This is a quick and easy almond milkshake recipe that is good for all ages. With a few sips of this almond, milkshake soothes your sweet curving. For summers we all need some cold beverage, milkshakes, and some ice creams. Almonds have rich nutrients which help a lot to control your cholesterol, reduce blood pressure, great for skin and hair.
What Is Almond Milkshake?
Almond milkshake is also known as badam milkshake. This is made with few almonds, sugat, milk, and some corn starch. You can make this tasty shake in 15 to 20 minutes. I love my milkshake thick that’s why I used corn starch for this but you can avoid it if you don’t want your milkshake thick. Read on how to make this thick and creamy almond milkshake at home below!
How To Make Almond Milkshake?
It starts with soaking almonds for 3 to 4 hours. After that peel the skin of almonds then make puree with the help of blender. Heat some milk for 5 minutes then add sugar and corn starch mix with water, cook for 7 minutes. Then add almond puree and a pinch of cardamom powder with some saffron or yellow food color.
You can make many types of milkshakes at home with some basic ingredients like cashew, figs, dates, and with all dry fruits. You can add ice cream for a rich and creamy texture. Serve almond milkshake chilled with a scoop of ice cream. You can try my other drinks in this summer.
- 500 ml of milk
- 4 tablespoon of sugar
- A pinch of cardamom powder
- 20 almonds
- A pinch of saffron or yellow food color
- a scoop of ice cream(optional)
- 2 tablespoon of corn starch
Soak almonds for 3 to 4 hours. Usually I prefer soaked almonds because it enhance the flavour of almonds and easily pureed. After that peel the skin of almonds.
I am using skimmed dairy milk for this recipe. You can use almond milk, coconut milk, cow milk, or any dairy free milk, but if you want rich flavor in your shake then use full fat milk. Make puree of almonds.
Boil milk for 5 minutes.
Then add sugar and stir it.
After that take corn starch and make a paste with 2 tablespoon of water then add into milk and stir in medium flame. For 4 minutes. Keep stiring.
Now, add almond puree into milk and cook for 4 to 5 minutes. Then add a pinch of cardamom powder. Add some saffron or food color. Turn off the heat and place aside for Collins down then keep it into refrigerator for 2 to 3 hours.
Serve it either hot or chilled. As you like.