Description

Ingredients

• Smoothie base
• 🌾 35 g misugaru powder, Korean roasted grain mix (¼ cup / 1.2 oz) Original: 🌾 35 g misugaru powder, Korean roasted grain mix (¼ cup / 1.2 oz)
• 🥛 300 ml cold milk, dairy or oat (1¼ cups / 10 fl oz) dairy Original: 🥛 300 ml cold milk, dairy or oat (1¼ cups / 10 fl oz)
• 🍌 120 g ripe banana, sliced (1 medium / 4.2 oz) Original: 🍌 120 g ripe banana, sliced (1 medium / 4.2 oz)
• 🍯 15 ml honey or sugar syrup (1 tbsp / 0.5 fl oz) Original: 🍯 15 ml honey or sugar syrup (1 tbsp / 0.5 fl oz)
• 🧂 1 g fine sea salt (¼ tsp / 0.04 oz) Original: 🧂 1 g fine sea salt (¼ tsp / 0.04 oz)
• 🧊 200 g ice cubes (about 1½ cups / 7 oz) Original: 🧊 200 g ice cubes (about 1½ cups / 7 oz)
• Finish Original: Finish
• ⚫ 6 g toasted sesame seeds, optional (2 tsp / 0.2 oz) sesame Original: ⚫ 6 g toasted sesame seeds, optional (2 tsp / 0.2 oz)
• 🌰 10 g crushed walnuts or pine nuts, optional (2 tbsp / 0.35 oz) nuts Original: 🌰 10 g crushed walnuts or pine nuts, optional (2 tbsp / 0.35 oz)
• 🍂 1 g ground cinnamon, optional (¼ tsp / 0.04 oz) Original: 🍂 1 g ground cinnamon, optional (¼ tsp / 0.04 oz)

Preparation

• Chill the glass Fill a tall glass with ice for 30 sec, then discard any meltwater so the shake stays thick. 🧊
• Load the blender Add milk, banana, misugaru, honey or syrup, salt, and ice to a blender. 🥛
• Blend smooth Blend 25–30 sec until silky and thick, with no grainy pockets. 🌾
• Adjust texture If too thick, add 30 ml (2 tbsp / 1 fl oz) milk and blend 5 sec, if too thin, add 3–4 ice cubes and blend 5 sec. 🥤
• Finish clean Pour into the chilled glass and top with sesame, nuts, or cinnamon if using. ⚫

Total Time

Nutritional Value

Advice

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