Remember a few weeks ago when I made that Pistachio-Crusted French Toast with a Bourbon Maple Cherry Topping and Coconut Whipped Cream? Have you made that recipe yet? If not, your assignment this weekend is a french toast brunch. With Mimosas. Or kombucha. Maybe kombucha mimosas? (YES) It’s Monday, so start planning!
As soon as I took my first messy, over-the-top bite of that french toast, I immediately told Aaron, “This cherry sauce needs to be a milkshake! With chocolate!” ← I may have yelled a little due to excitement.
I am such a lover of all things cherry and chocolate, and the addition of pure maple syrup and bourbon really makes this milkshake something special. It adds a certain level of sophistication, I think, and made me feel kind of fancy even though I drank it in my usual stretchy yoga pants accessorized with dog hair (there is just no escaping it no matter how often I vacuum).
Also, no ice cream maker is required! I know not everyone has one, and to be honest, you don’t really need an ice cream maker if you have a decent blender. The secret is to freeze the ice cream base in ice cube trays, then pop them in the blender with just enough liquid to get things moving. The result is a soft-serve like consistency (my favorite), which you can then freeze for a bit longer if you want a thicker texture.
Today, though, we’re making milkshakes! Melty, creamy, cherry maple bourbon-swirled and studded with dark chocolate chunks. This is the sort of milkshake that requires a big straw and a long spoon…the best kind.
- 13.5 ounces full-fat coconut milk (1 can), room temperature
- scant ½ teaspoon vanilla bean powder
- 1½ cups cashew milk (or almond, soy, or light coconut milk), chilled
- 2 tablespoons grade b maple syrup
- ¼ cup vegan chocolate chunks or chopped dark chocolate
- 10 ounces organic sweet cherries, sliced in half and pitted (fresh or frozen)
- 3 tablespoons good bourbon
- 1 tablespoon grade b maple syrup
- pinch fine sea salt
- Mix the full fat coconut milk and vanilla bean powder in a medium bowl, then pour the mixture into ice cube trays and freeze.
- While the coconut milk freezes, make the cherry sauce. Add the cherries, maple syrup, bourbon, and sea salt to a medium saucepan. Heat over medium heat, stirring often, until the cherries begin to soften (about 5 minutes). Remove from the heat, place the cherry mixture in your blender, and blend on medium-high speed until mostly smooth. Pour the cherry sauce into a bowl, and set it in the fridge to chill.
- Once chilled, divide the cherry sauce between 2 large glasses and set them in the freezer to keep cold.
- Rinse the blender and add in the coconut milk ice cubes with ½ cup of the cashew milk. Pulse several times to break up the ice cubes, and with the blender running on low, stream in 2 tablespoons of maple syrup and just enough cashew milk to create a thick milkshake texture. Add in the chocolate chunks and pulse a couple of times to evenly distribute them.
- Pour the mixture over the cherry sauce, and swirl to combine. Enjoy!
Photography by Aaron Scott