I have long since thought, sinus issues and drinking milk were a big “no-no.” However, as I found in this article, researched published in “The American Review of Respiratory Disease,” disputes this as myth; finding no correlation with milk consumption and the increase of sinus mucus.
So heck! Chocolate Milkshake – here I come!
A milkshake is of course a cold beverage, made usually with milk and ice cream. One of my earliest memories of tasting a milkshake was at Woolsworth in Town & Country Shopping Center. Mom let me sit at the soda fountain bar and order a hand-dipped chocolate milkshake. I can remember how cool, creamy and delicious it was. I miss those old luncheonette style counters. Swiveling on those spinning chairs, contemplating what nickel and dime candy, I was going to buy with my allowance.
In the picture: a soda jerk throws a scoop of ice cream into a steel mixing cup while making a milkshake. On the counter behind him another mixing cup, shake mixers, and a pot of “Borden’s Malted Milk” powder are visible.
According to Wikipedia, the term “milkshake” was first used in print in 1885, milkshakes were an alcoholic whisky drink that has been described as a “sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat”. However, by 1900, the term referred to “wholesome drinks made with chocolate, vanilla and strawberry syrups.” By the early 1900s, people were asking for the new treat, often with ice cream. By the 1930s, milkshakes were a popular drink at malt shops, which were the typical soda fountains of the period.
In 1922, Walgreens’ employee Ivar “Pop” Coulson made a milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe (milk, chocolate syrup, and malt powder). Coined the “Horlick’s Malted Milk”, it was featured by the Walgreen’s’ drugstore chain as a malted-chocolate milkshake.
Milkshakes have become a staple on the fast food menu. Chains such as McDonald’s, opt to use “pre-made” milkshake mixtures that are prepared in automatic milkshake machines. Milkshakes are among their highest profitable items, since the fluffy drinks contain so much air. The market research firm Technomic claims that about 75% of the price of a milkshake in a fast food chain is pure profit.
Milkshakes have become popular in gourmet, high-end restaurants. Chefs are macerating locally grown fruits, combined with their own hand-made ice cream to produce fresh, innovative options. Some restaurateurs have experimented with pecans, saffron, vanilla beans and vodka to create signature cocktails.
Some have even turned to science for inspiration, creating milkshakes using liquid nitrogen.
click to read: Liquid Nitrogen Ice Cream
A girl that was raised on Mayfield ice cream…it has always been my favorite.
3 scoops of HOMEMADE MAYFIELD VANILLA ICE CREAM
2 scoops of VANILLA BEAN MAYFIELD ICE CREAM
1/4 – 1/3 cup of Hersey’s syrup
Blend till as smooth or thick as you like – Vita-mix works great for this. Serve with whipped cream and a cherry