Enchanting Rosewater and Pistachio Milkshake

Allergens

Tree Nuts (Pistachios)

Ingredients

• 2 cups vanilla ice cream
• 1 cup whole milk
• 1/4 cup rosewater (rose petal infused water)
• 1/2 cup shelled pistachios, roughly chopped
• 3 tablespoons granulated sugar
• Pinch of sea salt
• Rose petals and crushed pistachios for garnish

Instructions

1. In a blender, combine vanilla ice cream, whole milk, rosewater, and 2 tablespoons of granulated sugar. Blend until smooth and frothy.
2. In a separate bowl, mix the roughly chopped pistachios with the remaining 1 tablespoon of sugar and a pinch of sea salt. Gently toast them in the oven at 350°F for 4 5 minutes or until fragrant. Allow to cool.
3. Divide half of the pistachio mixture into the bottoms of 6 chilled glasses. Pour the blended milkshake over the pistachios, filling each glass nearly to the top.
4. Top each milkshake with the remaining pistachio mixture and garnish with a sprinkle of crushed pistachios and rose petals. Serve immediately.

Chef’s Insight

The harmonious blend of rosewater and pistachios creates a unique flavor profile that is both comforting and exotic.

Notes

This milkshake can be easily scaled up or down to suit your needs.