From the kitchen
Camel Milk Shakes with Toasted Pistachio
A floral, lightly sweet chilled camel milk shake with honey, rosewater and toasted pistachio, designed to stay refreshing rather than dessert-heavy.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups very cold camel milk
- 2 tbsp honey
- 1/4 to 1/2 tsp rosewater, to taste
- 1/2 cup ice
- 2 tbsp toasted pistachios, finely crushed
- Pinch flaky salt, optional
Method
- Blend camel milk and honey first until the honey is fully dispersed.
- Add 1/4 teaspoon rosewater and blend briefly; taste before adding more because brands vary dramatically.
- Add ice and blend only until cold, frothy and smooth. Prolonged blending melts the ice and thins the drink.
- Taste cold and adjust rosewater or honey in very small increments.
- Pour immediately into chilled glasses.
- Finish with toasted pistachio and, if desired, a few flakes of salt.
Cook with confidence
Before you start
Rosewater Rule
Start below the maximum. Floral water is easy to add and impossible to remove.
Texture
Ice thickens and chills simultaneously, so stop blending as soon as smooth.
Make-Ahead
Prepare the flavored milk base ahead, but blend with ice only at service.
Serve It With
Dates, fruit, breakfast pastries, or a savory brunch spread all work with the pistachio-rose profile.
Kitchen note
Rosewater is potent, start with the amount listed and add a drop more only after tasting, since it can easily overwhelm camel milk's own delicate flavor.
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