Creamy Sorghum Milkshake
This creamy coconut sorghum milkshake is a refreshing, dairy-free twist on a traditional treat. Made with cooked sorghum flour, coconut milk, natural sweeteners, and vanilla, it’s smooth, wholesome, and packed with nutrients. Whether you enjoy it as a light dessert, an indulgent smoothie, or a summer refresher, this gluten-free grain-based drink is as healthy as it is delicious.
Servings: 2 people
Equipment
- mixing bowl
- Saucepan
- Whisk
- Blender
- Measuring cups and spoons
- Glasses for serving
Ingredients
To Cook Sorghum
- 45 g ¼ cup sorghum flour
- 360 ml 1 ½ cups water
For the Milkshake – Vegan Version
- 480 ml 2 cups coconut milk or almond, soy, or oat milk
- 3 tbsp 45 ml maple syrup
- 1 tsp 5 ml vanilla extract
- 80 g ½ cup cooked sorghum mixture from above
- Extra 1 tbsp 15 ml maple syrup to taste
For the Milkshake – Non-Vegan Version
- 480 ml 2 cups whole milk or milk + cream for richness
- 2 tbsp 25 g honey or sugar adjust to taste
- 1 tsp 5 ml vanilla extract
- 80 g ½ cup cooked sorghum mixture from above
Optional Toppings
- 50 g fresh or frozen strawberries
- 10 g dark chocolate shaved or grated
- Scoop of dairy-free ice cream for indulgence
Instructions
Cook Sorghum Base
- In a bowl, mix 45 g sorghum flour with 240 ml (1 cup) cold water to form a smooth slurry (no lumps).
- In a saucepan, bring the remaining 120 ml (½ cup) water to a boil.
- Slowly whisk the sorghum slurry into the boiling water. Stir constantly to avoid clumps.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally until the mixture thickens into a porridge-like consistency.Remove from heat and allow to cool completely.
Make theSorghum Milkshake
- In a blender, add: 480 ml plant milk (vegan) or whole milk (non-vegan), 80 g cooked sorghum mixture, Maple syrup (vegan) or honey/sugar (non-vegan), Vanilla extract
- Blend on medium-high speed for 2–3 minutes until creamy and smooth.Taste and adjust sweetness with extra maple syrup, honey, or sugar if needed.
- Pour the milkshake into 2 glasses.Garnish with strawberries and dark chocolate shavings (optional). Serve chilled and enjoy!
Notes
Texture: Let the sorghum base cool completely before blending—this keeps the milkshake smooth.
Variations: Swap coconut milk with almond or oat for different flavours. For extra indulgence, add a scoop of dairy-free ice cream.
Make Ahead: Cook the sorghum base the day before and refrigerate—it saves time and blends even better when chilled.
Nutrient Boost: Add banana for natural sweetness and extra protein, magnesium, and B vitamins. Diet Friendly: Naturally gluten-free, dairy-free, and rich in whole-grain goodness.