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Reminder, in some states, a "milk shake" is milk with added flavorings, shaken. The thick thing is referred to as a "frappe."
I don't like shakes. I do like frappes. I like them thick enough that when I tip the cup, it kinda all globs back in - well - globs. Completely stationary is too thick, that's just soft-serve ice cream, to me. I want to drink it through a straw, but a THICK straw, and maybe need the spoon-straw so I can spoon up the first couple of inches worth before it's warmed up enough to suck down with the straw part of it. Cheek inversion is acceptable - being unable to achieve cold-mouthness due to over-thick semi-frozen liquid is not.
Thin enough to just pour. In the past I'd order what in the Chicago area is called a "Boston milkshake" -- a milkshake with a scoop of ice cream added. In other parts of the country, a Boston milkshake will get you a shake with a sundae on top. In Boston, what's called a milkshake elsewhere is called a frappe, and as far as I know they don't put scoops of ice cream in their frappes.
No wonder I've struggled to keep my weight down for most of my life.
Not too thick but thick enough that I can eat with a spoon and thin enough I can drink with a straw. McDonald's shakes were good about 30 years ago now it's all fake stuff and preservatives. Carvel has great shakes too.
Not too thick but thick enough that I can eat with a spoon and thin enough I can drink with a straw. McDonald's shakes were good about 30 years ago now it's all fake stuff and preservatives. Carvel has great shakes too.
Best shakes around here in my opinion are at Oberweis Dairy (unfortunately, one's only a few blocks from my house so I have to limit my visits to maintain my waistline) and Culver's, a Wisconsin frozen custard chain (rich and full-fat custard). Ohh, my.
Well, I TOLD you you were all making me crave a milkshake ... so today when I went to the grocery store, I made sure to buy whole milk (I usually use 2% in my coffee and skim milk in cereal or "straight") and chocolate syrup -- I already had vanilla ice cream in the freezer. (Doesn't everyone? )
So after dinner, I got out my new little blender, put a couple of scoops of vanilla ice cream in it, added maybe a teaspoon of vanilla (figured it couldn't hurt), added a couple of ounces of milk, and squirted in some chocolate syrup. (Nope, I didn't measure anything -- just kind of eyeballed it. But seriously, it's milk and ice cream and chocolate syrup ... how could it go wrong? ) I blended for maybe 5 seconds, then pulsed it a couple of times, then spooned it all into my glass.
It turned out great!
As I wrote earlier, I like THICK shakes, and this one was. I used a spoon at first, then drank the last few ounces. YUM!!
So thanks again to Dirt Grinder for starting a fun thread ... and encouraging us (OK, me!) to experiment a little!
I bought a chocolate shake yesterday that was so thick I couldn't drink it for 45 minutes. It didn't come with a spoon, so it's not like it could be eaten like ice cream.
I know some people like a shake that can be turned upside down and stay in the cup/glass, and others, like me, prefer a shake that one can immediately drink through a straw.
So... do you like to eat your shake with a spoon or drink it?
That's how I like my shakes, too. If I wanted a really thick shake that I need a spoon, I would have gotten ice cream instead, like those Dairy Queen Blizzards.
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I made my first milkshake! YUM!!
)
) I blended for maybe 5 seconds, then pulsed it a couple of times, then spooned it all into my glass.
