Salted Honey Lavender Milkshake Recipe

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Cozy Salted Honey Lavender Milkshake Recipe, Made Simple

There’s something gently luxurious about a milkshake that feels both soothing and a little indulgent. When I first discovered the Salted Honey Lavender Milkshake Recipe, it instantly became my go-to treat for quiet weekends or whenever I needed a quick moment to unwind. The subtle floral notes from lavender, paired with the rich sweetness of honey and a whisper of sea salt, create a beautifully balanced sip that feels like a small celebration in a glass. You’ll find this recipe simpler than you might expect—just a few ingredients, a blender, and a little patience to let those flavors marry. Whether you’re making it for yourself or sharing with a friend, it’s an inviting recipe that brings comfort and a hint of whimsy in every creamy, toasty mouthful. I love how the lavender aroma gently perfumes the milkshake without overpowering it—offering a bright yet soothing note that complements the honey’s smooth sweetness. The pinch of sea salt? It’s the secret hero that lifts and rounds out each sip.

Ingredient Lowdown

• Vanilla ice cream (1 cup): The creamy and cold base that gives your milkshake its toasty, golden texture. I recommend a quality vanilla for pure flavor without extra fuss.
• Milk (½ cup): I like whole milk for richness, but you can swap in almond or oat milk if you want a lighter or plant-based option.
• Honey (1 tbsp): This natural sweetener adds depth and warmth—you’ll notice it gives a gentle floral sweetness that complements the lavender beautifully.
• Dried culinary lavender (½ tsp): The star floral note. Use culinary grade to avoid bitterness, and steep it in warm milk for maximum fragrance.
• Pinch of sea salt: Just a little lift to enhance the honey and balance the floral tones—don’t skimp here!
• Lavender sprig for garnish (optional): Adds a pretty, aromatic touch that’s perfect if you want to impress or just enjoy the full sensory experience.

Set Up for Success

Before you dive in, gather everything to streamline the process. If you’re steeping lavender, warm your milk gently in a small saucepan—don’t let it boil—to coax out the floral aroma without bitterness. After steeping for about 5 minutes, strain to remove the lavender buds for a clean shake texture. I like to have my blender handy, ice cream scooped, and the honey measured out so I can assemble everything quickly. This keeps the milkshake cold and prevents any melting mess mid-blend.

Step-by-Step: Salted Honey Lavender Milkshake Recipe

1. Warm and steep the lavender: Heat your milk gently in a small saucepan until it’s warm but not boiling—about 140°F (60°C) if you have a thermometer. Stir in the dried lavender, cover, and let it steep for 5 minutes. This step unlocks that fragrant, floral aroma that is so subtle yet inviting.
2. Strain and cool the milk: Carefully strain the lavender from the warm milk. Let the milk cool to room temperature or chill it in the fridge if you want a colder milkshake. I’ve found that using warm milk straight away can melt the ice cream too fast, leading to a thinner shake.
3. Combine all ingredients: In your blender, add the vanilla ice cream, the cooled lavender-infused milk, honey, and a pinch of sea salt. I like to drizzle the honey first so it blends evenly without sticking.
4. Blend until smooth and creamy: Pulse the blender a few times, then blend continuously for about 20–30 seconds until the shake is silky, thick, and has a gentle frothy top. You’ll notice the texture is richer and creamier when you don’t over-blend.
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Chef’s Notes & Success Tips
For a thicker shake, keep your ice cream well-frozen right up to blending. If you want a lighter version, add a splash more milk but blend briefly to keep creaminess. Use sea salt instead of table salt for a cleaner, more complex saltiness that complements the honey and lavender perfectly. And remember: the lavender steeping time is key—too long can get grassy, too short means less aroma.
5. Serve chilled with a garnish: Pour into your favorite glass and top with a lavender sprig if you have it on hand. This little touch adds a lovely visual and gentle scent—perfect if you want to feel a bit fancy without fuss.

Flavor Twists for Salted Honey Lavender Milkshake Recipe

• Add a teaspoon of vanilla bean paste or extract for an extra luscious vanilla note.
• Swap honey for maple syrup in fall — it pairs beautifully with the lavender for a deeper, woodsy sweetness.
• Blend in a handful of fresh or frozen blueberries to create a subtle fruity layer that energizes the floral tones.
• Try using coconut milk instead of dairy for an exotic, tropical twist that still maintains creaminess.
• For a boozy version, add a splash of lavender-infused gin or a mild honey whiskey — perfect for slow afternoons.
• A pinch of cinnamon or nutmeg folded in adds warmth and complexity, ideal in cooler months.

Storage & Make-Ahead Tips

• Assemble the lavender-infused milk ahead of time and keep chilled in the fridge for up to 24 hours to save time.
• Milkshake blends best fresh, but leftovers can be stored in a sealed container in the freezer for up to 3 days—just thaw slightly and re-blend before serving.
• If freezing, use an airtight container to avoid ice crystals affecting the texture.
• Measure and prep honey and salt portions before blending to speed the final step.
• Reheat milk for the lavender infusion gently (don’t boil), then cool before blending if remaking or doubling batches.

Salted Honey Lavender Milkshake Recipe FAQs

• Can I use fresh lavender instead of dried?
  Absolutely—use about 1 tablespoon of fresh lavender buds and steep them the same way, but keep an eye on steeping time as fresh herbs can be stronger.
• Is honey necessary or can I substitute sugar?
  Honey adds a unique depth and pairs with lavender beautifully, but you can substitute with simple syrup or granulated sugar if needed. Just adjust sweetness to taste.
• Can this milkshake be dairy-free?
  Yes! Use coconut, almond, or oat milk and a dairy-free vanilla ice cream to keep it creamy and delicious.
• How do I avoid bitterness from the lavender?
  Avoid boiling the milk and don’t steep for more than 5 minutes — mild warmth brings out the floral notes without astringency.
• Can I make the milkshake in advance?
  For best texture, blend fresh, but you can prepare lavender milk beforehand and chill it. Leftover milkshake can be frozen and re-blended.

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