Brown Rice Almond Milk Creamy Shake
A velvety grain-based milkshake made with brown rice flour for natural sweetness and body, creamy almond butter, and chilled almond milk. Subtly sweet with vanilla notes, this shake is satisfying enough for breakfast or a wholesome snack. The brown rice flour gives it a delicate, slightly nutty flavor and smooth mouthfeel without any grittiness.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 shakes (about 1½ cups / 360 ml each)
Steps
Before you start
- Chill the almond milk in the refrigerator for at least 1 hour, or use it straight from the fridge
- Have all ingredients at room temperature or cold (the colder the ingredients, the thicker and more luxurious the shake)
- Use a high-powered blender for the smoothest result; a regular blender will work but may leave tiny specks
Combine dry ingredients
- Add the brown rice flour (3 tbsp / 30 g) to your blender.
- Brown rice flour is finely milled and mixes smoothly into liquid, creating a silky base without graininess.
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Tip: Avoid clumping by adding the flour first before the liquids
Add wet ingredients and flavoring
- Pour in the cold almond milk (1.5 cups / 360 ml), then add the almond butter (3 tbsp / 48 g) and vanilla extract (¾ tsp / 3.75 ml).
- If you prefer a sweeter shake, add the honey (1 tbsp / 20 g) now.
- Almond butter can clump, so blending liquids with the flour first helps it incorporate evenly.
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Tip: Use creamy almond butter, not crunchy, for a perfectly smooth texture
Add ice and blend
- Add the ice cubes (½ cup / 120 ml).
- Start on low speed for 10–15 seconds to begin breaking down the ice and flour, then increase to high speed and blend for 30–45 seconds until completely smooth and creamy.
- The shake should be thick enough to hold its shape but still pourable.
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Ready when: Shake is completely smooth, no visible ice chunks or flour particles remain, and has a luxurious, creamy consistency
Tip: Don't over-blend or the shake may become too warm; stop as soon as the texture is smooth
Pour and serve immediately
- Pour the shake into two tall glasses (10–12 oz / 300–360 ml each).
- Serve right away while it's thick, creamy, and cold.
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Tip: If the shake sits more than a few minutes, it may separate slightly; give it a quick stir before drinking
Good to know
Tips
- Brown rice flour is less refined than white rice flour, so it carries more of rice's subtle, slightly sweet, slightly nutty flavor. Look for it in the baking aisle or bulk section of your grocery store.
- For a creamier, more indulgent shake, replace 2 tbsp (30 ml) of the almond milk with full-fat coconut milk or cashew cream.
- If you want a thinner shake, reduce the brown rice flour to 2 tbsp (20 g) or add an extra ¼ cup (60 ml) of almond milk.
- Customize the flavor by adding a pinch of cinnamon, cardamom, or a few drops of rose water for an Asian-inspired twist.
Storage & reheating
Store any leftover shake in an airtight container in the refrigerator for up to 1 day. The shake will separate slightly as it sits; stir well or re-blend briefly before serving. Not recommended for freezing due to texture changes.
Substitutions
- unsweetened almond milk, cold → Oat milk or cashew milk. Oat milk adds earthiness and natural sweetness; cashew milk is richer and slightly sweeter. Use the same quantity.
- almond butter (natural, creamy) → Tahini (sesame seed butter) or sunflower seed butter. Tahini brings a subtle, complex flavor; sunflower seed butter is slightly sweeter. Use the same 3 tbsp / 48 g quantity.
- brown rice flour → White rice flour or millet flour. White rice flour is milder and slightly sweeter; millet flour adds a gentle corn-like sweetness. Both blend smoothly. Use the same quantity.
- vanilla extract → Maple syrup or almond extract. Maple syrup adds warmth and depth (use ½ tbsp / 7.5 ml); almond extract intensifies the almond flavor (use ¼ tsp / 1.25 ml to avoid overpowering).
