Creamy, lightly spiced, and naturally sweet, this pear shake is the kind of indulgent treat that feels like dessert but comes together in under two minutes. Ripe pears do most of the heavy lifting here, bringing a delicate floral sweetness that pairs beautifully with a drizzle of honey and a whisper of Ceylon cinnamon. Ceylon cinnamon is a smart choice for anyone managing histamine sensitivity, since it's a gentler, lower-irritant option compared to the more common cassia variety. Whole milk and heavy cream give the shake a luxuriously thick, velvety texture without relying on any fermented or aged dairy that could be problematic. A pinch of salt rounds everything out and makes the sweetness pop in the best way. Just blend, pour into two glasses, and serve immediately — this one doesn't wait around, and honestly, neither will you.
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Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Add the chopped pears, whole milk, heavy cream, honey, Ceylon cinnamon, ice, and salt to a blender.
Blend on high speed until completely smooth and creamy, about 45–60 seconds. The shake should be thick enough to coat a spoon but still pourable; if it is too thick, add milk 1 tbsp at a time and blend briefly.
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