A dairy-free faux milkshake that isn’t clouded by sweeteners. Flavored by maple syrup, the real taste of cherries shines through in this sneaky and healthier Valentine’s treat for your kiddos.
You guys–I hate winter. I really do. I want a white Christmas, then I don’t want to see that wretched, white stuff again for another year. It’s fun to sled in, and my husband and I actually really like snowboarding, but I’d rather have to drive to it in the mountains then have it all around me.
It’s been driving me bananas, or should I say cherries, to have it snowing so much last week because I couldn’t take ANY pictures. I have terrible natural lighting in my house, so I prefer to take my photos outside. But, it’s hard to take a photo when it’s a blizzard!
Not wanting to wait another day, I went outside and got dripped on by all the melting snow off my roff. (My favorite lighting is on my porch.) The things you’ll do for your blog!
PS–I went to try and stick a spoon in it, and it totally spilled out. Am I the only one that’s a sucker for messy food photos??
I found this recipe out of Parenting magazine while I was in the waiting room waiting for my baby to have surgery. Yes, on top of it snowing my 20 month old had to have his adenoids out. Between that and the snow I was definitely in need of some whipped cream and sprinkles. However, the original recipe used all the dairy-laden ingredients, so I knew I could tweak it a bit to make it allergy-friendly.
The cherry on top (pun intended) was that my whipped cream didn’t set up as thick as I had wanted. I find different brands of coconut milk make a difference, and of course the kind I love was sold out. Sometimes you just have to roll with it. Sigh.
- CHERRY FAUX MILKSHAKE:
- 10 oz bag of frozen cherries
- 1 cup vanilla flavored coconut yogurt
- ¼ cup vanilla rice milk
- 1 Tablespoon maple syrup
- ¼ tsp. vanilla extract
- ¼ tsp. cinnamon
- WHIPPED CREAM:
- 1 can of FULL FAT--no exceptions--coconut cream (found in the Asian isle) that has been refrigerated for at least 24 hours
- 1 tsp. vanilla
- Optional: 3 Tablespoons powdered sugar
- Maraschino cherries
- Put all of the milkshake ingredients in a blender and process until smooth.
- In a stand mixer, fitted with the whisk attachment, put ONLY the chilled coconut fat that has risen to the top of the can. Do not use any of the coconut water in from the bottom of the can. Save that for a smoothie some other time! Whip on high speed the vanilla and coconut cream and powdered sugar, if using, until thick and creamy...just as you would if you were using heavy cream. (Some people prefer the coconut cream without any sugar--but because this milkshake isn't that sweet, I liked a very sweet whipped cream to balance it.)
- Place milkshake in glasses and top with whipped cream, sprinkles and cherries if desired.
Adapted from Parenting magazine.