Earl Grey Lavender Milkshake
A floral and citrusy milkshake that combines Earl Grey tea, lavender, and vanilla ice cream for an elegant and refreshing dessert drink.
Ingredients
For the milkshake
- 1 cup milk (whole or 2%) Plant milks can also work.
- 2 tbsp loose-leaf Earl Grey tea (or 2 tea bags)
- 1 tsp dried culinary lavender Use culinary-grade lavender; garden lavender can be too strong.
- 2 cups vanilla ice cream or use a dairy-free alternative.
- 2 tbsp honey Adjust to taste; maple syrup is a substitute.
- Juice of 1/2 fresh orange Or use bottled orange juice in a pinch.
Optional Garnish
- fresh orange slices
- lavender buds
Instructions
Warm the milk
- Pour milk into a small saucepan and heat over medium-low. Watch closely and remove the milk just as it starts to steam — do not let it boil.
Infuse the flavors
- Add the Earl Grey tea and dried lavender to the warm milk. Turn off the heat and steep for 5 minutes.
Strain and cool
- Strain the milk through a fine mesh sieve into a heatproof bowl to remove tea leaves and lavender. Transfer to the fridge and chill until completely cool.
Combine ingredients
- In a blender, add the cooled tea-lavender milk, vanilla ice cream, honey, and the juice from half an orange.
Blend
- Blend on high until the shake is silky and uniformly smooth, about 20–30 seconds depending on your blender.
Serve
- Pour into chilled glasses. Garnish with a thin orange slice and a few lavender buds if using. Serve immediately.
Notes
This milkshake is best consumed immediately for the creamiest texture. For storage: refrigerate for up to 24 hours or freeze for up to 1 month, re-blending with a splash of milk before serving.