Italian Amaretto Almond Cream Shake

Name: Italian Amaretto Almond Cream Shake
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cups (360 ml) unsweetened almond milk, cold, cold; ¼ cup (60 ml) almond syrup or amaretto-flavored syrup; ¼ cup (60 ml) heavy cream or half-and-half, cold; ½ teaspoon (2½ ml) pure vanilla extract; 1½ cups (200 g) ice cubes; 2 tablespoons (15 g) finely ground almonds or sliced almonds, for garnish, finely ground or thinly sliced (optional); honey or agave syrup, optional, to taste (optional)

From the MyKitchenBank Kitchen

A silky, almond-forward creamy shake inspired by Italian amaretto tradition. This drink combines unsweetened almond milk, homemade almond syrup, fresh vanilla, and a touch of cream for richness, blended smooth with ice and topped with a dusting of ground almonds. Ready in minutes—no cooking required. Perfect for a luxurious afternoon treat or dessert beverage.

Prep: 5 min
Cook: —
Total: 5 min
Makes: 2 shakes (about 10 oz / 300 ml each)

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Steps

Before you start

Have all ingredients chilled or at room temperature before blending
Chill your serving glasses in the freezer for 2 minutes if you prefer extra-cold shakes
If using homemade almond syrup, prepare it ahead (it keeps in the fridge for up to 2 weeks)

1
Gather and chill ingredients
- Pour the 1½ cups (360 ml) cold unsweetened almond milk into the blender.
- Add the ¼ cup (60 ml) almond syrup, ¼ cup (60 ml) heavy cream, and ½ teaspoon (2.5 ml) vanilla extract.
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Tip: Use cold ingredients for a naturally chilled, thick shake; warm ingredients will dilute the ice faster.
2
Add ice and blend
- Add 1½ cups (200 g) ice cubes to the blender.
- Blend on high speed for 60–90 seconds until the mixture is smooth, creamy, and frothy.
- The ice should be completely crushed and the shake should reach a thick, milkshake-like consistency.
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Ready when: Shake is smooth, thick, and frothy with no visible ice chunks; a spoon should leave a trail in the mixture
Tip: Pause and stir if your blender struggles; don't blend longer than 90 seconds or the ice will begin to over-dilute.
3
Taste and adjust sweetness
- Pour a small amount into a glass and taste.
- If you prefer it sweeter, add up to 1 tablespoon (15 ml) honey or agave syrup and blend briefly to incorporate.
- The almond syrup provides the base sweetness, so additional sweetener is optional.
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Ready when: Taste matches your desired sweetness
Tip: Add sweetener gradually; once blended it cannot be removed, so it's easier to add more than to reduce it.
4
Pour and garnish
- Divide the shake evenly between two tall glasses (about 10 oz / 300 ml each).
- Top each glass with a light dusting of finely ground almonds or a few sliced almonds.
- Serve immediately with a straw or spoon.
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Ready when: Shakes poured and garnished
Tip: Serve within 5 minutes of blending; the ice will continue to melt and thin the shake over time.

Good to know

Tips

Make a simple homemade almond syrup by heating equal parts water and sugar with a splash of almond extract in a small saucepan, then cool and refrigerate; it keeps for 2 weeks.
For a less creamy version, replace the heavy cream with an extra ¼ cup (60 ml) almond milk, reducing richness but keeping the almond flavor intact.
Toast the sliced almond garnish in a dry skillet over medium heat for 1–2 minutes just before serving to deepen the nuttiness and add crunch.
Chill your blender jar in the freezer for 15 minutes before blending if you want an extra-cold shake without watering it down further.

Storage & reheating

Drink immediately after blending for best texture and temperature. If you must wait, store in the freezer for up to 30 minutes, then re-blend briefly to restore creaminess. This shake does not keep well overnight due to ice melting and separation.

Substitutions

almond syrup or amaretto-flavored syrup → Amaretto liqueur (non-alcoholic syrup version) or 3 tablespoons (45 ml) almond butter blended smooth with 1 tablespoon (15 ml) water and 1 teaspoon (5 ml) honey. Amaretto syrup delivers the closest authentic Italian flavor; almond butter mixture is a richer, less sweet alternative.
heavy cream or half-and-half → Greek yogurt (¼ cup / 60 g), coconut cream, or oat cream. Greek yogurt adds tang and protein; coconut and oat creams provide dairy-free richness with slightly different flavor profiles.
unsweetened almond milk, cold → Cashew milk, oat milk, or whole milk for a richer shake. Oat milk adds creaminess similar to dairy; cashew milk contributes a mild, buttery note; whole milk makes the shake denser and richer.
pure vanilla extract → Almond extract (use only ¼ teaspoon / 1.25 ml to avoid overpowering) or ½ teaspoon (2.5 ml) amaretto extract. Almond extract intensifies the nutty flavor but is strong; amaretto extract deepens the Italian character without adding alcohol.