Burgerville's second seasonal shake of the summer features loads of fresh-picked Oregon raspberries. The result, while mildly tasty, is somewhat of a paradox: a milkshake packed to the gills with straw-clogging lumps of fruit but a weak overall raspberry flavor.
'Milkshakes' on Serious Eats
We get really excited about Girl Scout cookie season. And we get really excited about milkshakes, and especially excited about spiked milkshakes. So today we've brought them all together in this collection of the ultimate (and we mean ultimate) Girl Scout cookie-inspired milkshakes for grownups. These shakes capture the essence of the cookies you love, in rich dairy form, with a little something extra to deepen the flavors and make the party just a little more fun.
At Capogiro Gelato in Philadelphia you can pick any two gelato flavors for them to spin into supple milkshake. Do you go with the classics—flavors like espresso, vanilla, and chocolate? Or do you go with the kooky ones? I asked the fellow behind the counter to whip me up his favorite, and it was stellar—a balanced blend of cactus pear and black fig.
The Black Tiger just may be the most intense thing on Jim & Patty's extensive menu. The process begins with just about a pint of Prince Pückler's Gourmet Ice Cream made with Black Tiger coffee grounds. Black Tiger, for the uninitiated, is a proprietary coffee blend/roast specially prepared for Jim & Patty's (and Coffee People before them) which is notoriously higher in caffeine than your typical espresso blend. It's whirled together with whole milk and as many espresso shots as you desire.
Location is everything, and that's what Northpoint Custard is banking on. Located just south of Bradford Beach on the shore of Lake Michigan, there's no better place to grab a shake on a hot, humid Midwest day.
Kraverz is a frozen custard and burger stand in the Milwaukee suburb of Menomonee Falls with a huge menu. They serve everything from gyros to fish fry. But of course, we were there for our frozen dairy fix.
The strict "no takeout" coffee policy at Nespresso in Soho may come across as a bit haughty, but do yourself a favor and slide into one of their deep, cushy chairs. We're here for a little break—and an Iced Vanilla Caffe, a summertime favorite for when the Soho heat and the sweaty crowds become unbearable.
At Teaism in DC, the Chai Shake is light on both the wallet and stomach. A scoop of cinnamon gelato from the beloved local shop Dolcezza is blended with ice and Teaism's freshly brewed chai.
To get in the mood for summer, May's shake at Stack'd Burger Bar in Milwaukee is S'mores, a concoction of vanilla ice cream, mashmallow fluff, chocolate syrup and graham crackers. Spiking with creme de cacao is optional, but highly recommended.
This time of year, I start craving avocado shakes, the kind you find at Vietnamese restaurants, made with fresh avocados, ice, sweet condensed milk and nothing more. These shakes are my warm weather savior, but they're a little on the rich side. If you want something lighter, look no further than Washington DC-based Dolcezza.
The numerous gelato flavors offered at any given time at Il Laboratorio del Gelato means that the milkshake possibilities are endless. Especially when you consider the fact that they allow you to mix up to four gelato flavors into a single milkshake.
The Famous Shake is a combination of chocolate, peanut butter, and frozen banana, just like my mom used to make when I was a kid. In Chubby's version, the three flavors complement each other well, and none overpowers the other.
Capogiro's house frappé is an almost airy blend made with their subtle gelato and milk—for a drink in the milkshake family, it's almost refreshing.
Since the Espresso Milkshake at the St. Francis Fountain in San Francisco is made with real espresso, you can drink this shake at breakfast and still get your morning jolt of caffeine.
The milkshakes at Daniel Angerer's Austrian diner, Brats, are quick-melting—more frothy than thick—but unusual and delicious.
Gilles has been serving frozen custard on the west side of Milwaukee since they opened in 1938—it was the first custard stand in the city. Today, they're still a favorite hangout of local high school students and busy families who want to grab a quick dinner before heading to Hart Park for a football game. My favorite is the Oreo shake.
The real standouts at Mid-City's Milk are the creative spins on shakes and malts, made with homemade ice cream and sorbet, served in towering frosted glass and sized to share.
Author and ice cream enthusiast Adam Ried sees the milkshake as a blank canvas, a sweet and creamy medium to which all sorts of flavors and textures can be incorporated. In Ried's fabulous Thoroughly Modern Milkshakes he goes way beyond chocolate, vanilla, and strawberry with daring milkshake creations such as mocha-cardamom, raspberry-rose, and lemon-buttermilk.
Mint isn't even part of the Irish tradition at all. It's just an inexpensive way to turn a lot of things green on St. Paddy's. I have nothing against mint; it's a lovely herb and has great flavor. But isn't it time that pistachios got some St. Patrick's Day love?
Brooklyn Ice Cream Factory is eternally touristy, but a visit is always undeniably satisfying. At $7, the coffee milkshake isn't exactly a bargain, but you'll start making excuses for it as soon as you take the first heady sip.