Vanilla, Rum, and Salted Cashew Shake
Published by W. W. Norton
When I walk into a party and spy a bowl of salted cashews, it’s all I can do to stop myself from swiping the bowl, stealing off to a remote corner with it, and hissing like a threatened house cat if anyone dares to reach for a nut while I gobble them down. Cashew butter makes it easy to harness the nuts’ seductive flavor into a shake. For a cool garnish (courtesy of food stylist Michael Pederson), finely crush about 1/2 cup (about 3 ounces/85 grams) of salted cashews, moisten the rims of the glasses, and dip them into the crushed nuts so they adhere like the salt on the rim of a Margarita glass.
Total Timeunder 15 minutes
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, frothy, nutty, sweet
Type of Dishbeverage, shake
- 1/4 cup (about 2 ounces/60 milliliters) cold whole or lowfat milk
- 1/4 cup (about 2 ounces/60 milliliters) dark or amber rum
- 1/4 teaspoon pure vanilla extract
- 6 tablespoons (about 3 1/2 ounces/100 grams) cashew butter
- Pinch of salt
- 8 medium scoops (about 1 quart/24 ounces/680 grams) French vanilla ice cream, softened until just melty at the edges
Place the milk, rum, vanilla extract, cashew butter, and salt in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
2009 Adam Ried