Bloom Greens taste best when you move beyond plain water and start using a few simple tricks: more liquid, colder temperatures, and strategic mix-ins that mask the earthy, slightly bitter base. Even the most popular flavors like Mango and Strawberry Kiwi can hit you with a grassy aftertaste or a lingering sweetness that feels off. Here’s how to fix that.
Start With the Right Liquid Ratio
Bloom recommends mixing one scoop into 8 to 12 fluid ounces of cold water, but most people who find it unpleasant are using the lower end of that range. If the taste feels too concentrated or the sweetness is overwhelming, try the full 12 ounces or even push to 14. More liquid dilutes both the grassy undertone and the sweetener flavor without reducing the nutrients you’re getting per scoop.
Cold liquid also makes a noticeable difference. Chilling suppresses bitter flavors on your palate, which is why room-temperature Bloom tastes noticeably worse than a version shaken with ice. Toss a few ice cubes into your shaker bottle or mix with refrigerator-cold water at minimum.
Swap Water for Something With Natural Flavor
Water is the easiest mixer, but it does nothing to cover the vegetal taste of a greens powder. Coconut water adds mild sweetness and a rounder mouthfeel. Orange juice (100%, not from concentrate with added sweeteners) pairs especially well with the Citrus, Mango, and Orange Passionfruit varieties because the natural acidity cuts through the earthy notes. Pineapple juice works similarly well with the Pineapple flavor.
If you want the fizz without the sugar, sparkling water with a small splash of juice is a solid middle ground. The carbonation gives it a soda-like quality that distracts from the supplement taste, and the juice splash provides just enough sweetness to balance things out.
Blend It Into a Smoothie
Blending is the single most effective way to make Bloom taste genuinely good rather than just tolerable. The key is using ingredients with enough flavor density and texture to completely absorb the greens powder into the background. A strong combination: half a banana, a handful of frozen strawberries, one pitted date, a tablespoon of nut butter, a splash of unsweetened almond milk, and a few ice cubes. The banana and date provide natural sweetness, the nut butter adds richness that coats any lingering bitterness, and frozen fruit keeps it thick and cold.
For the Berry or Strawberry Kiwi flavors, lean into mixed berries and a squeeze of lime. For Mango or Peach, frozen mango chunks and a splash of coconut milk work well. The goal is to pick smoothie ingredients that complement the flavor you already have rather than fighting it.
Neutralize the Sweetener Aftertaste
A common complaint about Bloom isn’t the greens themselves but the lingering aftertaste from the sweetener. That slightly metallic, too-sweet finish is a signature of stevia-type sweeteners, and it’s something you can actively counteract.
Acid is your best tool here. A squeeze of fresh lemon or lime juice into your Bloom drink shortens how long that aftertaste lingers on your tongue. Citric acid essentially resets your palate. A tiny pinch of salt (we’re talking a few grains, not a full pinch) also helps. Salt suppresses bitter perception and balances sweetness, which is why it’s used in baking. Together, a squeeze of citrus and a touch of salt can transform a drink that tastes artificially sweet into something much more natural.
Fresh mint is another option. Research on stevia bitterness has found that mint and lemongrass both improve the overall taste acceptability of stevia-sweetened products. Muddling two or three fresh mint leaves into your Bloom drink, or blending them into a smoothie, adds a clean flavor that masks that lingering finish.
Add Cacao for Chocolate-Forward Flavors
This one sounds unusual, but a teaspoon of raw cacao powder mixed into Bloom (especially the Original or Coconut flavors) creates a surprisingly drinkable chocolate-greens combo. Cacao has a deep, rich bitterness that’s more familiar and pleasant than the grassy bitterness of greens powder. Your brain essentially replaces “this tastes like lawn clippings” with “this tastes like dark chocolate.” Blend it with banana, almond milk, and ice for something close to a chocolate milkshake.
Use It Somewhere Other Than a Drink
If you’ve tried everything and still can’t stand drinking it, Bloom powder works in recipes where the flavor gets buried entirely. One approach: mix half a teaspoon into a salad dressing made with olive oil, apple cider vinegar, a minced shallot, a minced garlic clove, and a teaspoon of maple syrup. The vinegar and garlic dominate the flavor profile, and the greens powder essentially disappears. You can also stir a scoop into overnight oats, fold it into energy ball recipes with dates and nut butter, or mix it into yogurt with granola and berries on top.
Pick the Right Flavor to Begin With
Bloom currently offers ten flavor options: Mango, Strawberry Kiwi, Berry, Watermelon, Peach, Pineapple, Orange Passionfruit, Coconut, Citrus, and Original. If you’re sensitive to that grassy undertone, the tropical and citrus-forward flavors (Mango, Pineapple, Citrus) tend to hide it best because their acidity naturally competes with the bitterness. Berry flavors can sometimes amplify the earthy taste because berry and “green” notes sit in a similar flavor range. Original is the most challenging for most people since there’s no added fruit flavor doing any masking work at all.
If you’ve been struggling with one flavor, it’s worth trying a different one before giving up on the product entirely. The difference between flavors isn’t subtle.
Fix Clumping and Gritty Texture
Taste isn’t just flavor. Texture matters too, and Bloom powder can clump if you don’t mix it properly. A standard shaker bottle with a wire ball works better than stirring with a spoon, but a small electric milk frother is the best tool for mixing it into a glass of water or juice. It breaks up clumps in about 15 seconds and creates a slightly frothy texture that feels smoother going down. If you’re making a smoothie, a high-speed blender handles dissolution completely, so clumping isn’t a factor at all.
Always add the liquid first, then the powder. Dumping powder in first and pouring liquid on top is the fastest way to create stubborn clumps that stick to the bottom of your glass.