Thandai Cheesecake Shake
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In summers everyone loves to have more of liquids. This combination would surely soothe your senses and keep your tummy full. Nothing beats thandai in summers.
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Ingredients
- 1 tablespoon thandai syrup
- Pinch saffron
- 1 glass milk chilled
- 3-4 tablespoon ice cream vanilla
- 3-4 tablespoon cream cheese softened, at room temperature
For base of cheesecake shake
- 3-4 biscuits Crushed digestive biscuits
- 2 tsp Butter at room temperature
- 1 tsp Strawberries crush
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Instructions
- Blend the thandai syrup, ice cream, cream- cheese and milk until smooth, place in the fridge to keep it chill.
To make base
- Crush the digestive biscuits with a rolling pin by placing it in a ziplock / you can pulse it in the mixer too. Mix butter in it. Chill it.
Setting up the glasses
- Scoop one tbsp of crushed biscuits & butter mix. Place at the bottom of glass. Press it. Top it with 1 tsp of strawberry crush and then add the chilled thandai shake.
- Garnish the shake with strawberry crush swirls.
Recipe Nutrition
Calories: 313 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 21 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.2 g | Cholesterol: 52 mg | Sodium: 227 mg | Potassium: 249 mg | Fiber: 0.2 g | Sugar: 14 g | Vitamin A: 677 IU | Vitamin C: 1 mg | Calcium: 188 mg | Iron: 1 mg
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