Photography © Maree Homer
Shake it up!
My dad, a mad surfer, was a milkshake fiend. I guess that cold, sweet milky hit was perfect after a rigorous session in the ocean. He was a stickler for the choc-malted variety, and to this day it is also my favourite — although I’m partial to a good caramel shake too.
Getting the balance of flavour and texture just right in a milkshake or thickshake is key to its overall enjoyment. Keeping flavourings and ice creams as natural as possible, the way they should be, adds depth and a feel-good factor too; you’ll find recipes for these throughout this book. The menu of flavours on the next two pages spans the decades of my youth, right up to today… I might be middle-aged (ergh, did I really just say that?) at this point in time, but a good milkshake instantly takes me back to my teens.
I was amused to learn through my research for this book that the original milkshakes, which were sold in Australia even before the first milkbar opened, contained no ice cream. They were a simple mix of milk, water and natural flavours, ranging from fresh and dried fruit to honey, malt, egg, butter and yeast, and were traditionally hand shaken — certainly a few steps away from what we consider a proper milkshake today.
Makes 1 tall shake or 2 kid-size shakes
For milkshakes
250 ml (9 fl oz/1 cup) full-cream milk
1 large scoop ice cream
For thickshakes
170 ml (5½ fl oz/2/3 cup) full-cream milk
2–3 scoops ice cream
For smoothies
185 ml (6 fl oz/¾ cup) full-cream milk
1 large scoop ice cream
To each drink, add your desired flavouring, depending on what you’re in the mood for, and how sweet or strong you like it — turn the page for inspiration!
Most of us don’t have a milkshake maker at home — if you do, you’ll already know how to use it. If, like me, you have to make do, simply put all the ingredients in a tall chilled container and use a stick blender to whiz everything together until well combined and frothy on top. You can also use a blender.
Pour into a chilled glass and serve with a straw.