Milkshake

A milkshake is a sweet, cold beverage which is usually made from milk, ice cream,
Milkshake
or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce,
chocolate syrup, or fruit syrup. Outside the United States, milkshakes using ice
cream or iced milk are sometimes called a thick milkshake or thick shake; in New
England, the term frappe may be used to differentiate it from thinner forms of
flavored milk.

Full-service restaurants, soda fountains, and diners usually prepare and mix the
shake "by hand" from scoops of ice cream and milk in a blender or drink mixer
using a stainless steel cup. Many fast food outlets do not make shakes by hand with
ice cream; instead, they make shakes in automatic milkshake machines which freeze
and serve a pre-made milkshake mixture consisting of milk, a sweetened flavoring
agent, and a thickening agent. However, some fast food outlets still follow the
traditional method, and some serve milkshakes which are prepared by blending soft-
serve ice cream (or ice milk) with flavoring or syrups. Milkshakes can also be made
at home with a blender or automatic drink mixer.

A milkshake can also be made by adding powder into fresh milk and stirring the
powder into the milk. Milkshakes made in this way can come in a variety of flavors,
A strawberry milkshake topped with
including chocolate, caramel, strawberry, and banana.
whipped cream and strawberry
syrup

Alternative Thickshake, thick

Contents names milkshake, frappe

Types Type Beverage

Hand-blended Place of United States
Milkshake machines origin
Soft serve mixed with syrup Main Milk, ice cream or ice
Premade products ingredients milk, flavorings or
History sweeteners
1880s–1930s
1940s–1950s
Cookbook: Milkshake Media:
Nomenclature Milkshake
2000s–present
In popular culture
See also
References
External links

Types

Hand-blended
Hand-blended milkshakes are traditionally made from any flavor of ice cream;
additional flavorings, such aschocolate syrup and/or malt syrup or malt powder, can
be added prior to mixing. This allows a greater variety than is available in machine-
[1]
made shakes. Some unusual milkshake recipes exclude ice cream.

Milkshake-like recipes which use a high proportion of fruit and no ice cream are
usually called smoothies, even if frozen yogurt (a dairy dessert) is used; however
there are cases where a blended beverage is made with sherbet, frozen yogurt and
fruit which are sold as smoothies even though they could also be considered
milkshakes. When malted milk is added, a milkshake is called a malted milkshake, A soda jerk throws a scoop of ice
a malt shake (or maltshake), a malted, or simply a malt. An ice cream-based cream into a steel mixing cup while
making a milkshake. On the counter
milkshake may be called a thick milkshake or thick shake in the United Kingdom or
behind him another mixing cup,
a frappe (pronounced "frap-PAY" (/fɹæˈpeɪ/) or "frap"[2]) in parts of New England
shake mixers, and a pot of "Borden's
and Canada.[3][4] In Rhode Island and Southeastern Massachusetts, coffee syrup or Malted Milk" powder are visible
coffee-flavored ice cream is used to make the local "coffee cabinet" shake.
Milkshakes with added fruit called batido are popular in Latin America and in
Miami's Cuban expatriate community. In Nicaragua, milkshakes are calledleche malteada.

Some U.S. restaurants serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper
milkshake, for example, includes crumbled chocolate cookies,creme de menthe liqueur, and chocolate mint ice cream.

Milkshake machines
Restaurants with the highest volume of traffic, such as McDonald's, often opt to use premade milkshake mixtures that are prepared in
automatic milkshake machines. These machines are metallic cylinders with beaters that use refrigeration coils to freeze premade
milkshake mixtures into a drinkable texture. The number of different flavors that restaurants with automatic milkshake machines can
serve is limited by the number of different tanks in their milkshake machines, so such fast food restaurants usually offer fewer flavors
of milkshakes.

The smallest automatic milkshake machines are counter-mounted appliances that can make a single milkshake flavor using a 5 L
(1.1 imp gal; 1.3 US gal) stainless steel tank. Large restaurants that wish to offer multiple flavors can either use floor-mounted multi-
flavor machines with multiple 5 liter stainless steel barrels or use carbon dioxide-based machines that mix the flavors during
dispensing. Some fast food restaurants use "thick milkshake" machines, which are single flavor machines with a 12 L (2.6 imp gal;
3.2 US gal) stainless steel tank.

Soft serve mixed with syrup

Some fast food restaurants such as Dairy Queen serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk)
with sweetened, flavored syrups such as chocolate syrup and fruit-flavored syrup and milk.

Milkshake (typical
Premade products
American/fast food)
Pre-made milkshakes are sold in grocery stores in North America and the UK.
Nutritional value per 100 g (3.5 oz)
These drinks are made from milk mixed with sweetened flavored powder,
artificial syrup, or concentrate, which would otherwise be called "flavored Energy 580 kJ (140 kcal)
milk", thickened with carrageenan or other products. Bottled milkshakes are Carbohydrates 18–27 g
usually sold in 330ml, 500ml, or 1 liter bottles. Sugars 18–27 g
Fat 3–9 g
History Saturated 2–5 g
Monounsaturated 1–3 g
Polyunsaturated 0–1 g

Protein 3.5 g

Restaurant milkshakes are usually
prepared in a steel cup, and served
in a tall glass with toppings and a
straw. As the steel cups are usually
larger than the glasses, the
remaining milkshake is served in the
mixing cup with a spoon. Pictured
are a strawberry and a chocolate
shake, with whipped cream,
sprinkles, and a maraschino cherry
each.
Protein 3.5 g
1880s–1930s
When the term "milkshake" Vitamins
was first used in print in 1885, Pantothenic acid (B5) 0.5 mg (10%)
milkshakes were an alcoholic Minerals
whiskey drink that has been Calcium 130 mg (13%)
described as a "sturdy, healthful
eggnog type of drink, with 100 g corresponds to 95 ml.
eggs, whiskey, etc., served as a
Units
tonic as well as a treat".[5]
μg = micrograms • mg = milligrams
However, by 1900, the term IU = International units
referred to "wholesome drinks
Percentages are roughly approximated
made with chocolate,
using US recommendations for adults.
strawberry, or vanilla syrups."
Source: USDA Nutrient Database
By the "early 1900s people
were asking for the new treat, often with ice cream." By the 1930s, milkshakes were
a popular drink at malt shops, which were the "typical soda fountain of the period ...
used by students as a meeting place or hangout."[5]
The history of the electric blender, malted milk drinks, and milkshakes are
interconnected. Before the widespread availability of electric blenders, milkshake-
type drinks were more like eggnog, or they were a hand-shaken mixture of crushed
ice and milk, sugar, and flavorings.[6] Hamilton Beach's drink mixers began being
used at soda fountains in 1911 and the electric blender or drink mixer was invented
by Steven Poplawski in 1922.[7] With the invention of the blender, milkshakes began
to take their modern, whipped, aerated, and frothy form.

The use of malted milk powder in milkshakes was popularized in the USA by the Chicago drugstore chain Walgreens. Malted milk
powder — a mixture of evaporated milk, malted barley, and wheat flour — had been invented by William Horlick in 1897 for use as
an easily digested restorative health drink for disabled people and children, and as an infant's food.[8][9] However, healthy people
soon began drinking beverages made with malted milk simply for the taste,[9] and malted milk beverages containing milk, chocolate
syrup, and malt powder became a standard offering at soda fountains. In 1922, Walgreens employee Ivar "Pop" Coulson made a
milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe.[10] This item, under the name
"Horlick's Malted Milk", was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known
[11]
as a "malted" or "malt" and became one of the most popular soda-fountain drinks.

The automation of milkshakes developed in the 1930s, after the invention of freon-cooled refrigerators, provided a safe, reliable way
of automatically making and dispensing ice cream. In 1936, inventor Earl Prince used the basic concept behind the freon-cooled
automated ice cream machine to develop the Multimixer, a "five-spindled mixer that could produce five milkshakes at once, all
automatically, and dispense them at the pull of a lever into awaiting paper cups."

In the late 1930s, several newspaper articles show that the term "frosted" was used to refer to milkshakes made with ice cream. In
1937, the Denton Journal in Maryland stated that "For a 'frosted' shake, add a dash of your favorite ice cream." In 1939, the
Mansfield News in Ohio stated that "A frosted beverage, in the vernacular, is something good to which ice cream has been added.
[12]
Example par excellence is frosted coffee—that hot, tasty beverage made chilly with ice and frosty with ice cream."

1940s–1950s
By the 1950s, popular places to drink milkshakes were Woolworth's "5 & 10" lunch counters, diners, burger joints, and drugstore
[13]
soda fountains. These establishments often prominently displayed a shining chrome or stainless steel milkshake mixing machine.
These establishments made milkshakes in Hamilton Beach or similar styles of drink mixers, which had spindles and agitators that
folded air into the drinks for "smooth, fluffy results" and served them in 12½-ounce tall, "y"-shaped glasses. Soda fountain staff had
their own jargon, such as "Burn One All the Way" (chocolate malted with chocolate ice cream), "Twist It, Choke It, and Make It
Cackle" (chocolate malted with an egg), "Shake One in the Hay" (a strawberry shake), and a "White Cow" (a vanilla milkshake).[14]
In the 1950s, a milkshake machine salesman named Ray Kroc bought exclusive rights to the 1930s-era Multimixer milkshake maker
[15] to speed up production at McDonald's restaurants.
from inventor Earl Prince, and went on to use automated milkshake machines

Milkshakes had also become popular in other parts of the world, including the United Kingdom and Australia. In Australia, milk bars
had grown popular and milkshakes were normally served lightly whipped and often in the aluminium or stainless steel cups in which
they were prepared. In addition to more conventional flavors, spearmint and lime flavored milkshakes became popular in Australia.

Nomenclature
In the 1950s, milkshakes were called "frappes", "velvets," "frosted [drinks]", or "cabinets" in different parts of the U.S. A specialty
style of milkshake, the "concrete," was "...a milk shake so thick that the server hands it out the order window upside down,
demonstrating that not a drop will drip." In 1952, the Newport Daily News in Rhode Island contained a "Guide For Top Quality ICE
CREAM SODAS CABINETS MILK SHAKES", which shows the use of the term "cabinet" in print. An article from 1953 in the
Salisbury Times (in the state of Maryland) suggests that shakes can be made in a jar by shaking well. The article states that by adding
four large tablespoons of ice cream, the drink becomes a "frosted shake".[16] Currently, in New England, and especially the Greater
Boston area, the ice-cream and milk dessert known as a "milkshake" in other parts of the country is referred to as a "frappe". In these
locales, "milkshake" refers to a lighter drink, usually made of shaken or blended milk with flavoring of some sort.[17] A milkshake
may be abbreviated as "shake" in some restaurants.

2000s–present
In 2005, the traditional home of the milkshake, the family restaurants and 24-hour diner-style
restaurants that were the "staples of 1950s and 60s America such asDenny's, Big Boy, and the
International House of Pancakes" were supplanted "...in terms of revenue for the first time
since the U.S. census started measuring this in the 1970s. The shift means the burger, fries,
and milkshake ideal evoked by the sitcom Happy Days is losing its hold on the American
appetite." Instead, U.S. consumers are going out tocasual dining restaurants.[18]

In 2006, the U.S. Agricultural Research Servicedeveloped reduced-sugar, low-fat milk shakes
for lunch programs. The shakes have half the sugar and only 10% of the fat of commercial
fast-food shakes. Schools need a milk shake machine or soft-serve ice cream machine to serve
the milkshakes. The milkshakes also have added fiber and other nutrients, and they have much
[19]
less lactose, which makes the shakes appropriate for some lactose intolerant people.

The U.S. sales of milkshakes, malts, and floats rose 11% in 2006, according to the industry
This milkshake was made
research firm NPD Group. Christopher Muller, the director of the Center for Multi-Unit using liquid nitrogen. Vapor
Restaurant Management at Orlando's University of Central Florida states that "milkshakes can still be seen forming at
remind us of summer, youth — and indulgence", and "they're evocative of a time gone the top.
by".[20] Muller states that milkshakes are an "enormously profitable" item for restaurants,
since the fluffy drinks contain so much air. The market research firm Technomic claims that
about 75% of the average-priced $3.38 restaurant shake in 2006 was profit. An executive from Sonic Drive-In, a U.S. chain of 1950s-
[20]
style diner restaurants, calls shakes "...one of our highest-volume, revenue-producing areas".

Part of the increase in milkshake sales reported in 2006 may be due to the increasing availability of innovative chef-designed
milkshakes in high-end restaurants. In 2006, the Los Angeles Times reported that chefs from "hipster hangouts and retro landmarks"
are using "macerated farmers market strawberries, Valrhona chocolate, and Madagascar Bourbon vanilla" to make new milkshake
flavors.
Other novel ideas offered in LA-area restaurants include milkshakes made with toasted pecans, saffron-rose water or orange-blossom
ice cream, taro root, vanilla beans steeped in rum, Valrhona chocolate and Grey Goose vodka, and vanilla custard mixed with Russian
Imperial stout.[21]

A 2016 article stated that chefs are trying out innovative ideas with milkshakes to keep customers interested in the frothy drinks.[22]
The article noted that coffee-flavored shakes are popular "because it [coffee flavour] complements both sweet and savory" dishes.[22]
At One Market Restaurant, gay pride was celebrated with a Harvey Milk shake (intended for adults, due to its alcohol content),
named after the ground-breaking gay US politician. The shake included "..vanilla ice cream, Pinnacle Peach Vodka, Godiva White
Chocolate Liqueur, strawberries, blueberries and Valrhona White Chocolate Pride Tuile." [22] Other bars are also adding alcoholic
beverages to shakes for adults, such as "spirits and/or beer, though these can be very challenging to pull off without dairy curdling.”
[22] Unusual flavours from 2016 included bacon (particularly popular amongst millennials), peanut butter and jelly (like the popular
sandwich), pumpkin, chocolate-coated strawberry and red velvet (like the cake).[22] Another trend is using different types of milk,
such as “almond milk, coconut milk, [or] hemp milk.”[22]

An unusual trend from 2016 was the Black Tap milkshake, a premium-priced ($15), 1,600 calorie drink that includes a "...mountain
of ice cream topped with peanut butter cups, lollipops, cotton candy, or even entire slices of cake".[23] Similar drinks referred to as
[24]
"freakshakes" were popular in the United Kingdom and Australia around this time.

In popular culture
"The Longest Drink in Town" is a popular drink cup in New Zealand with a branded logo of a giraffe that is used for milkshakes
throughout the country, most commonly in dairies.[25] The cup was introduced in 1968.[26] The logo is composed of a giraffe on a
cup or shirt, with text reading "The Longest Drink in Town" next to it.[25][27] The phrase, "The Longest Drink in Town", compares
the height of the milkshake cup to that of a giraffe. Circa 2011, Delmaine introduced a brand of milkshake syrups under the brand
name The Longest Drink in Town.[26]

Master Shake, one of the main characters from the long-running series Aqua Teen Hunger Force (also known by various alternative
titles), is a life-sized anthropomorphic milkshake. In the ultraviolent futuristic dystopia in A Clockwork Orange by director Stanley
Kubrick, the young gang members go to the Korova milk bar for "milk plus", a dairy beverage to which stimulants and
hallucinogenic drugs have been added.

"Milkshakes in the movies are shorthand for sweetness and goodness."[28] In All About Eve, by director Joseph L Mankiewicz, Bette
Davis’ character is unhappy to see a man she likes chatting up her young female assistant, so Davis' character orders an alcoholic
Martini, and "then mockingly suggests [that] Eve [the young assistant] will have a milkshake", thereby "asserting womanhood over
girlhood through milkshake's associations with virginity."[28] Similarly, the socially awkward and nerdy character Steve Buscemi
plays in Ghost World is made fun of by a teenage girl because he orders a "virginal vanilla milkshake"; in Manhattan, by director
Woody Allen, the director draws attention to the difference in age between his 42-year-old character (he also acts in the lead role) and
his teenage girlfriend by having her drink a milkshake; and in the film Lolita in 1997, a teenage girl drinks a milkshake while she is
.[28]
with the middle-aged man (her mother's new boyfriend) who is attracted to her

"Milkshake" is the title of a 2003 R&B–electro song written and produced by The Neptunes for American singer Kelis' third studio
album, Tasty. It reached the top ten in the United Kingdom, Australia, and the Netherlands, and became Kelis' biggest success to date
on Billboard Hot 100 in the United States, peaking at number three. The song became an Internet meme following the release of Paul
Thomas Anderson's 2007 film There Will Be Blood, in which scenes from the film (most notably from its famous "I drink your
milkshake" scene) were edited to the song.[29][30] The line became something of a catchphrase for the film and gained moderate
recognition in popular culture following the film's release.[31]

See also
Health shake
Smoothie
Haldi Ka Doodh
References
1. Bittman, Mark (1998) "A milk shake might be milk, shaken up, with or without flavorings", pp. 668–669 How
in to
Cook Everything, Wiley, ISBN 978-0-471-78918-5
2. Seavey, Aimee, Digital Editor, Yankee Magazine http://www.yankeemagazine.com/article/new-england-101/milk-
shakes-frappes-cabinets
3. "How to pronounce frappé in English"(http://dictionary.cambridge.org/us/pronunciation/english/frappe).
dictionary.cambridge.org. Retrieved 1 June 2017.
4. milk shake (https://web.archive.org/web/20010618021334/http://bartleby
.com/61/66/M0296600.html). The American
Heritage Dictionary of the English Language: Fourth Edition. 2000
5. Flexner, Stuart Berg (1982) Listening to America, Simon & Schuster: New York, p. 178, ISBN 0671248952
6. Vanilla Milk Shake Recipe from the "SecondEdition of The Neighborhood Cookbook" published by the Council of
Jewish Women, Portland, in 1914. Fill a glasstwo-thirds full of milk, sweeten to taste with any fruit syrup or with
sugar, and then flavor with vanilla. Fill glass up with cracked ice and shake well together until thoroughly mixed.
http://www.homemade-dessert-recipes.com/milk-shake-recipes.html
7. Poplawski, Stephen J.US Patent US1480914 – Beverage mixer(http://www.google.com/patents/US1480914),
Issued 18 February 1922
8. "The History of Malted Milk Powder"(http://www.kitchenlore.com/2011/07/history-of-malted-milk-powder.html).
Kitchen Lore. 22 July 2011. Retrieved 10 October 2013.
9. "Wisconsin's Malted Milk Story - Online Exhibits - Wisconsin Historical Society"
(http://www.wisconsinhistory.org/mus
eum/exhibits/horlicks). www.wisconsinhistory.org. Retrieved 1 June 2017.
10. "Walgreen's history" (https://web.archive.org/web/20080501155205/http://www
.walgreens.com/about/history/hist4.js
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Retrieved 1 October 2009.
11. The Encyclopedia of American Food and Drink(http://www.foodtimeline.org/foodicecream.html), John F. Mariani
[Lebhar-Friedman:New York] 1999 (p. 196–197)
12. American Dialect Society CABINET
, CONCRETE, FROSTED, VELVET
13. Diner Style (http://www.artsparx.com/dinerstyle.asp). Artsparx.com. Retrieved on 10 October 2013.
14. Shake One in the Hay. (http://www.newyorkfirst.com/gifts/1038.html) Archived (https://web.archive.org/web/2010031
6131554/http://www.newyorkfirst.com/gifts/1038.html) 16 March 2010 at theWayback Machine. New York First
15. Happy Meals in Kitty Hawk: How the Wright Brothers Spawned a Burger Nation(http://www.jyi.org/volumes/volume7/
issue1/features/cull.html). Jyi.org. Retrieved on 10 October 2013.
16. American Dialect Society CABINET , CONCRETE, FROSTED, VELVET Text accompanying illustration on a poster
advertising Hood's Ice Cream (observed in Hancock Pharmacy
, State and Hancock Sts., Springfield, Mass., 30
September 1952).
17. HippoPress – The Hippo – Guide to Manchester and Nashua NH(http://archives.hippopress.com/060817/food.html)
.
Archives.hippopress.com. Retrieved on 10 October 2013.
18. Economist's View: The Decline of the FamilyRestaurant (http://economistsview.typepad.com/economistsview/2005/1
2/the_decline_of_.html). Economistsview.typepad.com (24 December 2005). Retrieved on 10 October 2013.
19. Konstance, Richard P. (May 2000) "Shaking Up the Future"(https://web.archive.org/web/20040209111534/http://ww
w.ars.usda.gov/is/AR/archive/may00/shake0500.htm). Agricultural Research magazine.
20. Fancier ways to get brain freeze.(https://www.usatoday.com/money/industries/food/2007-04-24-milkshakes-usat_N.
htm) By Bruce Horovitz, USA TODAY
21. Shake It Up, Baby! by Amy Scattergood, Special to The iTmes (http://www.latimes.com/features/printedition/food/la-f
o-milkshakes14jun14,1,5215631,full.story?coll=la-headlines-pe-food)14 June 2006
22. "Sweetening the bottom line with milkshakes"(http://beta.nrn.com/beverage-trends/sweetening-bottom-line-milkshak
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23. "Black Tap Milkshakes: 2016's Unhealthiest Food Trends" (http://dailyburn.com/life/health/unhealthiest-food-trends-r
ainbow-bagels-2016/). 14 December 2016. Retrieved 1 June 2017.
24. Osborne, Hilary (2016-08-31)."Freakshakes: the rise of a monstrous mashup of drink and dessert"(https://www.theg
uardian.com/lifeandstyle/2016/aug/31/freakshakes-monstrous-mashup-drink-dessert-taking-over-britain). The
Guardian. ISSN 0261-3077 (https://www.worldcat.org/issn/0261-3077). Retrieved 2018-01-14.
25. McCall, Claire (28 June 2012)."Crafty people who are hard to ignore"(http://www.nzherald.co.nz/lifestyle/news/articl
e.cfm?c_id=6&objectid=10815788). Retrieved 30 May 2017 – via New Zealand Herald.
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29 March 2017.
27. "The longest drink in town"(http://www.stuff.co.nz/life-style/blogs/the-omnivore/8030378/The-longest-drink-in-town)
.
Stuff.co.nz. 5 December 2012. Retrieved 30 May 2017.
28. "Celebrating milkshake in the movies"(http://www.denofgeek.com/movies/milkshake/22257/celebrating-milkshake-in
-the-movies). Retrieved 1 June 2017.
29. "Paul Thomas Anderson: Blood, Sweat and T ears" (https://web.archive.org/web/20080123075316/http://www .laweekl
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January 2008. Retrieved 7 July 2009.
30. Bowles, Scott (3 February 2008)." 'Blood' fans drink up milkshake catchphrase"(https://www.usatoday.com/life/movi
es/news/2008-02-03-blood-milkshake_N.htm) . USA Today. Retrieved 24 February 2008.
31. Mudhar, Raju (23 February 2008)."It's bottoms up to our Oscars drinking game"(https://www.thestar.com/entertainm
ent/article/305756). The Toronto Star. Retrieved 24 February 2008.

External links
Media related to Milkshakes at Wikimedia Commons

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