/Lavender Honey–Vanilla Shake
vanilla shake

Lavender Honey–Vanilla Shake

Lavender Honey–Vanilla Shake: Not surprisingly, the flavor of culinary lavender is herbaceous and floral, so it underscores beautifully the floral notes in the honey. 


½ cup honey (about 6 ounces/170 grams)
3 tablespoons fresh or dried lavender flowers (reserve a few small leaves for garnish, if desired; about ¼
ounce/7 grams)
½ cup cold whole or lowfat milk (about 4 ounces/125 milliliters)
¼ teaspoon pure vanilla extract
½ teaspoon freshly squeezed lemon juice
8 medium scoops vanilla bean or original vanilla ice cream (about 1 quart/24 ounces/680 grams), softened
until just melty at the edges

For the lavender-infused honey: Mix the honey and lavender in a small saucepan
over medium-low heat and heat until the honey is fluid, about 2½ minutes. Off the heat,
cover the pan and set aside to steep for 1 hour. Strain the mixture into a small bowl,
pressing on the lavender to release all the honey. Cover and set aside at room temperature
until ready to use (up to 5 days).

For the shake: Place the milk, vanilla extract, lemon juice, and ¼ cup (85 grams) of the
lavender-infused honey in a blender and blend to mix thoroughly, about 15 seconds. Add
the ice cream and pulse several times to begin breaking it up. With the blender motor off,
use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing,
stopping, and mashing until the mixture is well blended, thick, and moves easily in the
blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at

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