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Saffron Milkshake Shots


1 1/3 cups Real California heavy cream

2 2/3 cups Real California whole milk, divided

2 teaspoons hot water

1/2 teaspoon saffron threads, plus extra for garnish

1/3 cup egg yolks (about 6)

1/3 cup sugar

1/8 teaspoon vanilla extract

Pinch salt

Simmer cream and 2/3 cup milk in a large saucepan until reduced to slightly more than 1 cup; set aside. Pour hot water over saffron in a small bowl to release it’s flavor; add to cream mixture. Whisk egg yolks and sugar in a large bowl until pale; gradually whisk in cream mixture. Pour back into saucepan and cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add vanilla and salt and cool over an ice bath. Transfer to the bowl of an ice cream maker and freeze according to manufacturers instructions. To prepare 8 milkshake shots at a time, blend 1/2 cup ice cream with 1/2 cup milk. Pour into 8 shot glasses and garnish with a few saffron threads. Makes 32 shots.

Recipe by Chef Bryn Robson, Cortez Restaurant, San Francisco, CA, on behalf of the California Milk Advisory Board

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,