Summer’s gone and it left my freezer full of blueberries. By saying full I mean that I have about 6 Kg of frozen blueberries in my freezer. I’ve been happily baking pies, made some jars of jam, yet the supply seems infinite and everytime I open a freezer drawer looking for something else I discover one more bag of blueberries. Summer’s gone and with minus temperatures outside one might think, why make milkshakes? Well, it may be cold outside but my apartment is nice and warm, so I’m happy to enjoy my cold glass of awesomeness looking at the flurrying snow outiside.
To make my milkshake a bit more special, I decided to flavour it with lavender. Dried lavender was delivered to me from Italy when my parents visited in the summer. I keep some of it in a vase because it looks pretty, and some of it in a container to use for cooking. To extract some of the flavour I made a small infusion of 1/2 tsp of dried lavender flowers and 2 tsp boiling water, and I have let it sit for approximately 20 minutes. I was afraid of using too much because I didn’t want this flavour to take over. So here is the complete list of ingredients for this delicious treat.
Blueberry lavender milkshake:
- 100 g frozen blueberries
- 150 ml rice milk
- 2 tbsp honey
- 1/2 tsp dried lavender flowers
- 2 tsp boiling water
I started off by blending the blueberries and the rice milk in my blender jug, then I added the honey and the lavender extract I wrote about earlier. The dried flowers will absorb some of the water in the infusion, so what I had left was 1 tsp of lavender water which was just enough to lightly flavour my smoothie. I didn’t want to add the flowers, too, as I was afraid it would be too overwhelming. Blend again to incorporate the honey and serve. It took me until I bought myself a decent blender jug to be able to make this. I didn’t trust my plastic hand blender to be tough enough for the job. But my blender jug is a sturdy one and has an “ice crush” setting, so it worked perfectly. Since I’m using frozen blueberries I didn’t put any ice in the milkshake. Despite trusting my blender, I let the blueberries sit for a couple of minutes out of the freezer before adding them to the jug.
The use of honey, with its distinctive flavour, and the hint of lavender that makes the sweetness of the honey more floral will turn this blueberry milkshake into a sweet flowery treat. I chose rice milk over cow milk because I thought it would help to make the flavour even more interesting. I believe that also almond milk would do a great job, and might try that as well in the future.
Not your average wintertime drink, but this milkshake is a boost of vitamins and flavour that will colour any dark December day.