tbsp walnut, roasted
  • 1 1/2  tbsp tahini or sesame paste
  • 300ml cold milk
  • handful of ice
  • 200ml strong brew of Puerh tea (about 1 heap tbsp tea leaves, brew for 2 minutes)


  1. Put all ingredients in a blender, Whizz till all well mixed.
  2. Drizzle some extra honey on the side of 2 tall glasses, pour in the milkshake.
  3. Decorate with a sprinkle of roasted sesame seeds or pistachio if desired.
  4. Ready to enjoy.


Puerh (Po-lei) has a special woody earthy flavour. Pu-erh yields a strong colour brew but not bitter at all. Gentle to the stomach, Pu-erh is known in Chinese medicine as a good fat cleanser after eating heavy greasy food.

There are many kinds of Puerh and the aged Puerh cake can fetch a princely sum. For this recipe, go for a more everyday grade Puerh. It compliments the nuts and tahini texture well in this thickshake. 

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