This cookbook lists 1000 simple milkshakes. Ten different bases are combined with ten different additives and ten different flavouring to produce a thousand different milkshakes.
The base:
0.: Ice cream : Many milkshakes are just made from blended ice cream . Using denser, heavier ice creams give thicker shakes. Using soft ice creams give light, fluffy shakes.
1.: Milk : Milk forms the basis for most milkshakes. Though plain milk does not give a thick shake, blending it with fruits like banana / mango makes the shake thick.
2.: Condensed milk : Replacing a part of milk by condensed milk makes the milkshake richer and thicker.
3.: Coconut milk : This is used in a range of tropical milkshakes.
4.: Cream : Using some cream with milk gives a creamier milkshake.
5.: Soy milk : Can be used for those who are intolerant to lactose.
6.: Milk Powder : Milk powder emulsifies with ice and some vegetable oil to give thick milkshakes. The trick is to add as little milk as possible, as much ice as possible and blend for over a minute. A small amount of vegetable oil is added for better emulsification.
7.: Nut milk &
8.: Cereal milk : These plant based ‘milk’ are now available readily or you can make your own and use them for some exotic milkshakes. The most famous ‘milkshake’ from cereal milk is the Horchata, a Mexican / Latin American drink made from rice milk. Almond milk, Rice milk or Cashew milk cab be easily made at home.
9.: Fusion A variety of milk goat, mare, grains, nuts etc can be used to create more milkshakes.
Flavouring :
A variety of flavouring can be blended into a milkshake. Some of the popular flavouring is listed in column 2.
Additives :
Almost anything edible can be blended into a milkshake. Some of the popular additives are listed in column 3
