White Russian Malt
We are crazy about milkshakes. Our favorite soda fountain/diner is in Shelter Island at the local drugstore. It’s the real deal and has been there forever. Every time we visit my husband’s parents, we make a special visit there for lunch and a giant chocolate milkshake (which we share).
This guy moves so fast I couldn’t get a non-blurry picture!
Being a member of a shake loving family, I was thrilled to review Malts and Milkshakes 60 Recipes for Frosty Creamy Frozen Treats by award winning chef, Autumn Martin, of Hot Cakes and Confections. After trying a few recipes and reading all of them, I have to say: Malts and Milkshakes is a MUST HAVE for shake lovers!!
Every recipe sounds fantastic. They range from Soda Fountain Classics (e.g. Strawberry Shake, Butterscotch Shake or Malt, Dark Chocolate Shake or Malt) to Modern Flavors (e.g. Salted Caramel Shake, Molten Chocolate Cake Shake, Bacon-Oatmeal Raisin Cookie Shake, Tamarind Shake) to Boozy (e.g. Dark and Stormy Shake, Southern Comfort Shake, Jalapeno Tequila Shake). But it’s not just shakes–there are also some amazing cookie recipes (Salted Peanut Butter Cookies, Bacon-Oatmeal Raisin Cookies) and ice cream recipes (both dairy and non-dairy)!
I seriously would like to try every recipe — they look that good. The design of the book and the food styling and photography of the desserts are gorgeous and totally inspiring to me.
For this review, I decided to limit myself to just three recipes: A Soda Fountain Classic shake, a cookie, and a Boozy shake (just because).
For the Soda Fountain Classic, I went with the Peanut Butter Shake because who doesn’t love peanut butter!? And it was a little more special than a Vanilla or Chocolate one. This shake has three components: The creamy peanut butter shake, Salted Peanut Butter Cookie crumbles, and Candied Peanuts. It might sound labor intensive, but it really wasn’t. I made the cookies for a play date and saved one for the shake. And the Candied Peanuts literally take two minutes to make (saute finely chopped peanuts with sugar). And it was SO worth it, making this a very special shake that tastes completely like you just bought it in a specialty shake shop. It was fun to eat it with spoons (I love the chunky mixture of the peanut butter cookies with the shake) and drink it with straws (as always, we shared one big one).
The Salted Peanut Butter Cookies are light, chewy, and tasty on their own. Putting them in a shake is genius though.
For the Boozy Shake, I had to try the White Russian Malt, because I love Kahlua! I still have one of my bottles from the cruise we took two summers ago, which I’ve been savoring.
I divided the recipe in half and made one tall shake. Then I took a photo and divided it into three small glasses for each of us. Then I added booze to mine.
There are a bunch of shakes I want to try in the future — I’m thinking the Cherry Brandy Shake is definitely calling my name…Also the Peanut Butter and Jelly shake…. Also the Espresso shake… Also the Molten Chocolate Cake shake… OK, you get the picture!
Check out this book if you can — you won’t be disappointed!
Peanut Butter Shake
Candied Peanuts:
1/4 cup unroasted peanuts
2 tablespoons sugar
Shake:
1 1/2 cups natural salted creamy peanut butter (I used Trader Joe’s)
2 tablespoons sugar
1/2 cup milk
pinch of kosher salt
8 scoops vanilla ice cream
3/4 cup Salted Peanut Butter Cookie chunks (recipe follows)
1. To make the candied peanuts: Combine the peanuts and sugar in the bowl of a food processor and pulse until the peanuts are finely chopped. Be sure not to grind too much or you will make peanut butter!
2. In a small saute pan over medium heat, warm the candied peanuts, stirring constantly. After about 1 minute, the sugar will begin to melt, so be sure to keep stirring at this point. Cook, stirring, for another minute, or until the nuts are light brown and the sugar has melted.
3. Immediately transfer the candied peanuts to a plate and allow to cool.
4. To make the shake: Blend the peanut butter, sugar, milk, and salt until nice and smooth. Add the ice cream and blend until it is just incorporated. (This shake is thick, so you may need to scrape down the sides of the blender.)
5. Stir in 2 tablespoons of the candied peanuts and the cookie chunks.
6. Pour into glasses and garnish with a sprinkling of candied peanuts. You may want to eat this shake with a spoon!
Serves 4 in 6-ounce glasses
Salted Peanut Butter Cookies
2 cups plus 1 teaspoon all-purpose or pastry flour
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon kosher salt
2 sticks plus 3 1/2 tablespoons unsalted butter, at room temperature
1 1/4 cups dark brown sugar, packed
3/4 cup plus 2 1/2 tablespoons sugar
2 large eggs
1 1/2 cups natural salted creamy peanut butter
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking soda, and salt, and whisk well.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugars until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. (You can also do this by hand, with a sturdy spoon.)
5. Using an ice cream scoop (about the capacity of 1/4 cup), scoop the dough onto the prepared baking sheet, taking care to leave about 2 inches between cookies.
6. Bake for 15-18 minutes, or until the cookies are puffed and pale golden around the edges. It is important that these cookies aren’t fully baked, as the chewier they are, the better. And if you are freezing them for ice cream sandwiches, you won’t want a crisp cookie–so be careful not to overbake!
7. Transfer the baking sheet to a rack, and cool the cookies completely on the sheet.
8. Repeat with remaining dough.
Makes 20 large cookies
White Russian Malt
1/4 milk powder
1/4 cup malt powder
1/4 cup plus 1 tablespoon half-and-half
1 tablespoon sour cream
2 tablespoons sugar
1/4 cup plus 2 tablespoons Kahlua
8 scoops vanilla ice cream
1/4 cup plus 2 tablespoons vodka
1 recipe Lightly Whipped Cream, for garnish (whip 1/4 cup heavy cream, chilled with 1 teaspoon sugar and 1/4 teaspoon vanilla extract until soft peaks form.)
1. Blend the milk and malt powders, half-and-half, sour cream, and sugar well.
2. Add the Kahlua and blend well. Add the ice cream and blend until it is just incorporated. Stir in the vodka using a spoon.
3. Pour into glasses and garnish with a dollop of lightly whipped cream.
