This saffron milkshake recipe is always a winner and takes only 5 minutes to make! Take a delicious trip to Iran with this Persian saffron milkshake that tastes like traditional Iranian ice cream without the hassle!
If you love milkshakes as much as we do, you know we have a complete collection of milkshake recipes here on the blog. From our basic tutorial on how to make a milkshake and classic vanilla milkshake to mango and banana milkshake, we've got all the good ones! Today I'm going to show you a Persian twist on this American favorite with the addition of saffron!
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About this recipe
Saffron Milkshake tastes like an Iranian traditional ice cream called bastani sonnati which literally means "traditional ice cream". This delicious Persian concoction is full of saffron and rose water and is perfect for summer. This saffron milkshake recipe has the exact same flavor and it's so refreshing as well as flavorful.
This milkshake is flavored with cardamom and rosewater which makes it absolutely irresistible. If you want to make more recipes with these flavors, try cardamom rose hot chocolate or my favorite rosewater cardamom pancakes.
Ingredients
- Ice cream: It's best to use real vanilla ice cream for to make this milkshake.
- Saffron: You need bloomed saffron for this recipe. Here is a tutorial on how to bloom saffron.
- Milk: I love using whole milk when making milkshakes.
- Rosewater and cardamom: Two staples of Persian and middle eastern cuisines. They have strong floral aroma and flavor so make sure not to overuse them.
Would I say this is one of the best milkshakes I've ever had? Absolutely. The floral flavor and beautiful golden color is something that you can't just pass on and when it's paired with rose water and cardamom, it makes such a magical combination that it will be sure to capture your heart!
Frequently asked questions
You can use vanilla frozen yogurt or vanilla non dairy ice cream to make this recipe. However, the texture sometimes might not be as creamy.
Yes, you can use almond or cashew milk for this milkshake. I don't recommend using coconut milk since it might change the flavor.
If you have leftover bloomed saffron, store it in a small jar and refrigerate for up to 3 days. You can use it in different recipes such as saffron rice.
Notes and tips
- There is no substitute for saffron in this milkshake recipe.
- Garnish the saffron milkshakes with dried edible rosebuds if desired.
- If you're not a fan of cardamom or rosewater, you can leave them out.
- It's best to serve this drink right away since milkshakes lose flavor and texture if left out for too long.
More milkshake recipes
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Step-by-Step Recipe
Persian Saffron Milkshake
Ingredients
- 1 cup vanilla ice cream
- 1 cup milk
- 1 tablespoon bloomed saffron See Note#1
- A pinch of ground cardamom See Note #2
- 1 tablespoon rosewater See Note #2
Instructions
- Blend all the ingredients in a blender, serve cold.
Notes
- Check out my post on how to bloom saffron.
- You can find rose water and rose water on amazon (Affiliate).
- You can use any type of vanilla ice cream, or even vanilla frozen yogurt. If using frozen yogurt, leave out the milk.
- You can also use any type of milk including almond or soy milk for this recipe, as long as it's not flavored.
- There is no substitute for saffron in this milkshake recipe.
- Garnish the saffron milkshakes with dried edible rosebuds.
Tavo
I am having a saffron season! I make everything with saffron but hadn't tried anything sweet! I loved this! thank you!
Denay DeGuzman
What a delicious frothy milkshake! I had all the ingredients on hand, so I enjoyed this for breakfast. It's so yummy and flavorful. I'll be making this again and again.
Shashi
Such wonderful flavors in this milkshake! I cannot wait to try this with almond milk!
Pam
Saffron and rosewater are an amazing flavor combination and that gorgeous color just makes it even better.
Claudia Lamascolo
very unique flavor I would love to try some it sure is pretty too!
Dr Martin Huang
Sounds good! Time to make one of the Persian milkshake and cool myself from the hot weather.
Roxanne Bledsoe
I didn't see any cardamom in the recipe. Just a pinch?
unicornsinthekitchen@gmail.com
That's right 🙂 Just a pinch 🙂