Bring the Cafe Experience Into Your Home During the Lockdown With BOTANIST Tokyo’s Smoothe Recipe

19.April.2020 | FOOD

With the lockdown in place as a result of the coronavirus and businesses closed, BOTANIST’s flagship cafe in Tokyo has released two recipes for people to enjoy the BOTANIST cafe experience from their very own home.

 

The two beverages in question are the delicious-looking “Smoothie Bon Bon Pineapple & Kiwi” and the healthy vegan-friendly “Spring Smoothie.” Both are super simple to make, so check out the recipes below.

 

Smoothie Bon Bon Pineapple & Kiwi

The ingredients used in this tropical drink give it a marble effect, combining pineapple with shiikuwasha syrup and apricot whipped cream. At the very bottom is a sweet kiwi sauce to stir into the drink with your straw for a further depth of flavour.

 

Ingredients (Serves 1)

▼Smoothie
100g pineapple / 10ml juice of shiikuwasha citrus / 60ml milk / 5g granulated sugar

 

▼Amaretto Whipped Cream

20ml whipped cream / 1ml amaretto syrup / 30ml kiwi sauce

▼Toppings
10-13 pineapple slices cut like diamonds / 25g granola / 5g crunchy chocolate pieces / 1 mint leaf

 

Shiikuwasha can be replaced with lemon or lime juice. Taste as you go and adjust to your palate as necessary. Adding amaretto syrup to the whipped cream gives it an apricot taste, but the amaretto is optionalーplain whipped cream works great too. If you can’t get your hands on kiwi sauce, substitute with fresh kiwis. Slice and crush to make it into a puree so it’s small enough to be sucked through your straw.

 

Method

①Measure out your ingredients. Cut your pineapple into diamond slices (see below).
②Put the kiwi sauce into your cup or glass.
③Mix the whipped cream and amaretto syrup. Use a spoon to spoon the whipped cream around the inside of the cup to create a marble effect.
④Blend together your smoothie ingredients and pour into the cup.
⑤Top with the granola.
⑥Spread your pineapple slices around the outside of the cup. Finish with your chocolate crunch pieces and mint leaf.

 

Slicing the Pineapple

①Slice off the top and bottom of your pineapple.
②Slice through the length of the pineapple to divide into four sections.
③Chop off the inner white part of the pineapple.
④-⑥Following the picture below, slice your pineapple into diamond chunks and throw away the skin.
⑥Slice the chunks into thin diamonds.
⑦Spread the slices to create a sunflower pattern. Adjust according to your cup size. Make sure your granola is lower than the lip of your cup so you can properly balance the shape of your pineapple flower.

 

Spring Smoothie

This refreshing smoothie is packed full of spring berries. It’s the perfect spring accompaniment with the sweet and sour kick of the strawberries and raspberries and the subtle sweetness of the sugar beet and soy milk.

 

Ingredients (Serves 1)

50g strawberries / 30g raspberries / 30g sugar beet* / 230ml soy milk
*The sugar beet can be replaced with gomme syrup to make the beverage vegan-friendly. If you’re using caster sugar or granulated sugar, make sure it is fully dissolve into the soy milk first before making the drink.

 

Method

①Measure out your ingredients. A scale like the one above is super useful in this situation since it saves on washing too!
②Put in all the ingredients and mix until smooth.
③Pour into a large glass.

 

BOTANIST Tokyo is currently temporarily closed as a result of the ongoing COVID-19 pandemic. Bring the cafe experience home by making one of their tasty smoothies!

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