The natural creaminess of macadamia milk makes it an ideal base for the perfect shake. The macadamia butter in this dairy-free recipe makes it a super-satisfying hunger-busting beverage. And with a macadamia and white chocolate cookie in the mix, the indulgence is dialed right up.
Ingredients
- 1 cup unsweetened macadamia milk
- 1 tbsp macadamia butter
- 1 large macadamia and white chocolate cookie, broken in half
- 2 tsp pure vanilla extract
- 1 cup ice
To serve
- 1 tsp honey
- 6 macadamias, roasted and finely chopped
Instructions
- Place the macadamia milk, macadamia butter, ½ the cookie and vanilla extract in a blender and cover with the lid. Blend until smooth.
- Add the ice and blend again until smooth.
- Rub the honey around the edge of a large serving glass and dip into the chopped macadamias to coat the rim.
- Pour the shake into the glass, garnish with the remaining ½ cookie (crumbled) and remaining chopped macadamias. Serve immediately
Notes
If you’d like to make your own cookies for this shake we have an ideal recipe here!
Macadamia and white chocolate cookies
Makes 24
Macadamias and white chocolate are a match made in heaven. Perfect with your favourite tea or coffee, these cookies are so quick to whip up, but with their irresistible taste, they’ll disappear just as fast!
Ingredients
125 g butter
175 g caster sugar
½ teaspoon vanilla
1 egg
225 g plain flour
1 teaspoon baking powder
100 g macadamias, chopped
100 g small white choc buttons
Method
Heat the oven to 180°C, fan forced. Cream the butter, sugar and vanilla until light and fluffy, then add the egg and beat again. Sift the flour and baking powder and fold through the butter mixture with the chopped macadamias and white choc buttons. Roll tablespoons of the mixture into balls and arrange on a baking tray lined with baking paper, pressing each one lightly with a fork to flatten. Bake for about 15-18 mins or until golden. Set aside to cool.
