Chocolate Milk Shake NOT Black and White (whiskey, freezer, cream)
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This is a ridiculous pet peeve, but I hate going to places and ordering a CHOCOLATE milkshake only to get a VANILLA + CHOCOLATE SYRUP milkshake. These are not the same thing people. When you add syrup to the already sweet ice cream, it becomes cloyingly sweet, and it doesn't even really taste like chocolate. I don't really care about regional differences, or what this person calls it, or whatever. Fundamentally speaking, a CHOCOLATE MILKSHAKE is by definition, chocolate ice cream + milk. Period. If you must use vanilla ice cream, then use cocoa powder rather than syrup, as it ads the chocolate flavor without extra gross sweetness.
Rant Over.
P.S. Malts should be made with malt syrup, not Carnation Malted Milk. Otherwise the malt flavor is not strong enough and you get the aftertaste of dried milk.
I prefer mine with vanilla ice cream with chocolate syrup(just not hersheys). Also, I have never seen malt syrup. Only malt powder, not carnation malted milk.
Fundamentally speaking, a CHOCOLATE MILKSHAKE is by definition, chocolate ice cream + milk. Period. If you must use vanilla ice cream, then use cocoa powder rather than syrup, as it ads the chocolate flavor without extra gross sweetness.
What an unusual notion. Wherever did that come from?
I had the privilege to grow up when there were still actual soda-fountains in drug stores. Marble counters, high wire stools, long handled soda pulls, a hand of bananas ripening on the back counters for "splits"... and a soda "jerk," so named for the jerking motion used to move the handles of the soda siphon when blending a flavored soda. If you wanted a Coca-Cola, for example, they'd measure out the Coca-Cola syrup and then 'jerk" in the unflavored soda water to mix it properly without having to use a stirring spoon.
And when you ordered a milkshake, it was made exactly according to this description from Wikipedia:
Yep. Vanilla milkshakes (or frappes, as they are called in New England), chocolate milkshakes, strawberry milkshakes... they were all made with vanilla ice cream, plus whatever flavor syrup you asked for.
Cocoa powder? No. They didn't have it.
Of course we all missed the first era of the milkshake, when they were eggnog style whiskey drinks of the late 1800s, but by 1900 milkshakes referred to "wholesome drinks made with chocolate, strawberry, or vanillasyrups."
Then in 1922 the "malted milk shake" debuted at Walgreens in Chicago, made by adding two scoops of vanilla ice cream to the standard malted milk drink recipe (milk, chocolate syrup and Horlick's malt powder). It rapidly became a favorite across the country.
Back in the day in Boston, if you ordered a "chocolate milk shake" they'd get milk, and hershey's syrup, some ice, and blend it up. If you wanted an ice cream drink, you had to ask for a frappe. And a frappe would be made with vanilla ice cream, chocolate or strawberry syrup, milk, and ice.
As a teenager I worked at a Howard Johnson's restaurant, famous for milkshakes. All of our famous shakes started with vanilla ice cream and then we added flavoring.
We made so many shakes that we kept several 6 gallon tubs of vanilla in the freezer near the flavorings so several of us could scoop vanilla for shakes at the same time.
I've had milk shakes, and also malts, at various places and they were always made with milk, ice cream, and a syrup. In the case of malts, Horlick's malted milk powder was included.
My Mother was a waitress at Howard Johnson's, back in the day, and she made milk shakes the HoJo way - with a flavoring syrup.
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