Cranberry Vanilla Bean Milkshake
It’s that time of year – time for cranberry everything! And I’m pumped! The closer we get to Thanksgiving and Christmas, the heavier it’s on my mind. It’s a flavor that I wish was celebrated and more readily available year-round! This Cranberry Vanilla Bean Milkshake was the perfect way to welcome this warm, sunny weather we’ve been having. The Midwest is all over when it comes to weather! In the morning you’ll see frost, and by the afternoon – you’ll be walking around in a short-sleeved shirt. It’s wild. This milkshake was refreshing, sweet, tart, and super unexpected. And vanilla bean is such a next level flavor too. This is the type of drink that will have people going, “wait, what?” Something you’d never think to make but are so glad you did!
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So, what makes vanilla bean different than just vanilla?
Vanilla bean flavor literally comes from vanilla bean seeds. Yeah, it’s pretty interesting! And vanilla beans actually come from orchids, like the flower! Even more mind blowing, right? The vanilla orchid flower literally blooms for one day and is typically pollinated by hand! If the flower isn’t pollinated by hand in that one day, then it won’t even produce a vanilla bean. I’m assuming you’re just as shocked, right?
These long black beans are packed with tiny little seeds that carry some serious flavor, often times associated with a richer, deeper vanilla taste. Vanilla bean flavor is super popular in ice cream shops and luxury grocery store ice cream products because, well, these bad boys are hard to come by! I love the flavor so much. It’s incredible all by itself and such a step up from regular vanilla.
Did you know?
Wisconsin is actually the biggest producer of cranberries in America! I think that’s so cool. I always love plugging my home state when I can, even though I dream of moving south ASAP. It’s the cold climate here that is really great for them. They also thrive in wetlands and sandy soil.
I just love how versatile they are. I’ve made so many different recipes with cranberries – from hot toddies, to cookies, to bread, to sangria, to smoothies, to cranberry onion compote spooned over a pork chop. I’ve always got some stashed in the freezer too!
What ingredients do I need to make this?
For the cranberry compote:
Cranberries
Granulated Sugar
Water
Vanilla
Salt
For the cranberry vanilla bean milkshake:
Vanilla Bean Ice Cream
Whole Milk
Cranberry Reduction
Vanilla Bean Seeds
For serving:
Whipped Cream
Cranberry Reduction
Vanilla Beans
Cranberries
What equipment do I need?
- Large Blender
- Saucepan
- Rubber Spatula
- Wooden Spoon
- Measuring Cups and Spoons
- Large Glasses
- Cutting Board
- Paring Knife
- Fine Mesh Sieve
How do I make it?
To make the cranberry compote and reduction:
To get started on this recipe, first we need to make the cranberry compote so it can chill for a while.
Add the cranberries, granulated sugar, water, vanilla extract, and a pinch of salt to a saucepan on medium heat.
Bring the mixture to a gentle simmer, stirring occasionally, and simmering until the berries start to burst. Push them down with a wooden spoon as you stir and once slightly thickened, remove from heat.
Using a fine mesh sieve, strain the compote into a mixing bowl, pushing down with a wooden spoon to get all the juices out.
Use the spoon to scrape the back of the fine mesh sieve into the bowl, then discard the cranberry skins.
Cover the cranberry reduction, then refrigerate for a while until chilled and ready to use.
Pro Tip: It’s really important to wait until the cranberry reduction has chilled completely, because adding it warm or even at room temp will cause the milkshake to melt much quicker.
To make the cranberry vanilla bean milkshake:
Slice a vanilla bean in half, then carefully slice it open with a paring knife. Use the knife to scrape those vanilla bean seeds out, carefully setting them aside.
Pro Tip: Take your time here. These little guys are pricey, and we don’t want a single speck going to waste!
Next, pop two glasses into the freezer to chill for a bit while we make the milkshakes.
Get out a large blender, then add the vanilla bean ice cream, some of the cranberry reduction, the whole milk, and vanilla bean seeds.
Blend until the ingredients are completely blended and the mixture appears smooth, scraping the sides of the blender with a rubber spatula as needed.
Pro Tip: If the mixture seems a little too thick, add another splash of whole milk. If it seems too thin, add a touch more ice cream!
To serve:
Divide the cranberry vanilla bean milkshake between the two frosty glasses or just serve it in one giant glass!
Top with whipped cream, a drizzle of cranberry reduction, a vanilla bean, and fresh cranberries, if desired. Serve immediately and enjoy!
Tips:
- No fresh cranberries on hand? You can totally use frozen ones instead.
- Don’t feel like dealing with the vanilla beans? Just substitute for some vanilla bean paste. You could also use 2% milk or half and half instead of whole milk.
- Want to make a bunch of these for friends? You can double or triple the recipe! Just make the compote ahead of time and it’ll be ready when you are.
Big cranberry lover too?
Want some more refreshing drinks in your life?
Cranberry Vanilla Bean Milkshake
Equipment
Ingredients
For the cranberry compote:
- 1 cup Cranberries fresh or frozen
- ¼ cup Granulated Sugar
- 3 tbsp Water
- ½ tsp Vanilla
- Pinch of Salt
For the cranberry vanilla bean milkshake:
- 3 ½ cups Vanilla Bean Ice Cream
- ⅓ cup Whole Milk
- ⅓ cup Cranberry Reduction
- Seeds from Half a Vanilla Bean or use 1/2 tsp vanilla bean paste
For serving:
- Whipped Cream
- Cranberry Reduction
- Vanilla Beans
- Cranberries
Instructions
To make the cranberry compote and reduction:
- Add all of the ingredients for the compote to a saucepan on medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally, and simmering until the berries start to burst, 7-10 minutes.
- Push the berries down with a wooden spoon as you stir and once slightly thickened, remove from heat.
- Next, using a fine mesh sieve, strain the compote into a mixing bowl, pushing down with a wooden spoon to get all the juices out.
- Use the spoon to scrape the back of the fine mesh sieve into the bowl, then discard the cranberry skins.
- Cover the cranberry reduction, then refrigerate for 45 minutes until chilled and ready to use.
To make the cranberry vanilla bean milkshake:
- Slice a vanilla bean in half, then carefully slice it open with a paring knife.
- Use the knife to scrape those vanilla bean seeds out, carefully setting them aside.
- Next, pop two glasses into the freezer to chill for a bit while we make the milkshakes.
- Get out a large blender, then add the vanilla bean ice cream, 1/3 cup of cranberry reduction, the whole milk, and vanilla bean seeds.
- Blend until the ingredients are completely blended and the mixture appears smooth, scraping the sides of the blender with a rubber spatula as needed.
To serve:
- Divide the cranberry vanilla bean milkshake between the two frosty glasses or just serve it in one giant glass!
- Top with whipped cream, a drizzle of cranberry reduction, a vanilla bean, and fresh cranberries, if desired. Serve immediately and enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Fab!