Nothing sings of leisurely weekend indulgence like supping chocolate thickshakes through a stripy straw, the ice cream melting and oozing down the side of a cool soda glass. Or perhaps your favourite is a frothy frappe or a fizzy float? Recreate milkshake bar classics and experiment with inspired new creations in your own home with Hannah Miles' delightfully nostalgic new book. Classic recipes include Cream Soda Floats, Banana Caramel Milkshakes and a thick Chocolate Malt Shake. For a lighter option, turn to the Fruity chapter, which is full of brilliant blends: from a refreshing Watermelon Cooler to a delicate Apple Snow Shake. Fun recipes are perfect for the child in all of us - from cute Doughnut or Raspberry Ripple Floats to a Honeycomb Shake - while Indulgent recipes are for milkshakes which have definitely grown-up! Sip a sweet Salted Caramel Shake, a decadent Cherry Garcia or a fragrant Rose Dream. Whatever your choice, shakes are not just for summer, they make a perfect treat or dessert for those happy days all year round!
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About the Author
A lawyer and MasterChef finalist in 2007, Hannah Miles has developed a second career as a cake maker and food writer. She has a monthly column in Country Kitchen and Country & Town House magazines and writes for Delicious. She is the author of Sundaes & Splits, also published by Ryland Peters & Small
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9 of 11 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I LOVE cookbooks - I love them so much, I have over 600 of them, and that's after culling out the ones I don't use or care for periodically! Right now I've especially been enjoying specialty ones that are based on one particular type of food, such as cupcakes, cake pops, whoopie pies...and now, milkshakes. I eagerly awaited the arrival of this book, which I had pre-ordered. It's small - maybe about 60 pages, and I have to admit, the photography is beautiful - but as for recipes? As we say in NY, fageddaboudit!
There's not much in here that you can't figure out how to make yourself, and there wasn't anything unique or imaginative that grabbed me. To be honest, as soon as I saw the recipe for egg creams, I then and there decided there was no way I had any faith in any of Ms. Miles' recipes. (I'm New York City born and raised, and lived there for almost 40 years.) First of all, she wrote, "There are no longer eggs or cream in this drink." Oh really? THERE NEVER WERE any eggs or cream in egg creams! Her recipe calls for a cup of milk, a cup of soda water, and 2 tbs. of chocolate syrup. ONE TABLESPOOON of chocolate syrup to a cup of liquid? Looking at those measurements you can tell right off that her version will not have the rich, chocolatey taste of a real egg cream! (All her recipes, BTW, make TWO servings.) Other errors in this one drink: for a real egg cream, you want to use Fox's U-Bet Syrup - the kosher kind, not the junk with HFCS. (It's available at a very reasonable price from webstaurant.com.) You do NOT use "soda water" - you use seltzer...freshly carbonated, if possible, but a newly opened bottle will do in a pinch. And half milk and half "soda water?" Does this woman have any idea of what an egg cream is? Apparently not!... Read more ›
There's not much in here that you can't figure out how to make yourself, and there wasn't anything unique or imaginative that grabbed me. To be honest, as soon as I saw the recipe for egg creams, I then and there decided there was no way I had any faith in any of Ms. Miles' recipes. (I'm New York City born and raised, and lived there for almost 40 years.) First of all, she wrote, "There are no longer eggs or cream in this drink." Oh really? THERE NEVER WERE any eggs or cream in egg creams! Her recipe calls for a cup of milk, a cup of soda water, and 2 tbs. of chocolate syrup. ONE TABLESPOOON of chocolate syrup to a cup of liquid? Looking at those measurements you can tell right off that her version will not have the rich, chocolatey taste of a real egg cream! (All her recipes, BTW, make TWO servings.) Other errors in this one drink: for a real egg cream, you want to use Fox's U-Bet Syrup - the kosher kind, not the junk with HFCS. (It's available at a very reasonable price from webstaurant.com.) You do NOT use "soda water" - you use seltzer...freshly carbonated, if possible, but a newly opened bottle will do in a pinch. And half milk and half "soda water?" Does this woman have any idea of what an egg cream is? Apparently not!... Read more ›
By Amy Globus
Format:Hardcover
Absolutely Brilliant and not to mention beautiful! I bought this book for my mother who is having a blast trying al the recipes.
Format:Hardcover
This is a little book for those who would like to have some milkshake recipes. It is divided into some basic recipes, classics, fruity, fun and indulgent. There is an index and pictures for almost every recipe.
There will always be regional, even within cities- differences in ideas. I found myself appalled at putting soda into ice cream for a milk shake - that is not the definition of a milkshake I have come to love. Then of course there are the always prevalent egg cream debates. Much of my family hails from all the various boroughs of New York and my great grandmother bewailed the fact that egg creams didn't have eggs in them; she swore (literally) that when she was young they did.
The ones I remember getting were on East 5th Street, they had 1/2c milk, 1c. Seltzer and 2 tablespoons chocolate syrup - the recipe in this book is a diluted version of ones many remember.
A cream soda float is given as having lemon sorbet, and that does not meet what I remember...but these are recipes.
The chocolate malt shakes are good with an addition of malted milk balls, iced milk and a recipe for pretzel cookies is good.
This is a small simple book with some traditional and some not so, they might give some different ideas for those who wish some very simple cod drinks.
There will always be regional, even within cities- differences in ideas. I found myself appalled at putting soda into ice cream for a milk shake - that is not the definition of a milkshake I have come to love. Then of course there are the always prevalent egg cream debates. Much of my family hails from all the various boroughs of New York and my great grandmother bewailed the fact that egg creams didn't have eggs in them; she swore (literally) that when she was young they did.
The ones I remember getting were on East 5th Street, they had 1/2c milk, 1c. Seltzer and 2 tablespoons chocolate syrup - the recipe in this book is a diluted version of ones many remember.
A cream soda float is given as having lemon sorbet, and that does not meet what I remember...but these are recipes.
The chocolate malt shakes are good with an addition of malted milk balls, iced milk and a recipe for pretzel cookies is good.
This is a small simple book with some traditional and some not so, they might give some different ideas for those who wish some very simple cod drinks.
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