A milkshake that tastes like a vacation in a glass: sweet cherries, milky creaminess, and a subtle coconut note holding everything together. Not just a simple blended drink, but a textural experience – when the milk is whipped properly, it becomes an airy mass that feels like liquid ice. Perfect for hot days or as a sweet finale after a meal.
And here’s what you need for the Coco-Cherry-Milk – Milkshake
2 cl coconut syrup
10 cl milk (3.5 % fat)
12 cl cherry nectar (minimum 50 % fruit content)
1 tbsp Nutella (optional for variation)
1 slice of orange (for garnish)
This is what matters
The trick is in the timing: whip the milk *before* adding the ice, otherwise the shake becomes watery. For an even creamier texture, you can stir in 1 cl of cream – but only if the cherry nectar isn’t too tart, otherwise it will taste soapy. Chill the glass in the freezer briefly beforehand so the shake doesn’t melt instantly. And: add Nutella only in the variation, otherwise it will overpower the flavor.
Variations
- Nutella-Coco-Cherry — mix 1 tbsp Nutella with the milk and coconut syrup. The shake becomes more chocolatey and slightly heavier – ideal for Nutella lovers, though less refreshing.
- Coco-Cherry-Light — replace the milk with almond milk and reduce the coconut syrup to 1 cl. Less sweet but with more cherry aroma – good for those who prefer a fruitier taste.
Frequently Asked Questions
Can I use cherry juice instead of cherry nectar?
Yes, but the shake will taste less intense. Cherry nectar has more fruit pulp and sweetness, while juice is often thinner and more tart. If only juice is available, mix in an additional 1 cl of sugar syrup.
Why isn’t my milkshake creamy enough?
Either the ice was too coarse or the milk wasn’t whipped long enough. Crushed ice is essential – ice cubes release too much water. And: whip the milk *before* adding the ice, otherwise the texture breaks down.
Can I make the shake without a blender?
Theoretically yes, but it won’t be as airy. If you don’t have a blender, you can shake the milk with the coconut syrup to create foam, then mix it vigorously with the cherry nectar and ice in a shaker – but the result will be more of a frappé than a milkshake.
