Who invented milkshakes? I can’t decide if I think they were a genius or an EVIL genius. Don’t get me wrong, I love that you can use ice cream as a base to create all kinds of variations and tasty treats, but, I mean, it’s basically easier to eat ice cream, right? That’s sort of dangerous.
(Insert evil genius cackle)
Not only is this dangerously delicious (I’m crazy for lavender and chocolate, aren’t you?!), but it’s also super easy to make. I’ll show you my quick recipe for making lavender simple syrup and beyond that all you need is ice cream and iced coffee. We got to work with Starbucks on this recipe, and we used their new iced coffee beverage (unsweetened), which makes having iced coffee on hand quite a bit easier.
And I’d just like to point out that you can also use this lavender simple syrup to sweeten your morning cup of coffee (iced or otherwise). So you can save that milkshake for a special treat but enjoy the sweet taste of lavender anytime. Maybe I should count this as a pro tip? 🙂 With this particular iced coffee, I’ve got enough to keep in the fridge for a while and can break it out for a daily dose of lavender.
1 cup sugar
2/3 cup water
1/2 teaspoon dried lavender buds
In a small pot, combine the sugar and water. Whisk over low heat until the sugar dissolves. Now add in the lavender buds and cook over medium heat for 4-5 minutes until you can really smell the lavender. You don’t want the water to boil during this stage, but hot enough to steep the buds (similar to making tea). Turn off the heat and allow the mixture to cool (with the buds still in the mixture) to room temperature. Strain the buds from the liquid and store in an airtight container (can be stored at room temperature for up to two weeks).
Now for the milkshake! I created 2-3 servings by combining: 6-7 big scoops of ice cream, 8 oz. Starbucks Unsweetened Iced Coffee Beverage and 1 tablespoon lavender simple syrup. Blend, taste, add more simple syrup if you want a stronger lavender flavor. I prefer to start small and add more as lavender can become overpowering, and it’s hard to remove a flavor while it’s easy to add. So don’t go overboard with the syrup until you see how much you prefer.
And, if it really really bothers you that this lavender milkshake isn’t purple, you can totally add food coloring. Your call. I decided to leave the food coloring out as I thought it was lovely enough, but you do your thing.
I added some chocolate syrup to my glass, poured in the milkshake, and then topped it with whipped cream and chocolate shavings. Oh yes, I went there. I say, if you’re having a milkshake, why not really go for it. It’s a treat after all. Feel free to adjust the thickness to your liking by adding more or less ice cream. Make it your own and enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions