Four Seasons Of Maple: A Tropical Rainbow Smoothie

• Spring (Sweet Bean Paste) and Winter (Coconut) Smoothie layers
• 1/4 cup heavy cream, cold
• 1/2 cup milk, cold
• 5 tablespoons red bean paste*
• 6 cubes ice, about 2 1/2" x 1 1/2"
• 6 tablespoons coconut milk**, chilled after pouring from room temperature can (shake can well before using)
• 6 tablespoons milk, cold
• 3 tablespoons maple syrup Grade B, cold
• 6 cubes of ice, same size as above
• Autumn (Thai Tea) and Summer (Green Tea) Smoothie layers
• 2 teaspoons thai tea leaves/powder
• 1/2 cup milk
• 1/2 cup heavy cream(or coconut milk)
• 3 tablespoons maple syrup,cold
• 6 ice cubes
• 2 teaspoons green tea powder (matcha)
• 6 tablespoons milk,cold (or coconut milk)
• 6 tablespoons coconut milk,cold per above
• 3 tablespoons maple syrup, cold
• 6 ice cubes

1. If you want to make all four layers, the order is important. Red Bean Paste(Spring) is on the bottom because it is the heaviest. Coconut (Winter) goes on top of it. Thai Tea (Autumn) is next and Green Tea(Summer) is the top layer. When seen and eaten, one begins at the top with Summer and then goes down through Autumn, Winter, and finally, Spring.
2. Spring/ Red Bean:rnInto a blender place cream through red bean paste. Buzz to thoroughly combine. Add ice and pulse 1-2 minutes til ice is finely ground and smoothie is a thick cold mass. If one or 2 lumps of ice remain, toss them out. Pour this red bean layer into the bottom of 4 clear glass highball glasses or champagne flutes.
3. Winter/ Coconut:rnRinse blender quickly in cold water and dry.Add coconut milk through maple syrup and buzz to combine. Add ice cubes and taste and add maple syrup if needed.Proceed as above. Pour onto Red Bean layer in 4 glasses.
4. Note: * red bean paste can be found canned or in plastic refrigerator pouch in both Japanese and Chinese/Korean stores. If you have many to choose from, choose the one with the least sugar content. Also, since this is a blenderized drink, choose a smooth puree rather than a chunky one.
5. Note: ** the best coconut milk for this is the Thai canned brand, Chaukoh.
6. Autumn/Thai Tea:rnCombine milk and cream in saucepan; heat over medium high heat til bubbles form around edge, turn off heat, add thai tea, cover and steep 2 hours. Strain, chill cream/milk. This should be done at least 4 hours ahead of assembly. Into blender, place cream mixture and maple syrup. Buzz to blend thoroughly. Add ice cubes and proceed as above. Pour this over the Winter (Coconut) layer.
7. Summer/ Green Tea:rnInto the blender place coconut milk through green tea powder. Buzz to combine thoroughly. Check to make sure there are no tea lumps. Add maple syrup and buzz. Then add ice cubes as above. Pour this layer as the top layer in all the glasses.

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Taken from food52.com/recipes/16799-four-seasons-of-maple-a-tropical-rainbow-smoothie (may not work)