I love the nuttiness and crunchiness that toasted and chopped almonds add to this milkshake. Just a tiny drop of almond extract is needed to enhance the flavor of the nuts; it should veer toward subtle as opposed to overwhelming. Though the basic recipe is delicious as is, you can also take some liberties, and I have given a couple of suggestions for doing so below. I am partial to the Chocolate Almond Coconut Milkshake, which tastes just like one of my favorite candy bars.

　　

Ingredients

Makes one 16-ounce milkshake or two 8-ounce milkshakes

　　1/2 cup plus 1 tablespoon coarsely chopped almonds, lightly toasted

　　3/4 cup whole milk

　　1 tablespoon sugar

　　1/4 teaspoon pure almond extract

　　11 ounces premium vanilla ice cream (about 1 3/4 packed cups)

　　Freshly Whipped Cream (page 154; optional)

　　

Step 1

Combine 1/2 cup of the almonds, the milk, and the sugar in a small saucepan and bring to a simmer over medium heat. Transfer to a bowl, cover, and let steep in the refrigerator for at least 4 hours.

　　

Step 2

Strain the milk into a blender (discard the nuts). Add the almond extract and ice cream and blend until smooth, about 10 seconds. Serve immediately, topped with a dollop of whipped cream, if desired, and garnished with the remaining 1 tablespoon chopped almonds.

　　

ADULTS

Step 3

Add 1 ounce (2 tablespoons) Amaretto liqueur to the blender.

　　

CHOCOLATE ALMOND MILKSHAKE

Step 4

Substitute chocolate ice cream for the vanilla ice cream.

　　

CHOCOLATE ALMOND COCONUT MILKSHAKE

Step 5

Substitute chocolate ice cream for the vanilla, and add 3 tablespoons cream of coconut.

　　Bobby Flay's Burgers, Fries, and Shakes