Please read and weigh in!
I'm interested in expanding my shake repertoire this summer, and I've been thinking of the various regional delights that we had in New England as well as those I've picked up here in NYC. Please let me know if these sound like what YOU expect them to be, and then tell me about the dairy treats that I missed out on.
- Our shakes were usually sort of crumby; not thick enough to be much more than chocolate milk.
- We had frappes, the New England equivalent of a milk shake, at our Tastee Freez. This should be nice and thick. My current milkshake is what, as a kid, I would have called a frappe.
- The Black and White is something that I had for the first time last summer. Vanilla ice cream, some chocolate syrup, and milk. I've learned that you must not overdo the amount of syrup; it's crucial that the vanilla taste isn't buried.
- A Boston Shake is a sort of "shake float." Start with a standard shake. After dispensing it into the cup you'll add more ice cream to the cup, then top with whipped cream and chocolate syrup.
These are the shakes that I have under my belt (for real, because they've given me a gut) and I'm interested to know more variations. I have never made a malted- and I also intend to fix that this summer. I am going to be a SHAKE MEISTER, DAMN IT!