In the Thick of It: Milkshakes and Malts

By Terese Allen, Organic Valley Food Editor

What do you get when you cross organic milk with premium ice cream and fresh fruit or flavoring? You get a milkshake that's creamy, cold and as sweet as summer. Add some malted milk powder and you've got yourself a thick, rich malt.

Milkshakes and malts are old-fashioned treats that fit with today's busy lifestyles. You can whip one up in the time it takes to read the dessert menu at a fast-food joint. You can throw a milkshake party—bring out the tall glasses and straws, line up a display of ingredients, and let your guests have at it.

When it comes to milkshake types, vanilla, chocolate and strawberry are just the beginning. Think mangoes, peaches or pears. Try maple syrup, caramel sauce or raspberry jam. How about crushed cookies, chopped nuts or peppermint candy? (Or check the recipe ideas below).

A shake-maker's best friend is something called an immersion (or stick) blender. It's a feisty little hand-held pureeing machine that has an elongated body with a head to shelter the rotating blades. Just place the ingredients in a deep, narrow bowl or the tall cup that comes with the machine, and whirr away. Immersion blenders are affordable and easy to clean. (Get an electric one because the battery-operated jobbers aren't as powerful.)

If you don't own a stick blender, or if you're making several milkshakes at once, use a stand-up blender, not a food processor. The latter doesn't incorporate air into the mix so it won't yield the slightly frothy texture that is one of the pleasures of a great shake.

And there's nothing like a great shake or malt. Remember this quote from author Wally Lamb: "Accept what people offer. Drink their milkshakes. Take their love."

How about some whipped cream on that?