Vegan, creamy coconut mango milkshake with honey and chamomile.
A copy of Chitra Agrawal’s beautiful and inspiring new cookbook, Vibrant India recently landed on my doorstep. Truthfully, I don’t know the first thing about cooking authentic Indian food. I do however, know a thing or two about how to eat it though.
Chitra’s book is equal parts familiar and unknown to me. And I like the challenge of cooking within those confines of unfamiliarity. New to me spices. And produce. And cooking techniques. It’s all refreshing and within reach. I like the addition of this cookbook on my shelf.
As I thumbed through it, there were so many dishes calling my name. Mainly all of the lentil ones. Particularly the dosa. This will be attempted on my next lazy Saturday. Those still happen, right? I haven’t seen one in a while.
Near the end of the book in the ‘sweets and drinks’ chapter was a coconut mango milkshake. A recipe nearly identical to the chamomile coconut mango milkshake from deep within my archives. And I had been meaning to tweak, re-photograph and bring this oldie to light. It had always been a favorite of mine, but I never had the time or the reason to resurface it. Until now. Kismet I suppose.
This coconut mango milkshake with chamomile tea and honey are similar to the Chitra’s recipe in Vibrant India. I used the same coconut and yogurt base, but in lieu of spicing it with cardamom and sweetening it with cane sugar, I infused it with botanical flowers and drizzled it was honey. Because I like chamomile a lot. I like to add it to cocktails and cream soda.
I also added a pinch of pink Himalayan salt. Because I couldn’t help myself.
- 2 tablespoons loose chamomile tea
- 1/2 cup hot water
- 2 mangoes, peeled and cubed {see notes}
- {1} can full-fat coconut milk {refrigerated for at least 4 hours}
- 1/2 cup plain yogurt
- 1/4 teaspoon sea salt
- 1/4 cup honey, plus more for drizzling
- Steep the chamomile tea in the hot water for 5 minutes. Then discard the flowers and cool completely.
- Combine the cooled tea with the remaining ingredients in a blender and puree into a milkshake.
- Refrigerate and serve cold.
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Thanks to the folks at Ten Speed Press for gifting me an advance copy of Vibrant India!
Noora
Tuesday 29th of May 2018
Since there are different sizes of coconut milk cans, could you please tell me the equivalent?
Sherrie
Tuesday 29th of May 2018
Hi Noora - I'm referring to the standard 13.5 ounce can.
Meredith | Earth & Oven
Friday 28th of April 2017
I absolutely love your take on this mango milkshake. I am not one to have cardamom around the house but I can imagine a sprinkle of chamomile would do this juicy drink justice!
Traci | Vanilla And Bean
Wednesday 12th of April 2017
I need to get my hands on Vibrant India! This sounds like such a delicious shake, and so beautifully captured.
Valentina @Hortus
Tuesday 11th of April 2017
These sound incredible and I'd love to try them out! The only problem I've been having with chamomile tea (in my experience) is that you need a lot of it if you want to make sure to taste it. Pinned, xx.
Sherrie
Wednesday 12th of April 2017
Hey Valentina - I agree! I've done a lot of experimenting with chamomile for that reason specifically. And, the chamomile here shines. I made sure of it. I promise, xx.
Todd Wagner
Monday 10th of April 2017
Umm these look insane! And, I need that book SO BAD.
p.s. In love with that drizzle shot into the blender.