I’m sipping this dairy free milk shake as I type. Oh my, it is soooo good. It is thick, creamy, banana-ery, nutmeg-y, cinamon-y the nearest thing I can compare it to, is banana loaf batter, but with none of the flour and tangy baking powder! If you drink ‘nut’ milkshakes regularly, you may be looking for something different to try. This will be great during winter, still is delicious in summer! Its so thick and creamy you’ll be amazed its suitable for vegans and those on a dairy free diet.
To make this banana loaf milkshake you’ll need a high speed blender, I use a vitamix. If you want to make your own nut milk from almonds like I have, using a nut milk bag, see this post: How to make Nut Milk.
Makes 3 cups
60 ml hot water**
1 tsp vanilla sugar / essence
3 dates pitted
2 cups of nut / soya milk
1.5 tsp mixed spices (cinnamon, nutmeg, cloves, ginger)
1 banana room temp
1 banana frozen
**The hot water is to soften up the dates, so all their flavor and sweetness will be released during blending, unless you have presoaked them, in which case skip the hot water!
1. Start by placing the dates, hot water and vanilla into the blender, then get the rest of the ingredients ready – this gives the dates a chance to soften.
2. Add 1 cup of nut milk, then blend for about 30 seconds on a high speed, to get the date flavor released and make sure there are no lumps.
3. Add the bananas (if they are both frozen, you’ll end up something thats a mid point between icecream and milkshake, too cold to drink and too runny to use a spoon!) add the mixed spice, remaining milk and blend for another 30-50 seconds at a high speed.
Serve with a sprinkling of spices on top and enjoy!
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