Cold Misugaru Milk: Korean Multigrain Shake (2)

Verify that misugaru is roasted and ready to eat. Read grain, wheat/barley, soy, peanut and sesame labels; never use raw grain flour that needs cooking.

Add 2 tbsp powder, 375 mL milk and 1.5 tbsp honey to a shaker or blender. Water instead of milk makes the texture thinner and less creamy.

Shake or briefly blend until smooth. With only a spoon, first stir powder into a little milk, then add the rest.

Pour into two glasses, add one ice cube per glass if desired, and serve immediately. Adjust honey to taste.