2 Serves
15 Mins
Steep the saffron strands in a small amount of warm milk for 10 minutes to release their color and aroma.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
411 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
516 mg / 4,700 mgSodium
495 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
65 g / 50 gSaturated Fat
9 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
109 gAlcohol
0 g
Combine the saffron-infused milk, remaining milk, ice cream, and sugar in a blender.
Blend on high speed until the mixture is smooth, creamy, and well-aerated.
Pour the milkshake into chilled glasses and serve immediately.
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American