Creamy Pistachio Milkshake

Instructions

1. 1

   Chill your glasses: Place two tall glasses in the freezer for 10-15 minutes before making the milkshake. This keeps your milkshake cold longer and gives a professional touch.

2. 2

   Prepare your blender: Ensure your blender is clean and dry. For the smoothest results, use a high-powered blender. If using a regular blender, you may need to blend in stages.

3. 3

   Add ingredients in order: Add the cold milk to the blender first (this helps the blades spin freely). Then add the ice cream and Pistasho pistachio spread. Adding liquids first prevents the blender from getting stuck.

4. 4

   Blend until smooth: Secure the lid and blend on medium-high speed for 20-30 seconds. Stop and check the consistency. The milkshake should be thick but pourable - if it is too thick, add a splash more milk (1-2 tablespoons at a time). If too thin, add another small scoop of ice cream.

5. 5

   Taste and adjust sweetness: Remove the lid and taste the milkshake using a clean spoon. If you prefer it sweeter, add the honey and blend for another 5 seconds to incorporate.

6. 6

   Check the consistency: The perfect milkshake should coat the back of a spoon and slowly drip off. It should be thick enough to require some suction through a straw but not so thick that it cannot be sipped.

7. 7

   Pour into chilled glasses: Remove the glasses from the freezer. Pour the milkshake slowly down the side of each glass to prevent excessive foam. Fill each glass about three-quarters full to leave room for toppings.

8. 8

   Add the toppings: Top each milkshake generously with whipped cream, creating a nice peak. Sprinkle the crushed pistachios over the whipped cream. For extra indulgence, drizzle a thin ribbon of Pistasho spread on top.

9. 9

   Serve immediately: Insert a wide straw or milkshake straw into each glass. Milkshakes are best enjoyed immediately while still thick and cold. The ice cream will begin to melt within 5-10 minutes.