Ingredients

2 cup makgeolli (Korean rice wine), chilled
1 cup vanilla custard
1/3 cup sweetened condensed milk
100 g vanilla ice cream (3.5 ounces)
1/2 tsp vanilla extract
160 g ice cubes (5.6 ounces)

Instructions

Begin by carefully stacking the required ingredients into the blender. Engage the blender for approximately 30 seconds, or until the mixture achieves a smooth consistency, speckled with small ice fragments. Be mindful to stop blending before it becomes fully liquid - these tiny ice pieces contribute to a delightful texture in the shake. Pair it with your meal of choice. You might be surprised how well it complements a burger!