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.
Yield Makes one 16-ounce milkshake or two 8-ounce milkshakes
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Add 1 ounce (2 tablespoons) Amaretto liqueur to the blender.
- Substitute chocolate ice cream for the vanilla ice cream.
- Substitute chocolate ice cream for the vanilla, and add 3 tablespoons cream of coconut.
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