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Toasted Almond Milkshake

I love the nuttiness and crunchiness that toasted and chopped almonds add to this milkshake. Just a tiny drop of almond extract is needed to enhance the flavor of the nuts; it should veer toward subtle as opposed to overwhelming. Though the basic recipe is delicious as is, you can also take some liberties, and I have given a couple of suggestions for doing so below. I am partial to the Chocolate Almond Coconut Milkshake, which tastes just like one of my favorite candy bars.

Recipe information

  • Yield

    Makes one 16-ounce milkshake or two 8-ounce milkshakes

Ingredients

1/2 cup plus 1 tablespoon coarsely chopped almonds, lightly toasted
3/4 cup whole milk
1 tablespoon sugar
1/4 teaspoon pure almond extract
11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
Freshly Whipped Cream (page 154; optional)

Preparation

  1. Step 1

    Combine 1/2 cup of the almonds, the milk, and the sugar in a small saucepan and bring to a simmer over medium heat. Transfer to a bowl, cover, and let steep in the refrigerator for at least 4 hours.

    Step 2

    Strain the milk into a blender (discard the nuts). Add the almond extract and ice cream and blend until smooth, about 10 seconds. Serve immediately, topped with a dollop of whipped cream, if desired, and garnished with the remaining 1 tablespoon chopped almonds.

  2. ADULTS

    Step 3

    Add 1 ounce (2 tablespoons) Amaretto liqueur to the blender.

  3. CHOCOLATE ALMOND MILKSHAKE

    Step 4

    Substitute chocolate ice cream for the vanilla ice cream.

  4. CHOCOLATE ALMOND COCONUT MILKSHAKE

    Step 5

    Substitute chocolate ice cream for the vanilla, and add 3 tablespoons cream of coconut.

Bobby Flay's Burgers, Fries, and Shakes
TagsMilkshakeBeveragesAlmondNutChocolateGluten FreeNonalcoholicEasy5 Ingredients or FewerSimmerBlenderCookbooks
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