Pomegranate Hazelnut Milkshake

Name: Pomegranate Hazelnut Milkshake
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) whole milk, cold, cold; ¾ cup (170 g) plain Greek yogurt, full-fat, cold, cold; ¾ cup (180 ml) fresh pomegranate juice, unsweetened, cold; 3 tablespoons (45 g) roasted hazelnut butter, unsweetened, at room temperature; 2 tablespoons (30 g) raw or pasteurized honey; ¼ teaspoon (1.2 ml) pure vanilla extract; 1 cup (150 g) ice cubes (optional); pinch fine sea salt; 2 tablespoons (15 g) roasted hazelnuts, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A silky, nutrient-rich blended drink combining tart pomegranate juice, creamy hazelnut butter, and tangy yogurt. Naturally sweetened with honey and finished with a touch of vanilla, it's a sophisticated take on a classic milkshake that tastes like a Mediterranean breakfast or dessert. Serve over ice for a refreshing treat, or blended warm for a cozy alternative.

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

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Steps

Before you start

Chill the milk and yogurt for at least 30 minutes before blending for the smoothest texture
Use fresh pomegranate juice or thaw frozen concentrate if using; avoid juice with added sugars
Have ice ready if you prefer a frozen consistency

1
Combine wet ingredients
- Pour the cold milk, Greek yogurt, and pomegranate juice into the blender.
- Add the hazelnut butter, honey, vanilla extract, and a pinch of sea salt.
- Do not add ice yet.
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Tip: Adding salt enhances the natural flavors and balances tartness without making the drink taste salty.
2
Blend until smooth
- Blend on high speed for 45 seconds to 1 minute, until the hazelnut butter is fully incorporated and the drink is creamy and pale pink with no visible streaks.
- Stop and scrape down the blender sides if needed.
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Ready when: Creamy, pale pink, uniform texture with no hazelnut streaks
Tip: If you see clumps of hazelnut butter, blend a few seconds longer, pausing to scrape the sides.
3
Add ice and blend again (optional)
- If you prefer a frosty, thicker shake, add 1 cup (150 g) ice cubes and blend on high for 30 to 45 seconds until thick and frothy.
- Skip this step if you like a pourable, creamy texture.
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Ready when: Thicker texture with visible foam on top
Tip: Blending too long with ice can make it overly thick and dilute; aim for 30 to 45 seconds total.
4
Pour and garnish
- Divide the milkshake between two tall glasses (about 10 oz / 300 ml each).
- Top each with a tablespoon of roughly chopped roasted hazelnuts and a light drizzle of honey if desired.
- Serve immediately with a straw.
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Tip: Serve right away so the shake stays thick and cold; if it sits, it will begin to separate as the juice settles.

Good to know

Tips

For a thinner, more drinkable consistency, reduce the hazelnut butter to 2 tablespoons (30 g) and skip the ice.
To make this vegan, swap Greek yogurt for unsweetened cashew or oat yogurt (same weight), and use agave or maple syrup instead of honey.
Toast the chopped hazelnuts briefly in a dry skillet over medium heat (1 to 2 minutes) to intensify their flavor before garnishing.
If your pomegranate juice tastes very tart, add an extra tablespoon of honey to taste after blending.

Storage & reheating

Consume immediately for best texture. If you must store it, refrigerate in an airtight container for up to 2 hours, but expect some separation; stir or re-blend briefly before serving. Not recommended for freezing as it becomes grainy when thawed.

Substitutions

plain Greek yogurt, full-fat, cold → Plain whole-milk yogurt or sour cream. Use the same weight or volume; the shake will be slightly less thick but still creamy and delicious.
roasted hazelnut butter, unsweetened → Almond butter or tahini. Almond butter is milder and slightly sweeter; tahini will add an earthy nuttiness. Use the same weight.
fresh pomegranate juice, unsweetened → Pomegranate concentrate mixed with water (3 tablespoons concentrate + 9 tablespoons water), or tart berry juice such as raspberry or black currant. If using concentrate, dilute as directed to keep tartness balanced. Other juices will shift the flavor but work well.
raw or pasteurized honey → Maple syrup or agave nectar (use the same volume). Maple syrup adds depth; agave is lighter and more neutral. Adjust to taste if the shake feels too sweet or tart.