Amaretti Almond Milkshake
A creamy, indulgent milkshake built on the sophisticated almond notes of Italian amaretti cookies and silky almond milk. The combination of heavy cream and milk creates a luxurious texture, while honey adds subtle sweetness and a touch of vanilla bridges the flavors. Serve cold as a dessert drink or afternoon treat.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 milkshakes (about 12 oz / 355 ml each)
Steps
Before you start
- Chill the blender cup or pitcher in the freezer for 5–10 minutes for a thicker, colder shake
- Have ice cubes ready
- If your amaretti cookies are very hard, break them into small pieces before blending
Combine base ingredients
- Pour the cold almond milk, heavy cream, and whole milk into the blender.
- Add the honey and vanilla extract.
- This creates the liquid foundation for the shake.
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Tip: Using cold milk and cream ensures your shake will be refreshingly thick without needing as much ice.
Add cookies and ice
- Add the broken amaretti cookie pieces and ice cubes to the blender.
- The cookies will break down completely during blending to distribute their almond flavor throughout.
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Tip: Breaking the cookies into pieces before adding them helps the blender break them down more evenly and prevents clumping.
Blend until smooth
- Blend on high speed for 1 to 1½ minutes, until the shake is completely smooth and creamy.
- You should not see any cookie pieces or chunks; the almond flavor will be fully distributed throughout.
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Ready when: Shake is completely smooth with no visible cookie particles and forms a thick, pourable consistency
Tip: If the shake is too thick to blend smoothly, stop and add 2–3 tablespoons more almond milk; if too thin, add a few more ice cubes.
Pour and serve
- Divide the shake between two chilled glasses and serve immediately while it is still cold and thick.
- The shake will begin to separate if left standing.
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Tip: Pour into pre-chilled glasses to keep the shake as cold as possible for the longest time.
Good to know
Tips
- For a boozy version, add 1 ounce (30 ml) of amaretto liqueur or almond-flavored liqueur just before blending.
- Freeze the blender container or pitcher before making the shake for an even thicker, frostier result.
- If you prefer a sweeter shake, add 1 extra amaretti cookie (about 15 g) or an additional tablespoon of honey.
- Toast the amaretti cookies lightly (about 2–3 minutes at 325°F / 160°C) before breaking them up for a deeper, more pronounced almond flavor.
Make ahead
Assemble all dry ingredients (amaretti cookies broken into pieces and measured ice) in a bowl or container up to 6 hours ahead. Keep refrigerated. When ready to serve, add liquid ingredients to the blender and blend as directed.
Storage & reheating
Best served immediately. Leftover shake (if any) can be refrigerated in a sealed container for up to 2 hours, but separation and thinning will occur. Not suitable for freezing. Do not attempt to re-blend separated shake—instead, discard and make fresh.
Substitutions
- unsweetened almond milk → whole milk or 2% milk. This will shift the flavor away from the almond notes but creates a creamier, richer shake. Use the same amount.
- heavy whipping cream → Greek yogurt (plain, unsweetened). Use ½ cup (120 ml) Greek yogurt instead of heavy cream for a tangier, protein-rich shake. Texture will be slightly thicker.
- Italian amaretti cookies → almond biscotti or almond flour (2 tablespoons) blended with 1 tablespoon honey. Almond biscotti will give a similar but slightly harder texture; almond flour provides pure almond flavor without the cookie texture.
- honey → maple syrup or agave nectar. Use the same amount (2 tablespoons). Maple syrup adds a subtle earthiness; agave is milder. Adjust sweetness to taste.
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- Meal
- Dessert
- Cuisine
- Italian
- Diet
- VegetarianHalal