Once upon a time, when I was in high school, I used to drink a vanilla or strawberry milkshake almost every night after dinner. Yes…really. Not only am I eating healthier these days, but I’ve also developed an intolerance to dairy, so traditional milkshakes aren’t really an option for me anymore.
When I picked up Louisa Shafia’s cookbook The New Persian Kitchen from the library recently and saw her recipe for a Date Shake with Toasted Nuts (traditionally called Majoon) I thought that it would be a perfect recipe to make when I’m craving a milkshake. This shake is delicious and is the perfect balance of salty and sweet.
I made a different version of Shafia’s recipe…my version…
Date Shake with Toasted Nuts
Makes 2 generous servings
2 frozen bananas
12 Noor dates, pitted
2 cups of unsweetened almond milk
1/4 teaspoon vanilla extract
1/2 teaspoon of cinnamon
pinch of nutmeg
1 cup of ice cubes
1 tbsp. unsweetened shredded coconut flakes
1 tbsp. hazelnuts, chopped
1 tbsp. pistachios, chopped
Blend the banana, dates, almond milk, vanilla, cinnamon, nutmeg, and ice cubes, until smooth. I like a milkshake with a thick consistency, but if you want a thinner version, add more almond milk. Pour into glasses and top with the shredded coconut, hazelnuts, and pistachios.
The original recipe…
Used Medjool dates…I used Noor because that’s what I found at the grocery store.
Used plain yogurt…I used almond milk so that my recipe is dairy-free.
Didn’t include nutmeg…but my mom always told me if a recipe calls for cinnamon, add a little bit of nutmeg too, so I did.
Used a pinch of sea salt…I excluded the salt since I purchased salted pistachios…I thought that the pistachios would lend enough saltiness, and they did.
Used chopped almonds…I excluded the almonds because I didn’t want to overdo it with the almond flavor, since I used almond milk.
Used walnuts…I prefer hazelnuts, so I decided to use those instead.
Used toasted sesame seeds…I excluded sesame seeds because I only like them in savory dishes.