Blueberry & Rum Milkshake
Submitted by happyzhangbo
Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.
YIELD
2 servingsPREP
5 minCOOK
0 minREADY
28 minThis isn’t your childhood milkshake. The rum-soaked blueberries break down into jammy pockets of flavor that streak through cold vanilla ice cream, while real vanilla bean seeds add floral sweetness. Let the berries sit in the rum for the full 20 minutes so they soften and soak up all that boozy flavor.
Chef Tips
- Mash the berries: Don’t skip the fork-mashing step. Broken berries release juice that turns the shake purple and intensifies the fruit flavor.
- Use frozen berries: They work just as well as fresh and actually make the shake thicker and colder without adding extra ice.
- Vanilla bean substitute: No vanilla bean? Use 1 tsp vanilla extract stirred into the rum mixture instead.
Variations
- Swap dark rum for bourbon for a deeper, oaky flavor
- Use raspberry or strawberry instead of blueberries
- Make it virgin by replacing rum with grape juice and letting berries macerate in that instead
Ingredients
Directions
Combine the blueberries, sugar, rum and vanilla bean seeds in a small bowl, let sit at room temperature for about 10 minutes.
Lightly mash the mixture with a fork and let sit 10 minutes longer.
Pour the milk and the blueberry mixture in a blender and blend until smooth.
Add the ice cream and blend until smooth.
Divide into 2 milkshake glasses and garnish with some fresh blueberries.
Serve.
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