Aside from all the pasta and naan pizzas we’ve been enjoying during this quarantine, we’ve also been having our fair share of chikoo milkshakes. Never heard of chikoo? It’s a fruit native to Mexico but grown in large quantities in many Asian countries like India, Bangladesh, & Thailand. The flesh is light brown, malty and sweet in flavor and it’s slightly grainy in texture. It kind of reminds me of a cross between a date & a pear!? It’s hard to find fresh chikoo in the US so I keep frozen chikoo, that I purchase from my local Indian grocery store, stocked up year round! Although I’m personally not a fan, it’s a childhood treat my husband grew up enjoying and I’ve learned to make it SO many different ways over the years.
How Do You Make a Chikoo Milkshake?
Chikoo + Milk + Ice Cream is the base I stick to because it ain’t a milk shake if there isn’t some damn ice cream am I right?! I almost always have some plain vanilla ice cream but I’ve experimented with everything from Vadilal’s Falooda Ice Cream, to Trader Joe’s Cookie Butter Ice Cream and trust me there is no wrong way to add ice cream to a smoothie!
What Else Can I Add To My Chikoo Milkshake?
- Nut Butters
- Chocolate Powder, Nutella
- Chai Spice Mix, Cardamom, Cinnamon
- Rose Syrup, Rose Water
- Banana, Strawberries, Dates
What Kind Of Milk Can I Use ?
You can use any kind of milk from plain whole milk to almond milk, coconut milk & oat milk. In addition, you can skip the ice cream for a dairy free version or some full fat greek yogurt.
Are Chikoo Shakes Toddler/Kid Friendly?
If I make this for my toddler, I skip the ice cream and opt for a spoonful of greek yogurt, half banana, dates, and nut butter to pack in as much nutrition as possible! He loves it!