Delicious treats like this are not about necessity. They are about pure , unabashed, unashamed indulgence.
The sort of comfort and sweet that is necessary for nothing more than to lift the soul and pleasure the tastebuds.
For any American this recreation might be a sacrilege to the beloved milkshake, which is why I have not called it such. Instead of filling your screens and potentially bellies, with milk and cream, let me introduce an entirely vegan alternative.
This shake is made with homemade almond milk and the creamiest vegan ice cream I have yet to come across. The result is an equally delicious, refined sugar and dairy free alternative.
If you fancy making it a bit more grown up, do feel free to add a swig, (or two) of Cointreau or brandy into the mix. You can also easily double up portions and serve this as a treat pudding-style cocktail for dinner parties. I have yet to find a grown up that doesn’t love a sip of a booze-laced shake, to round off an evening.
Ginger Salted-Caramel Popcorn Almond Shake Recipe
The amount of popcorn is enough for two servings. If you are only making one milkshake, box it up in sealed tupperware and keep it for a handy snack
- 30g popcorn kernels
- 1 teaspoon coconut oil
- 50ml coconut syrup, or maple syrup
- a big pinch sea salt
- 1/2 teaspoon ground ginger
- 150ml cold almond milk
- 3 scoops ginger ice cream, I used Booja Booja
To make the popcorn, place the kernels in a saucepan with one teaspoon of coconut oil.
Place the pan on the stove, over a high heat and cover with a lid. Cook the popcorn on the stove, shaking the pan often, to prevent the corn catching and burning. Once the popcorn has all popped, turn it out into a bowl. Add the syrup, salt and ground ginger to the hot pan and return to the stove over a medium heat. Be careful of any splattering syrup. Bubble the syrup for 1-2 minutes, making sure the salt and ginger are mixed in. Add the popcorn back to the pan and toss to coat. Once evenly coated, turn the popcorn out of the pan and set aside to cool.
To make the almond shake, place the ice cream in a blender with the cold almond milk and the ground ginger. Blitz until thick and combined.
Pour the delicious almond shake into a large glass and top with the sticky ginger caramel popcorn.
Enjoy straight away, before it melts.