Summer Thrills- Milkshakes, Juices and Frappes

Here comes summer and brings days of heat, sweat and has the body yearning to quench its thirst. I love to keep my family nourished with healthy fruit juices, vegetable coolers, milkshakes with fruits, chocolate specials, cold coffee, ice cream floats & shakes and frappes-cooling the body.

These favourites have an interesting history..so before I share my summer specials,I am sharing something about them. (Reference: Wikipidea)

NOMENCLATURE

In the 1950s, milkshakes were called "frappes", "velvets," "frosted [drinks]", or "cabinets" in different parts of the U.S. A specialty style of milkshake, the "concrete," was "...a milk shake so thick that the server hands it out the order window upside down, demonstrating that not a drop will drip."

An article from 1953 in the Salisbury Times (in the state of Maryland) suggests that shakes can be made in a jar by shaking well. The article states that by adding four large tablespoons of ice cream, the drink becomes a "frosted shake". Currently, in New England, and especially the Greater Boston area, the ice-cream and milk dessert known as a "milkshake" in other parts of the country is referred to as a "frappe". In these locales, "milkshake" refers to a lighter drink, usually made of shaken or blended milk with flavoring of some sort.

Hand-blended milkshakes can be made from any flavor of ice cream; additional flavorings, such as chocolate syrup and/or malt syrup or malt powder, can be added prior to mixing. This allows a greater variety than is available in machine-made shakes. Some unusual milkshake recipes exclude ice cream.

Milkshake-like recipes which use yogurt, crushed ice, and fresh fruit and which are made without ice cream are usually called smoothies. When malted milk is added, a milkshake is called a malted milkshake, a malt shake (or maltshake), a malted, or simply a malt. A milkshake may be called a thick milkshake in the United Kingdom or a frappe (pronounced "frap") in parts of New England and Canada. In Rhode Island and Southeastern Massachusetts, coffee syrup or coffee-flavored ice cream is used to make the local "coffee frappe" shake. Milkshakes with added fruit called batido are popular in Latin America and in Miami's Cuban expatriate community. In Nicaragua, milkshakes are called leche malteada.

EVOLUTION

Hamilton Beach's drink mixers began being used at soda fountains in 1911 and the electric blender or drink mixer was invented by Steven Poplawski in 1922. With the invention of the blender, milkshakes began to take their modern, whipped, aerated, and frothy form. Malted milk drinks are made with malted milk powder, which contains dried milk, malted barley, and wheat flour. Malted milk powder was invented in 1897 by William Horlick as an easily digested restorative health drink for disabled people and children, and as an infant's food.

Variations

Milkshakes have had a variety of names through the years, some of them regional in origin. In parts of New England and Great Britain, a milkshake is referred to as a "frappe." In the 1950s, milkshakes were called "frosteds," "velvets" and even "cabinets" in places such as Rhode Island. In the 1980s, it became popular in restaurants, such as Dairy Queen and others, to add broken bits of cookies and candy bars to milkshakes (Dairy Queen continues to sell them as "blizzards").

Twenty-First Century

As more soft-serve ice cream machines took their place in fast food and established restaurants, milkshakes continue to be popular into the twenty-first century. The machines, which whip air into the ice cream mixtures, allow establishments to use fewer ingredients than a traditional handmade milkshake without all the air. Milkshakes have also been used in dentists' offices to help relax patients and cool their mouths after certain procedures. Bars also started serving milkshakes containing alcohol, bringing the story of the milkshake and its origins as a whiskey treat full circle.

Read more : http://www.ehow.com/about_5377871_history-milkshake.html