The milkshakes can you tell me

To make any of these shakes, add these mix ins to the base milkshake ratio before blending:. Just add more ice cream and blend. You can use almost any fruit, fresh or frozen, in milkshakes.

Depending on the fruit and the strength of your blender, you may want to peel fruits with oddly textured skin like peaches before blending. Using frozen fruit will make your shake thicker and creamier, but may also be more difficult to blend. You can use any percentage milk for a milkshake. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them.

There is absolutely no additional cost to you. Let those from other parts of Massachusetts speak for themselves. Almost always.

Half my life in RI, half on Cape, and lots of work time and extended stays in other parts of New England. Mymom, a lover of coffee frappes, retired to Florida.

When she developed cancer I want to do something special for her. I went to my local clam shack and asked for the coffee syrup so she could make her own frappe at home. He then gave me a precious jar for free. I took it down to Florida in my luggage. I will never forget the look of pure bliss on her face when she tasted that last coffee frappe. Great frappes and great food! What a hoot! Born on Nantucket, raised in New Bedford and Fairhaven.

My grandma always called soda tonic after tasing her favorite Moxie I understood the name. Knew frates well and Newport Creamery as well as Kimballs! To me it will always be Krappe, Grinder, or Hoggie.

The ice cream shop would mix up milk, syrup and ice cream in one of those old fashioned milk shake machines in a big metal cup and then pour it in a fancy glass.

They gave you the metal cup and you could almost fill the glass a second time. Up until today, I thought it was pronounced frapay. Now I feel like an idiot. We call dub sandwiches grinders here and I have never heard of a cabinet before, although I know they liked some kind of a coffee milk up in Rhode Island.

It was made with 4 oz of ice cream. My take on this was: — if you ordered a milkshake and wanted one made with ice cream you got it. Not ever knew to do that, and if you did, you were a regular customer and probably tipped well in any case! The flavor ie chocolate, strawberry, etc. This less expensive ingredient allowed us to put the equivalent of 3 ice cream cones of frozen thickener into the 24 oz shake.

The benefit of frappes is that you get more flavor: milk, chocolate syrup, and chocolate ice cream instead of milk, syrup, and frozen mix. That said, when we made a beverage for ourselves, we made extra thick frappes, never Fribbles cuz they were a rip off! Both frappe and milkshake are only different in name and both have ice cream.

Just like a soft drink. A frappe always has ice cream. Boston born here. Transplant to Florida 30yrs ago. A cobbler is a dessert, usually peach. Tonic is something granny drank on the Beverly hillbillies. There used to be a dairy farm around Lincoln Ma that had fresh ice-cream, hope its still there.

The syrup mixed in with the Coffee Frappe really changes the flavor from really good to phenomenal. Hi DGM. Thanks for pointing out the typo in this post — they happen to the best of us. It has now been corrected. Have a great day! I grew up in New Bedford, MA. Those were the days of the Fizz, Frappe, MilkShake and ice cream sodas.

Fizz was an ice cream soda without the Ice cream. We called sodas instead of tonic or pop. We ate ice cream Sundaes and subs.

Only ran into the word cabinet in RI when I tried to order a Sundae and was told it was called a cabinet. Miss those summer days going out for ice cream and just enjoying life. I have been living in the Chicago suburbs for a number of years.

Miss so much about New England. I am from Pittsfield Mass. My beloved Mum worked there for a short time so she could afford to buy a coat my Dad would not buy for her. When we lived in Acton we went to Littleton for ice cream.

We moved every 3 years between Illinois and Massachusetts. New England will always have the best of everything to me yet I am still trying to perfect making my own Milkshakes and Frappes and Cabinets. I managed the shop in Natick Mall from — You owned the food, returned what half of what corporate has estimated the profit to be from your sales numbers and kept the rest! The incentive was: if you made your return numbers, you kept the rest!

As a result, hardened, experienced managers took stores that they knew had been run poorly for years, ran them right and made a bundle. I live in Vermont. They both have ice cream. Born and lived in NH all my life and I call a sub or a grinder depending on where I am. Also always ordered a frappe because it is just better. A malted certainly has more consistency than an ice-cream soda or frappe.

Could the reason be an addition of malted-milk powder? Whatever the reason, I always found the malted to be the superior product. As a side note, growing up in Brooklyn, NY, we used to have wonderful malteds made at your local candy store sometimes called a luncheonette. Now almost all of them are gone.

We enjoy going to New England twice a year and find that, in smaller towns, there still are local places where the ice-cream and camaraderie are plentiful. Although, most of that probably went into frappes I made for myself LOL. Usage probably comes from the high number of French Canadians in New England and their impact on the local culture. It cost 7 cents. If you added ice cream it was an ice cream soda and it cost 14 cents. The milk shakes had ice bream in them and the Awful Awful had even more ice cream in it.

Regional differences…. Also made ice cream floats which were with the tonic soda of your choice and a scoop of ice cream. All for 25 cents. A double cheeseburger at BK was 33 cents. Quite a large percent of my hourly rate. Frappes made with soft serve are a little different then those made with hard ice cream…..

I prefer the consistency of the soft-serve frappe…. Vanilla with extra syrup,please! This topic must hold the record for postings. They gave us a sugar rush followed by a kind of torpor or lethargy. Soft serve frappes forever! I hated them! Give me a good old Frappe anyday. The AA was just too, too thick. Otherwise you were sucking till your eyeballs popped out or your brain collapsed. The good old days!!!! Nothing like an AwfulAwful, served up by the mostly friendly staff at the Newport Creamery in Newport itself.

The whole experience — including consuming the entire concoction through a straw that would occasionally collapse in on itself — was as much a right of passage as landing a Sea Robin and not wincing at its croaking.

Those long lines are still there, but the wait is worth it. I laughed at your typical exchange between you and a customer who wanted a milkshake with ice cream. Coffee syrup out of cane sugar, not corn syrup, who has the recipe? They had coffee brandy ice cream that I used to get Frappes made out of. Even better—a raspberry lime rickey, which has some raspberry syrup as well, all with cracked ice of course.

We used to have a real soda fountain at our local drug store in New Bedford, Mass. Then he closed it and we really missed it! In the pacific northwest, Seattle area, a frappe is a blended coffee shake. I only got here because I saw a barista use ice cream mix in mine.

I have honestly never seen a milkshake with ice cream be referred to as a frappe, and never seen frappe anywhere else. Which leads me to this question: why was there a soda fountain in the drugstore? In the olden days, medicine included a lot of tonics that tasted horrible. The soda fountain was to mix pleasant tastes with the tonics, to make them palatable. Never mind about the cabinet question……my mistake, I overlooked the explanation. When I lived in Detroit, a co-worker was going to the store and I asked her to pick me up a tonic.

Sox — Jints v. Pats — Rangers v. Gloucester clear broth-bacon-onion-base … frosty v. An easy fruit shake you can create up in minutes, with creamy vanilla ice cream, a pinch of cinnamon and a swizzle of whipped cream. Treat yourself to an indulgent, creamy vanilla milkshake with our classic recipe.

This easy drink is perfect for customising with indulgent toppings. Make yourself a naughty but nice summery treat, justified by lots of fruit!

This indulgent masterpiece is one seriously special treat. Perfect your presentation and serve up this chilled drink topped with marshmallows, cream and a drizzle of chocolate spread. Make these cute mini fruit milkshakes for a family picnic. A decadent iced coffee for a sunny afternoon. Serve in tall glasses for a retro treat. What could be more exciting than a milkshake bar for kids and big kids?

Perfect for a party or celebration, let guests choose their own toppings. This strawberry milkshake has had a monster makeover, with white chocolate, Lucky Charms and crushed pink meringues.

The easiest, tastiest way to pack in the protein. Shake up your morning with this delicious, creamy drink you can make in minutes. Oooh, our favorite question! The mix-ins are endless. Anything you like! Add peanut butter, bananas, and chocolate chips for a Chunky Monkey vibe, or caramel, coconut, and chocolate chips for a Samoas-like milkshake. Or go all out with wine for a Boozy Red Wine Milkshake.

If you don't want your mix-ins completely blended, like brownies or cookie dough, stir them in after blending the ice cream and milk. And it's easier than you think! Add your ice cream and milk to large bowl and use a rubber spatula to stir until the milk is incorporated and then pour into a glass. I love malts and think they are far superior to milkshakes don't me. You can turn your milkshake into a malt by adding 2 tablespoons malt powder to your ice cream and milk and blend them altogether!

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