Hulk Energy Drink Recipe with Matcha and Lime

This Hulk energy drink is a bright green blended drink made with spinach, kiwi, green apple, banana, lime, and a little matcha. It comes together in a blender and is served cold over ice; the fruit softens the greens while lime keeps the flavor crisp.

Ingredients

1 cup (240 ml) unsweetened coconut water, chilled
½ cup (120 ml) cold water
1 packed cup (30 g) baby spinach, rinsed and dried
1 medium kiwi (about 75 g), peeled and roughly chopped
½ medium green apple (about 75 g), cored and chopped
½ medium ripe banana (about 60 g), peeled
1 tablespoon (15 ml) fresh lime juice, plus more to taste
½ teaspoon (about 1 g) matcha powder
1 tablespoon (21 g) honey, optional, or to taste
1 cup (140 g) ice cubes, plus extra for serving if desired

Instructions

Prepare the produce. Rinse the spinach under cool running water and dry it well so extra water does not dilute the drink. Peel and chop the kiwi, core and chop half the apple, and peel the banana. Cutting the fruit into roughly 1-inch pieces helps it blend evenly, especially if your blender is not a high-powered model.
Mix the matcha smoothly. Put the matcha in a small cup with 1 tablespoon of the measured cold water. Whisk briskly with a small whisk or fork until no dry clumps remain. This small slurry is easier to incorporate than adding dry matcha directly to a full blender. If you have a fine-mesh tea strainer, sift the powder into the cup first.
Load the blender. Pour in the coconut water and the remaining cold water, then add the lime juice and matcha slurry. Add the spinach, kiwi, apple, banana, honey if using, and ice. Adding the liquids first helps the blades catch the greens and fruit instead of spinning beneath them.
Blend until completely smooth. Start on low for about 10 seconds, then increase to high and blend for 30 to 45 seconds. Stop the blender and scrape down the sides if leaves or fruit are stuck above the blades. Blend again in short bursts until you no longer see flecks of spinach or apple skin. The drink should pour easily but still have a softly thick, smoothie-like body.
Taste and adjust. Try a small sip before pouring. Add another teaspoon of lime juice if it tastes too sweet or mellow; add a teaspoon of honey if the kiwi or apple is particularly tart. If you want a thinner drink, blend in cold water 1 tablespoon (15 ml) at a time. If you prefer it thicker, add a few more ice cubes and blend briefly.
Pour and serve. Divide the drink between two chilled glasses. Serve straight away, with a straw or a long spoon for stirring if the ice begins to separate. For a clean rim, wipe any splashes from the glasses before serving.

Tips

Choose ripe fruit, not overripe fruit. A banana with a few brown spots blends smoothly and brings enough sweetness to balance the greens. A very soft banana can make the drink taste heavy, while an underripe one may add a starchy flavor. The kiwi should give slightly when pressed and smell fresh, not fermented.
Keep the matcha modest at first. Matcha varies in strength and bitterness, so ½ teaspoon gives this two-serving batch a gentle tea flavor without making it taste grassy. You can blend in another ¼ teaspoon after tasting. If you are sensitive to caffeine or prefer a caffeine-free drink, leave it out; the fruit and greens still make a vivid green blended drink.
Adjust thickness with liquid, not extra blending. If the blender is struggling, pause it and add a small splash of water rather than letting the motor run while the blades are stuck. For a thinner, more drinkable texture, add water gradually. Too much liquid at once can flatten the fruit flavor and make the drink watery.
Use cold ingredients and serve promptly. Chilled coconut water and cold fruit help the drink stay refreshing without relying on a large amount of ice. If using frozen banana or kiwi, reduce the ice by about ½ cup (70 g) so the result does not become too thick. Blending longer than needed can warm the drink and create excess foam.

Serving Suggestions

Pour the drink into two small glasses for a snack-sized serving or divide it into taller glasses for a more substantial smoothie-style drink. A clear glass shows off the green color, and a thin slice of lime or kiwi on the rim makes a simple garnish. If you are serving it at a casual breakfast or brunch, pair it with toast, oatmeal, or a savory egg dish rather than treating the drink as a meal replacement.

For a party or a make-your-own drink station, blend the base without ice and keep it chilled in a covered pitcher. Set out ice separately, then pour the green mixture over ice just before drinking. Stir the pitcher before each pour because fruit pulp can settle. Avoid leaving the drink sitting out on a table for a long gathering; pour smaller amounts and keep the rest refrigerated.

Variations

Make it dairy-free and vegan: The recipe is already dairy-free if you use coconut water and omit honey or replace it with maple syrup or agave. For a creamier version, replace ½ cup (120 ml) of the coconut water with unsweetened oat milk or soy milk. The result will be less tart and more smoothie-like, and its color may look slightly softer.

Use a different green: Tender kale can replace the spinach, but remove tough stems and use about ¾ packed cup (25 g). Kale has a stronger, more assertive taste, so begin with less and add more only after blending. Mild romaine lettuce also works for a lighter flavor, though it makes the drink less vividly green.

Change the fruit: Pear can replace the green apple in the same amount for a softer, less tart drink. For a tropical variation, replace the kiwi with ½ cup (75 g) pineapple and keep the lime. Frozen fruit is convenient, but use unsweetened fruit and reduce the ice to keep the blender mixture pourable.

Make it without matcha: Simply leave out the matcha slurry for a caffeine-free version. For a sharper, more citrus-forward flavor, add a little extra lime zest along with the juice. Do not substitute brewed tea by pouring it in hot; hot liquid can warm the fruit and may create pressure in a closed blender. If you want to use chilled brewed green tea, replace an equal amount of the cold water with it.

Storage and Reheating

This drink is best immediately after blending, while the texture is smooth and the ice is still cold. If you have leftovers, transfer them to a clean, covered container and refrigerate within 2 hours of blending. Use within 24 hours for the best flavor and color; the spinach may darken, and the fruit pulp will separate as it sits. Shake the container firmly or stir before serving. If the smell, appearance, or texture seems off, discard it.

For food safety, keep the drink refrigerated rather than at room temperature, and discard any portion left unrefrigerated for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C). Freezing is possible, but thawed fruit drinks can separate and lose their fresh texture. If you freeze a portion, use a freezer-safe container with room for expansion, thaw it in the refrigerator, and blend it again with a splash of cold water. Reheating is not appropriate for this cold drink.

Frequently Asked Questions

Is this Hulk energy drink the same as a bottled energy drink?
This recipe is a homemade fruit-and-greens drink, not a copy of a particular packaged product. Matcha contributes tea flavor and caffeine, but the amount in a serving can vary by powder and measurement. If you want to avoid caffeine, omit the matcha; if you need to know the caffeine content precisely, check the information provided with your matcha.

Can I make it without a high-speed blender?
Yes. Chop the apple and kiwi into smaller pieces, blend the spinach with the coconut water first, and then add the remaining ingredients. Pause to scrape the sides as needed. A standard blender may leave tiny flecks of apple skin or spinach, but the drink should still be pleasant and pourable when thoroughly blended.

Can I make this drink ahead?
It can be blended a few hours ahead and kept covered in the refrigerator, though it will taste freshest right after blending. Do not add the ice until you are ready to serve if you want to limit dilution. Stir or shake the chilled drink well before pouring because the heavier fruit solids naturally settle.

What can I use instead of coconut water?
Use cold water for a less sweet, lighter result, or use chilled apple juice for a sweeter, fruitier flavor. Plain coconut water is relatively mild, so strongly flavored substitutes will change the balance. If you use juice, taste before adding honey and add lime gradually to keep the drink from becoming too sweet.

Why does my drink taste bitter?
Too much matcha, an especially strong batch of greens, or an underripe kiwi can make the flavor bitter or grassy. Blend in a little more banana or honey, then add lime a few drops at a time to brighten the taste. Next time, start with ¼ teaspoon of matcha and increase only after tasting the blended drink.

Can I use frozen spinach?
Fresh baby spinach gives the smoothest texture and brightest color. Frozen spinach can work if it is thawed and squeezed very dry first; use about ¼ cup (30 g) thawed spinach in place of the packed fresh cup. Because frozen spinach is more compact and can taste stronger, start with that amount and adjust in a later batch.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).