Overview
A milkshake is a sweet, cold beverage made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce [1]. It is typically thick and creamy, served in a tall glass with a straw. Outside the United States, the drink is sometimes called a thick shake or a thick milkshake, to differentiate it from other less-viscous forms of flavored milk [1].
Origin and history
The milkshake originated in the United States in the late 19th century. The term first appeared in print in 1885, referring to a whiskey-based drink that was shaken and served as a tonic [1]. By the early 1900s, the drink had evolved into a non-alcoholic beverage made with milk, chocolate syrup, and malted milk powder. The introduction of the electric blender in the 1920s, particularly the Hamilton Beach drink mixer, allowed milkshakes to be made thick and frothy by blending ice cream directly into the milk [1]. The milkshake became a staple of American soda fountains and diners throughout the 20th century.
Varieties and aliases
- Thick shake (common outside the United States)
- Malted milkshake (made with malted milk powder)
- Frappe (New England term for a thick milkshake, often with ice cream)
- Milkshake is the standard term in the United States and Canada
Culinary uses
Milkshakes are prepared by blending milk, ice cream, and flavorings in a blender or drink mixer until smooth and thick. Common flavorings include chocolate syrup, strawberry syrup, vanilla extract, caramel, and fruit purees. The drink is often topped with whipped cream and a cherry. Milkshakes are served as a dessert beverage, frequently paired with burgers, fries, and other diner fare. They can also be made with additions like cookies, candy pieces, or peanut butter for specialty variations.
Cross-cuisine context
The milkshake has no direct analogue in traditional Mexican cuisine, where cold sweet beverages are typically agua fresca, horchata, or licuados. A licuado is a blended fruit drink made with milk or water, but it does not contain ice cream and is thinner in consistency. In other LA-relevant cuisines, the closest analogue is the Filipino halo-halo, a shaved ice dessert with evaporated milk and toppings, though it is not blended. The Peruvian algarrobina cocktail, a creamy blended drink made with pisco, evaporated milk, egg yolk, and algarrobina syrup, shares the milkshake’s blending method and creamy texture but is an alcoholic cocktail rather than a dessert beverage.
Notes for cooks
- For a thicker milkshake, use more ice cream and less milk. For a thinner shake, reverse the ratio.
- Milkshakes can be made dairy-free by substituting plant-based milk and non-dairy ice cream, though the texture will differ.
- Over-blending can cause the shake to become too thin or watery. Blend just until smooth.