Organized into sections covering Soda Fountain Classics, Modern Flavors, and Boozy Shakes, the 60 recipes for inspired shakes and malts utilize classic ingredients like malted milk and homemade syrups, as well as gourmet herbal infusions and exotic spices. And this delicious volume doesn’t stop at shakes! Autumn Martin of Hot Cakes Molten Chocolate Cakery adapts recipes for her signature creations for knock-out cookies, ice cream sandwiches, and sundaes.
“I love milkshakes: thick, velvety ice cream desserts with flavor possibilities that never seem to end. But milkshakes haven’t always been the creamy, drinkable ice cream treats we have come to love today. In the early 1900s, drinking a milkshake meant sipping on spiked milk that had been flavored with syrup, usually strawberry, vanilla, and chocolate. Somewhere along the way, ice cream made it’s debut in the milkshake and stuck around (and boy, am I glad!). While the classic soda fountain flavors are still too good to forget, there are new milkshake recipes inspired from many savory and sweet creations that transcend the origins of the drink. This book will show you how to create both classics and modern interpretations by making your own syrups and flavorings. Good food, even milkshakes, always starts with good ingredients. For me, my entire “sweet” career has been built around sourcing the best ingredients to create the most extraordinary and delicious recipes.”