- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1000
- Total Fat
- 76 g
- Saturated Fat
- 40 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 50 g
- Protein
- 14 g
- Cholesterol
- 212 mg
- Sodium
- 362 mg
Baklava was the dessert that always graced my grandmother's table. I can still recall the warm, inviting smell of toasted nuts and spices coming from her kitchen, and nothing made me happier than taking home a piece or two to savor later. This milkshake captures the essence of baklava, blending its rich flavors and crunchy textures into a creamy, indulgent treat.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1000
- Total Fat
- 76 g
- Saturated Fat
- 40 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 50 g
- Protein
- 14 g
- Cholesterol
- 212 mg
- Sodium
- 362 mg
Ingredients
Cinnamon Whipped Cream:
Milkshake:
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Directions
Special equipment:
a high-powered blender- For the cinnamon whipped cream: In the bowl of a stand mixer or a medium mixing bowl, place the whipping cream, confectioners’ sugar, vanilla bean paste and cinnamon. Beat on medium speed with the whisk attachment until medium peaks form, about 4 minutes. Use immediately or store in the refrigerator for up to 3 days.
- For the milkshake: Add the ice cream, baklava, whole milk, rum, if using, and salt to a high-powered blender. Blend until the baklava breaks down and the milkshake is smooth. Stop periodically to scrape down as needed.
- Pour into two tall milkshake glasses and top with the cinnamon whipped cream and toasted walnuts.
