If you are looking for a thick, flavorful shake with plenty of almond flavor in it, with or without the crunch, you are in the right place. For, we have 3 recipes for chocolate milkshake with almonds which uses whole milk to plant-based almond milk with plenty of cocoa powder, some chocolate shavings, and if you are feeling fancy, chill some glasses and drizzle them with chocolate syrup and serve the chocolate shake in it.
1. Chocolate Milkshake with almonds
Ingredients:
For the cocoa syrup:
- ¼ cup lukewarm water
- 3 tbsp cocoa powder
- ¼ cup sugar, adjust to taste
For the shake:
- 2 ½ cups whole milk, chilled
- 3 tbsp chopped almonds
- 6-8 ice cubes, optional
- 2-3 scoops chocolate ice cream, optional
- 2-3 tbsp chocolate sauce, optional
Instructions:
- Let’s make the cocoa syrup first. Take a small bowl, pour the lukewarm water.
- Add the 2 tablespoons of cocoa powder. If you want a richer flavour, add 3 tablespoons instead of 2 tablespoons of cocoa powder.
- Add the sugar next, as per taste. Mix so both dissolve well.
- Now, for the chocolate milkshake. Pour this cocoa syrup into a mixer.
- Add some ice cubes and the whole milk.
- Add the almonds and blend until smooth.
- To serve (this recipe makes 2 servings) drizzle some chocolate syrup on the sides of the 2 glasses, then pour the chocolate milkshake into the glasses.
- Add the scoop of chocolate ice cream and serve immediately.
Tips & Tricks:
- Raw almonds taste flat; make sure to use toasted ones. Toast them for 2-3 minutes in a dry pan until they smell nutty for a big boost in flavor.
- If your cocoa or sugar clumps, you’ll end up with a strange milkshape with pockets of dry powder. Make sure to get rid of the lumps before blending.
- Use cold milk, cold syrup, and even chill your serving glasses for the best experience
- Make sure you don’t blend the almonds for too long, to avoid them becoming paste-like and making the shake heavy.
- Taste the shake before serving. If it’s too bitter, add a bit more sugar or drizzle some extra chocolate sauce.
2. Chocolate Almond Milkshake with Yogurt
Ingredients:
- 1 pint chocolate ice cream, softened
- 1 cup whole milk
- 1 cup low-fat vanilla yogurt
- 1/2 cup unsalted almond or peanut butter, smooth
- 1 tsp vanilla extract
- 1 (2-ounce) Cadbury Bournville dark chocolate bar, shaved
- 5 tbsp almond slivers
Instructions:
- Add the cream, milk, yogurt, almond or peanut butter, and vanilla extract in a blender until smooth.
- Run the blender until you have a smooth liquid.
- Decorate 4 glasses with chocolate syrup and pour the shake into them.
- Using a vegetable peeler, shave down a bar or two of the Bournville chocolate. Use chilled bars for optimal results.
- Sprinkle the chocolate and almond slivers on top of each milkshake. Serve the shakes with a straw in each glass.
Tips & Tricks:
- Let the ice cream sit out for 5-10 minutes before making the milkshake to get soft ice cream. It should be soft enough to scoop, but not liquid.
- If you're deciding between peanut and almond butter, go with almond if you want a creamier shake. Peanut butter has a stronger taste and can take over.
- Use a yogurt that isn’t too sour or runny, preferably vanilla flavored. If it's watery, strain it for 10 minutes with a coffee filter or muslin cloth to get a thicker shake.
- Don’t use soft room temperature chocolate to get better chocolate shavings. Stick the bar in the fridge for 10 minutes before shaving.
- Add the chocolate shavings and almond slivers at the last second of blending or just use them as a topping to keep them from getting lost in the milkshake.
3. Chocolate Almond Milk Smoothie
Ingredients:
- 1/2 cup vanilla almond milk (sweetened)
- 1 frozen banana, cut into chunks
- 1 tbsp Cadbury cocoa powder
- 1-2 tsp chia seeds, optional
- 1/4 tsp ground cinnamon, optional
- 2 tbsp almond slivers
Instructions:
- Take a high-speed blender. Add the almond milk, or any other plant-based milk.
- Then add the chopped frozen banana, cocoa powder, chia seeds (preferably soaked), cinnamon, and almond slivers.
- Blend until smooth and pour into a chilled tall glass and serve.
Tips & Tricks:
- A whole frozen banana is tough on your blender and hard to measure, so cut it into pieces. Small chunks blend quicker and make the smoothie thicker without overworking the blades.
- Dry chia seeds are okay, but soaked ones are ideal for the milkshake swap with basil seeds if preferred. Soak them in a tablespoon of water for 10 minutes before blending to avoid a sticky texture.
- If you want a spoonable smoothie or a smoothie bowl, drop it to ⅓ cup of almond milk. Start low and add more only if the blender stalls.
- If you're on the fence about cinnamon, try just a pinch. It doesn’t make the smoothie taste like a dessert, just brings in relief from the sweetness.
- Blend everything first until smooth, then toss in the almond slivers and pulse a couple of times to keep the almond crunch.