Black Currant Licorice Milkshake
A Scandinavian-inspired milkshake that blends tart black currant juice with the distinctive anise notes of licorice root, sweetened with honey and enriched with milk. The licorice root steeps briefly to infuse a subtle, complex flavor that complements the berry's natural tartness. Serve cold for a refreshing, elegant drink with layers of flavor.
- Prep
- 5 min
- Cook
- 3 min
- Wait
- 7 min
- Total
- 15 min
- Makes
- 2 milkshakes (about 12 fl oz / 355 ml each)
Steps
Before you start
- Chill two tall glasses in the freezer for 5 minutes before serving
- Have ice cubes ready—about 1 cup total
- Use fresh or high-quality black currant juice (not concentrate) for the best flavor
Heat water and infuse licorice
- In a small saucepan, bring ½ cup (120 ml) water to a boil over medium-high heat.
- Add the 1 tablespoon (8 g) dried licorice root pieces and remove from heat.
- Let steep for 5–7 minutes, stirring occasionally, until the liquid turns pale golden and tastes distinctly of anise.
- The longer you steep, the stronger the licorice flavor; start at 5 minutes if you prefer a subtle note.
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Ready when: Liquid is pale golden, fragrant, and has a pronounced anise flavor
Tip: Don't over-steep licorice root; it can become bitter or overpowering. Taste at 5 minutes and decide if you want more time.
Strain the infusion
- Pour the licorice infusion through a fine-mesh strainer into a small bowl or measuring cup, discarding the root pieces.
- You should have about ½ cup (120 ml) of strained liquid.
- Let it cool to room temperature while you prepare the remaining ingredients—about 3 minutes.
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Ready when: All licorice root pieces are removed and the infusion is clear
Tip: Straining thoroughly prevents any gritty texture in your finished milkshake.
Combine ingredients and blend
- Pour the cooled licorice infusion, 1.5 cups (355 ml) black currant juice, 1 cup (240 ml) cold milk, and 2 tablespoons (30 ml) honey into a blender.
- Add 1 cup (150 g) ice cubes.
- Blend on high speed for 45–60 seconds until smooth, creamy, and fully combined.
- The shake should be thick but pourable, with no visible ice crystals.
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Ready when: Mixture is smooth, creamy, and homogeneous with no ice chunks visible
Tip: Blend in short pulses at first if your blender struggles, then switch to high speed. If the shake is too thick, add 2–3 tablespoons more cold milk and blend briefly.
Season and serve
- Taste the shake.
- If desired, add a tiny pinch of fine sea salt to enhance the berry and anise flavors—this rounds out the taste and prevents the drink from feeling one-dimensional.
- Pour into two chilled glasses and serve immediately with a straw.
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Ready when: Shake is poured into glasses and ready to drink
Tip: Salt is optional but recommended; it's a Scandinavian touch that awakens the flavors without making the shake taste salty.
Good to know
Tips
- Black currant juice can be found in Scandinavian markets, health food stores, or online. Choose unsweetened or lightly sweetened varieties—overly sweet juice will make the milkshake cloying.
- For a non-dairy version, substitute the milk with unsweetened oat or almond milk, though you may want to add a touch more honey to balance the creaminess.
- If your licorice root is in large chunks, break it into smaller pieces before steeping so it releases flavor more quickly and evenly.
- Chill your glasses in the freezer for 5–10 minutes before serving; a cold glass keeps the shake colder longer and improves the drinking experience.
Make ahead
You can prepare the licorice infusion up to 4 hours ahead; store it covered in the refrigerator. Chill it before blending. The finished milkshake is best consumed immediately, but it can be refrigerated for up to 2 hours if necessary (the texture will separate and thicken slightly).
Storage & reheating
This milkshake is best served fresh. If leftover, refrigerate in a sealed container for up to 2 hours. Separation is normal; re-blend or stir vigorously before serving. Do not freeze.
Substitutions
- whole milk, cold → Heavy cream (use ¾ cup / 180 ml cream plus ¼ cup / 60 ml cold water) or Greek yogurt (use ½ cup / 120 ml yogurt plus ½ cup / 120 ml milk). Cream makes a richer, more decadent shake; yogurt adds tang and thickness. Both work beautifully with the licorice and currant.
- honey → Maple syrup or agave nectar (use the same amount) or simple syrup (use 1.5 tablespoons / 22 ml for less sweetness). Maple syrup adds earthy warmth; agave is more neutral. Adjust to taste—the shake is naturally tart from the currants.
- licorice root pieces, dried → 1 pinch of fennel seed or ¼ teaspoon anise seed, crushed, steeped the same way. These give a similar anise note but are slightly sharper and less smooth than licorice root.
- black currant juice, unsweetened or lightly sweetened → Blackberry juice, blueberry juice, or a combination of the two (maintain the 1.5 cup / 355 ml total). Blackberry is tarter; blueberry is milder. Either works, though the flavor profile shifts away from Scandinavian authenticity.
