Milk Shakes or Malts?

My lovely wife will ALWAYS order a Chocolate Shake, while I will almost always get a Vanilla Malt. No matter what flavor, I prefer the Malt. A Root Beer Malt is one of the finest experiences on earth.

What say you, Roadfooders?

A rootbeer malt? Now I think I know what my dad is getting on his birthday this year. He loves a good rootbeer, and malts are probably a close second. How did you first encounter this "now I can die happy" combination?

For myself, nothing can top a plain vanilla milkshake. Boring, I know, but I am a simple man.

I love malts AND shakes.. I'll try just about any flavor. But if I'm having a non fruity flavor, it will always be malted.

brianh, when I was a kid, my grandfather owned some burger joints in Springfield, MO. He used to make them for me and called them root beer "freezes". (A common term for them, I believe.) He would just add root beer syrup concentrate to a vanilla shake. When I got old enough to start working there, I would make my own. One day I thought, "Hmm. I'll put a little malt in there and see how that tastes." The rest is history...

Chocolate all the way!!!

I prefer Shakes ! For some reason, I just don't like the taste of the mixture of a carbonated drink and ice cream. Now give me a thick chocolate shake and I'm happy! I'll take a vanilla shake in an emergency, but do not care for any of the fruit ones !

Malts go wonderfully with a milk shake (or Frappe, here in New England). Is a rootbeer malt just added to a rootbeer float? I never heard that one before.

Mr. Rushmore, to make one, you really need root beer syrup. We used to get it at my grandfather's place, and if I remember, it was a brand called Hires. That was a LONG time ago, however.

I've ordered root beer malts in various places, so I assume they aren't that unusual. It's just a milkshake made with root beer syrup and malt. Like you said, using root beer soda would just make it a root beer float.

Since you asked the question, I just did a search for some places you could order it (although you could probably find it in local stores):

http://www.freshcoffee.net/torani-Root-beer.htm
http://www.classicalcoffee.bizhosting.com/classic_root_beer_syrup_.html
http://www.barharborbrewing.com/products.html
http://www.northernbrewer.com/soda.html

Hope that helps!

Why is it shakes (I like strawberry) go so well with grilled and deep fried food?

Rummie--
Strawberry Shake= Pepto Bismo, hehehe

That about says it all--Forewarned is Forearmed !!

Here in the Philly area we love our "black and white" shakes. They are chocolate and vanilla together made by using either chocolate ice cream and vanilla ice cream or vanilla ice cream with chocolate syrup.

Yeah, the Black and White are one of my fav's too. Not many places out west know of them, but some will make it on request.
Anyone remember the "BOSTON SHAKES" at D Q for a long time...It was a shake with a sundae built into the top half. Hot Fudge on top of a B/W Shake was my order!!

I just saw that the "restaurant of the day" for Friday is Ted Drewes. They will serve you a Root Beer Malt, made the proper way, I guarantee.

Yes Bushie Drewes can do it all but the plain custard is the the only way to go for your first taste then get a shake or concrete.


Bumper - wants a cone NOW!

Confusion reigns!

My wife is THE MAVEN of frosteds. She informs me that the terms "frosted" and "milk shake" are freely interchangeable.
"Malts" seem to be something outside her area of experrtise.
Anyway, in The World According To Gail, there are two kinds of "frosteds": "black and white" (chocolate syrup with vanilla ice cream) and "white and black" (Vanilla syrup with chocolate ice cream ). Any other syrups and fruit flavors are held beyond the pale according to her.

Never heard of the 'Boston' shake...but I LOVED the 'thick shake floats' that DQ had/has - a nice thick shake with a helpin of DQ[notice I DIDNT say ice cream !] to top it off..mmmm

Coney,
Sounds like the same thing...only a generation and 3000 miles apart ! I was in SoCal at the time of the Boston Shakes ! AND They put a ladle of topping on the DQ sitting in the Shake

quote:

Originally posted by rumbelly

Why is it shakes (I like strawberry) go so well with grilled and deep fried food?

There's a new little hole in the wall on St. Mark's Place in NYC -- frustratingly, the exact name escapes me, but St. Mark's Place is like two blocks long, you'll find it -- that serves absolutely nothing but milkshakes and grilled cheese sandwiches. It is the most inspired combination ever.

Plus, the time we went in, the owner was playing a bootleg of the Beach Boys' legendary unfinished album Smile, so it was just like home for me anyway.

ETA: A quick Google shows that the place is called The Original New York Milkshake Co., 37 St. Mark's Place, (212) 505-5200

Chocolate malt, period. Particularly from some place that still sets it in front of you with the leftover still in the metal mixer container next to it. And not so thick that you can't slurp it up with a straw. (Am I picky or what?)

Here's the official (sort of) version:
Milk shake - ice cream, syrup, milk mixed in a soda shop blender
Frosted - same ingred. but usually cheaper, and less butter fat, and mixed in a McDonald's or Wendy's machine. Usually comes out like soft ice cream
Malted - ice cream, syrup, milk, malt powder
Frappe - french term for thick milk shake usually in New Eng. Comes from the french term for partly frozen fruit drink.
Egg Cream - milk shake w/ a raw egg blended in. Really rich, but they're wonderful.
Float (ice cream soda) - Syrup, soda water ice cream mixed justuntil the dip still remains.
Alot of these terms are interchangeable depending on region, etc., so don't worry about the words, just enjoy the shake, float, malt, frappe. . . .

quote:

Originally posted by oneiron339

Here's the official (sort of) version:
Milk shake - ice cream, syrup, milk mixed in a soda shop blender
Frosted - same ingred. but usually cheaper, and less butter fat, and mixed in a McDonald's or Wendy's machine. Usually comes out like soft ice cream
Malted - ice cream, syrup, milk, malt powder
Frappe - french term for thick milk shake usually in New Eng. Comes from the french term for partly frozen fruit drink.
Egg Cream - milk shake w/ a raw egg blended in. Really rich, but they're wonderful.
Float (ice cream soda) - Syrup, soda water ice cream mixed justuntil the dip still remains.
Alot of these terms are interchangeable depending on region, etc., so don't worry about the words, just enjoy the shake, float, malt, frappe. . . .

I haven't been able to get a milk shake in more than 30 years. At least, I haven't been able to get what we called a milk shake. A milk shake was just syrup and milk. A freeze was syrup and milk with a scoop of ice cream. A float was a milk shake with a scoop of ice cream added after the stint on the mixer. You could drink all of them through a straw. For the float, you'd use a spoon for the ice cream, only, a straw for the shake part. A malted was just a shake with malt powder added prior to mixing.

Now, an egg cream was chocolate syrup, milk and seltzer water. Am ice cream soda was just syrup, seltzer and a scoop or two of ice cream added.

These were the terms used in the New Haven, Connecticut area.

Dearfolk,
My favorite milkshake in history would be when either of the two Dairy Queen stores here in Athens, Georgia carried our long-gone local soft drink, Budwine. One night, out of sheer boredom, I asked for a peanut butter Budwine malt, and - darned if it wasn't dee-lish! As long as Budwine was available, I continued ordering the item; quite a few other folks caught on and enjoyed the concoction as much as I did.
Sad to say, haven't had a milkshake/malted/cabinet/frappe in quite some time. Trying to shrink my gut requires abstention, at least for the time being.
Slowly Shrinkingly, Ort. Carlton in Athens, Georgia.
P. S. Anyone ever had a licorace malted? That's some kind of good, too.

quote:

Egg Cream - milk shake w/ a raw egg blended in. Really rich, but they're wonderful.

I have lived in many places and I have a much higher than average interest in frozen treats of all types, but I have never heard of an egg cream being anything other than syrup, milk, and seltzer. (Basically an ice cream soda minus the ice cream.) Where can I find out about this shake-plus-egg thing? What part of the country is this popular in?

I have lived in many places and I have a much higher than average interest in frozen treats of all types, but I have never heard of an egg cream being anything other than syrup, milk, and seltzer. (Basically an ice cream soda minus the ice cream.) Where can I find out about this shake-plus-egg thing? What part of the country is this popular in?


The egg cream in New York was originally made with syrup, cream, seltzer and an egg. Later the cream was replaced with milk and the egg was just dropped.

Of course, you could always order a two-cents plain and not worry about the egg, the cream, the milk or the syrup.

quote:

Originally posted by Michael Hoffman

The egg cream in New York was originally made with syrup, cream, seltzer and an egg. Later the cream was replaced with milk and the egg was just dropped.

Oy, what a can of worms you've opened. I'm staying out of what will undoubtedly turn into a very long linguistic argument and will just say that there's no evidence that egg creams ever had eggs in them.

quote:

Of course, you could always order a two-cents plain and not worry about the egg, the cream, the milk or the syrup.

One of the things I love about my favorite deli (Rein's in Vernon CT) is that the two cents plain costs...two cents.

quote:

Originally posted by Lucky Bishop

quote:

Originally posted by Michael Hoffman

The egg cream in New York was originally made with syrup, cream, seltzer and an egg. Later the cream was replaced with milk and the egg was just dropped.

Oy, what a can of worms you've opened. I'm staying out of what will undoubtedly turn into a very long linguistic argument and will just say that there's no evidence that egg creams ever had eggs in them.

quote:

Of course, you could always order a two-cents plain and not worry about the egg, the cream, the milk or the syrup.

One of the things I love about my favorite deli (Rein's in Vernon CT) is that the two cents plain costs...two cents.

All I can say is that my father said his father used to make them with eggs anbd cream in his confectionary store in Yonkers. By the way, a two-cents plain for two cents? That's great.

My favorite-----and something which may only exist here in So. Calif.-----are fresh date shakes. I find them att either Santa Slaus Lane south of Santa Barbara or Hadley's on the way to Palm Springs. Lots of fresh dates in it-----and I always get mine with some malt too. Deeeeelicious!

Ed,
Have you ever watched the movie "Sex Life of a Date"? It is the 'gimmick' at Shield's Date Farm in Indio, CA If this isn't the original home of the Date Shake, it is in the same generation!!!
We used to attend the Date Festival each February in Indio and over-indulge in Date Shakes and all other forms of date candies etc. It was like a county fair with "I Dream of Jeanie" overtones.

My favorite is a black and white shake - vanilla ice cream, chocolate syrup and milk blended until together in one of those big stainless steel glasses. In summer, a peach black and white - peach ice cream instead of vanilla. Place of choice: the Ritz Bar-B-Q in Allentown, PA. The only difference there between a malt and a shake is the addition of a scoopful of malted milk powder.

Yeah.....I remember going to AZ before the freeway was open all the way and going thru Indio. Stopping at all those little places and sampling the dates. You're right-----it may be where they started. I'm certainly hooked on them------I'm not a sweets person and won't order shakes or ice cream-----but for some strange reason when I see a place has date shakes I lose my self control. Maybe some of it does have to do with those childhood memories----but part of it is that it's one of those "sum is greater then the parts" things. DAte shakes just WORK!

Here's something weird that happened to my wife:

She really likes Dairy Queen chocolate chip shakes. They're made by dumping some chocolate cone dip in while mixing a vanilla shake. The cone dip hardens in little flat flakes if it's made right. Sometimes, though, a big gob will harden on the side of the cup, so you just chisel it loose with a spoon as sort of a post-shake dessert.

Anyhow, recently when she stopped at one of the local DQ's, the mixologist kid told her the owner had told them never to make c.c. shakes again. Didn't know why. She offered him a tip to do one, but he wouldn't.

I rather doubt that it was because they hurt the equipment, since they use the same mixer for blizzards and such that are full of sticky hard ingredients.

RE: egg creams. Growing up in PA, I had never heard of an egg cream either, but one night while tending bar on a slow night in a Lancaster pub, a young lady from NY came in and we got to talking about this topic, she then told me how to make an egg cream - milk, ice cream, syrup, and a raw egg, mixed in the metal mixing container. I assumed that was the official recipe, after all, she showed me some other "official" versions of things, but I can't mention them here. Just suffice it to say dessert was wonderful. Oh, by the way, best milk shake ever was at the Dari-King on Route 49 between Salem and Bridgeton, NJ. They also serve up Belly Buster hamburgers that are about 12" in DIAMETER. Great road food for those going to the "shore."

quote:

Originally posted by oneiron339

RE: egg creams. Growing up in PA, I had never heard of an egg cream either, but one night while tending bar on a slow night in a Lancaster pub, a young lady from NY came in and we got to talking about this topic, she then told me how to make an egg cream - milk, ice cream, syrup, and a raw egg, mixed in the metal mixing container. I assumed that was the official recipe, after all, she showed me some other "official" versions of things, but I can't mention them here. Just suffice it to say dessert was wonderful. Oh, by the way, best milk shake ever was at the Dari-King on Route 49 between Salem and Bridgeton, NJ. They also serve up Belly Buster hamburgers that are about 12" in DIAMETER. Great road food for those going to the "shore."

Growing up in NY I am very familiary with egg creams, however the correct ingredients are Milk, Seltzer (carbonated water) and chocolate syrup. No eggs, no ice cream. Ya have to drink it quick or it all goes flat

I was thinking about the Mayor's post on "Boston Shakes". I never had one at DQ, but there was a little mom & pop stand in Owego, NY called "Owego Soft Serve" that made them. I always thought that they were definately the best of both worlds.

Rocky,
The Butterscotch Boston Shake was my favorite!!

I'm with you Andy---the Chocalate Malt!!! Freindlies Ice Cream Paqrlors in New England used to have something they called an "AwefulAweful"---awful big and aweful good---that with malt added---sheer heaven on a hot summer afternoon

Anything from Ted Drewes is great, but the absolute best is a Malt from an old fashioned soda fountain (if you are lucky enough to find one) just as Julia I described in her post, except for me make it Vanilla, heavy on the malt, and a bit thicker with ice cream than she prefers. Jerry Van Dyke's in Benton, AR, makes a great one - if you can endure the too frequent noise of the music and of the young patrons.

quote:

Originally posted by Liketoeat

... Jerry Van Dyke's in Benton, AR, makes a great one - if you can endure the too frequent noise of the music and of the young patrons.

Liketoeat, do they still have that damn toy train running all over near the ceiling My malt was great (burger was mediocre), but I've steered people away from there because the noise was maddening!!

Bushie, yes, unfortunately, last time I was at Jerry Van Dyke's that damn train was still going, and although the kid customer noise wasn't as bad as it sometimes is, the two little waitresses, who could hardly wait on us for doing their karioke (spelling??) singing, were as distracting/annoying as the customers frequently are. It's a pity that a place like that, with some fair foods and really good fountain items, is ruined by all the damn racket (combination of customers, music & other noises, and acoustics). I don't go there as I otherwise would because of the usual high noise level, and I always warn others of it.

quote:

Originally posted by Liketoeat

Bushie, yes, unfortunately, last time I was at Jerry Van Dyke's that damn train was still going, and although the kid customer noise wasn't as bad as it sometimes is, the two little waitresses, who could hardly wait on us for doing their karioke (spelling??) singing, were as distracting/annoying as the customers frequently are. It's a pity that a place like that, with some fair foods and really good fountain items, is ruined by all the damn racket (combination of customers, music & other noises, and acoustics). I don't go there as I otherwise would because of the usual high noise level, and I always warn others of it.

Thanks. I remember being a nervous wreck when I finally got out of there. Sounds like they still get plenty of business, though...

quote:

Originally posted by tiki

I'm with you Andy---the Chocalate Malt!!! Freindlies Ice Cream Paqrlors in New England used to have something they called an "AwefulAweful"---awful big and aweful good---that with malt added---sheer heaven on a hot summer afternoon

I believe you are referring to Newport Creamery . They had the awful awfuls. Never tried one unfortunatelyWonder if they still have them

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wanderingjew writes I believe you are referring to Newport Creamery . They had the awful awfuls. Never tried one unfortunatelyWonder if they still have them

They do, and they are worth a try, if you can make it to one of the dwindling number of Newport Creamery places around. It's criminal (literally!) what was done to that business...

JL

I love the extra taste sensation that the malt adds to a shake. Also, all New Yorkers know the resulting drink as a Malted and not a Malt.

As a New Yorker, I must also state to anyone who thinks there are eggs in an Egg Cream: Fuhgettaboutit!

quote:

Originally posted by Howard Baratz

I love the extra taste sensation that the malt adds to a shake. Also, all New Yorkers know the resulting drink as a Malted and not a Malt.

As a New Yorker, I must also state to anyone who thinks there are eggs in an Egg Cream: Fuhgettaboutit!

Yeah, and there are no "fraps" in a frappe, either, but if you want a great "shake", "malt", etc., add a raw egg to the mix - it's wonderful.

I prefer a chocolate shake, properly made with vanilla ice cream and chocolate milk. And it must be thin enough to suck through a straw without getting a hernia.

Sam's in Denver made the best caramel shake--caramel drizzled around the bottom and sides of the glass that didn't all mix in. Fun for a spoon (or tongue) after the ice cream was all gone.

MALTS ALL THE WAY!! although i like them both-- but my favorite is still traditional chocolate.. why mess with perfection??? (i think the eggnog shakes are pretty good too- but they are seasonal.) but chocolate rules!!!

I grew up in the midwest and milk shakes were a real rarity until McDonalds came along. Everyone sold malts or malteds. Now we have a generation that doesn't know what malt is.

Chocolate, made with vanilla ice cream and chocolate syrup.

I only ever liked a black and white milkshake. And we always called it that, except for my dad (he grew up in Philly, as I did, but he grew up in South Philly, so who knows if it mattered or it was his age)...but he always called it "a malted milk". My mom had a restaurant-grade milkshake machine, a light green one, and used to make the best at home. The only place I ever see the malt is in a jar at Shop Rite and I think Carnation makes it.

This site will be the end of some of us. I'll be reading a thread and before the end of it, I'm in the kitchen banging pots and eating. As soon as this missive is posted, I'll be making my favorite dairy beverage-a chocolate malted milk shake. I can do that because I almost always have the ingredients on hand.

Growing up in a family restaurant business, I made many a milk shake and malted for our cutomers. We used premium ice cream and whole milk in the dairy drinks and my Mom made most of the toppings for our ice cream desserts, including the chocolate syrup. We served the shakes in tall, thick walled glasses and the generous amount of leftover shake was served alongside, in the stainless steel blending cup. Gosh, they were good.

I started making chocolate malts at home around 10 years ago. Too many times I could not get a satisfatory chocolate malt at DQ stores, so I gave up. It seems the young kids aren't shown how to make them, and they either put far too much malt in the shake or so little it couldn't be tasted. It wasn't the kids fault. Sometimes they had never heard of one.

For my taste, chocolate malts are best made with premium vanilla ice cream, good quality chocolate syrup, whole milk, and Original Carnation Malted Milk. If you are making one for the first time, add the malted powder to your blender until you get the degree of malt flavor you desire. I tend to use a lot of ice cream.

One of my favorite soda fountain drinks was called an “orange freeze”. It can be made at home using a blender.

Recipe:

Juice of a ripe juice orange
A generous scoop of orange sherbet ice cream
1 teaspoon sugar
Cup of crushed ice
A few T of water

Squeeze every drop out of a ripe juice orange into a blender cup. Then add the orange sherbet, soft crushed ice (like restaurants serve), sugar and just a little water.

Mix it in the blender and serve right away.

This is a delicious drink and is very refreshing in the warm months.

Pineapple Shake is my favorite....Simple, But just the best!

When I go to the Dairy Queen I usually ask for Hot Fudge Shake.Sometimes throws the counter kid back a second but once explained its no problem.Just hot fudge instead of regular chocolate syrup.Like somebody else said,now other people are asking for it.More soul than regular chocolate shake,I think.
My Dad,rest his soul,use to always ask for Lemon Shake.Sounded weird to me,since Ma always used to say "dont eat leamons and drink milk,it will "curdle your stomach" "(whatever that means).I tried Dads Lemon Shake one time and it was excellent,for a couple years thats all I would order.To a kid,it seemed quite adult.

Malts are great.Just a little sexier than a regular shake.I bought a jar of malt powder once for home and I swear it lasted 7 years.
Bill
Georgetown DE

quote:

Originally posted by BigGlenn

Pineapple Shake is my favorite....Simple, But just the best!

I agree! Forty-something years ago, the Tastee Freeze in Lincolnwood made the best pineapple shakes.

quote:

Originally posted by tiki

I'm with you Andy---the Chocalate Malt!!! Freindlies Ice Cream Paqrlors in New England used to have something they called an "AwefulAweful"---awful big and aweful good---that with malt added---sheer heaven on a hot summer afternoon

I remember the Awful-Awful milk shake at Bond's Ice Cream in Upper Montclair, NJ.
Have a good picture but I can not figure out how to place it on this site. Anyone with more technical knowhow...I'll send it to them.

DD, email it to Grampy.......he's good at posting pictures!

If anyone is ever in Salina, Kansas (in the middle of absolutely nowhere), please go to Bogeys to peruse the over 100 varieties of shakes and malts. The ice cream is just soft serve; however, the flavors and fresh fruit/candies/malt powders/etc can't be beat. Strawberry cheescake is my antidote to a bad day or to make a good day better! They make a decent, greasy little burger too!

What is malt anyway?

quote:

Originally posted by marberthenad

What is malt anyway?

A grain (typically barley) that is sprouted, kiln-dried and ground into a mellow, slightly sweet-flavored powder.

John

I always get a malt when possible, with extra malt, but you see less of these nowadays. Shakes seem to be the norm.