A guide to frozen drinks including milkshakes, malts, flaps and more

In the summer heat, we are drawn to that glorious section Drink menu It promises salvation in the form of cold, creamy, and brain-freezing dul. However, ordering frozen drinks looks different in different parts of the US and in different restaurants and ice cream shops.

So, what is the difference between a milkshake, a malt, a frappe, or concrete?

Geography, traditions and local jargon all play a role in how frozen drinks are made and what they are called.

Disassemble one straw full (or a spoonful) at a time.

Milkshake

Perhaps the most iconic bunch of milkshakes is usually Ice cream The milk is blended smoothly and rinsed. It’s simple and sweet. Ice cream usually forms the base flavor of a drink, with other flavors involved, ranging from syrup to extracts to fresh fruits.

in Lexington Candy Shop100 years ago lunch Old fashioned soda fountain Vanilla is the most popular milkshake on Manhattan’s Upper East Side. Approximately 60% of all shakes are ordered. That’s according to John Phyllis, who co-owned the store with Bob Culture and whose grandfather Soterios Phyllis opened it in 1925.

Their next most popular flavours are chocolate, coffee and strawberries, Phyllis said. Lexington Candy uses homemade syrup, he says.

Other fan favorites in the shop include classic black and white (vanilla ice cream and chocolate syrup) and Broadway (chocolate syrup with coffee ice cream). In the summer, there are peach shaking.

malt

The malt is essentially a milkshake, with a scoop of malt flour thrown into it. Malt powder is an old-fashioned flavor that combines malt barley, flour (beware of gluten-free crowds) and evaporated milk. It gives the drink a distinctive toasted, almost nutty flavor that will mentally transport you to 1950s diners and drive-in.

Fun facts: Malt powder Originally created as a nutrition booster for babies, I found a house behind the counter at ice cream shops and Lunchonette. Add a slightly richer, old-school vibe to rock and rock other frozen drinks.

There are also plenty of frozen blended drinks made with frozen yogurt instead of ice cream. These are sometimes known as Fro-Yo Shakes.

flap

“Frappe” may mean different things to different people depending on where they come from. In New England, especially Massachusetts, it’s what most of us call milkshakes, milk, ice cream, and what we usually make of other flavorings.

In Massachusetts, you can hear this drink called “FRAP” (rhyme with “NAP”), but trust me when you say there is no consensus on the correct pronunciation of a word. Frappes in this area are simply flavorful cold milk, and may not involve ice cream.

There is also a flap genre related to coffee blended drinks that are popular among chains like Starbucks. think Ice-like Blendrateoften topped with whipped cream. These are pronounced “FRAP-PAYS.”

Frost

Phyllis says that in New York City and elsewhere, Shake was known as “Frost.”

“When someone comes in and orders ‘Frost’, I like this person,” Phyllis declares.

When McDonald’s And other fast food chains began calling shakes “shakes,” and the world followed suit, and the word “frost” became obsolete.

Phyllis explains that the Frost float is a milkshake with an added ice cream scoop floating above. Talk about Lily’s gold plating!

concrete

We then have concrete, a creamy frozen dessert thick enough that the spoon can stand upright inside it. This is essentially mixed with frozen custard and mixins such as candies, cookies and fruit, but no added milk. It’s more of a snack that’s easier to scoop than a whole lurpable one.

Concrete is popular in places where frozen custard is popular. It is mainly located in the Midwest. Frozen custard has significantly less air than most ice cream, and requires 1.4% of the egg yolk, resulting in a distinctive richness.

Concrete was invented in a frozen custard shop Ted Drews In St. Louis. If you buy there, the server will hand it over upside down and say, “This is your concrete” and it won’t fall off.

Travis Dillon (granddaughter of Ted Drews, founder of his wife, Christie) gave a story of this origin. In the 1950s, a child named Steve Gamere came and asked the man behind the counter for “the thickest shaking you can make.” Employees removed the milk from the Gamir shaking and simply ran the custard through the machine, resulting in a shaking that required a spoon rather than a straw.

Dillon says chocolate is the most popular flavors, followed by chocolate chips, strawberry and heathbar, but adds that there are plenty of other flavors out there in the two frozen drink worlds, including malt chocolate concrete.

float

The ice cream float is the carbonated cousin of the shake. Place an ice cream scoop (usually vanilla) in soda (usually root beer or cola, sometimes lemon lime, like lemon lime, like orange soda or sprite) to create a fuscated, sweet, and hilarious formulation. Floats can be nostalgic for some people.

Lexington candies remain old fashioned in floats, making soda to order with syrup, stirring it by hand, and adding ice cream. In some parts of the country, you may hear root beer floats called “brown cows.”

Ice cream soda

Like floats, ice cream soda is not made from a blender. Phyllis says he is made with syrup, coffee, half a half and seltzer of your choice. Next, add a scoop of ice cream. He usually says syrup and ice cream are the same flavor, but people like mixing and matching too.

Smoothie

Finally, a word about smoothies, perhaps a more health-conscious, frozen treat. Smoothies are traditionally made from fruit, yogurt, juice and sometimes ice. Sometimes the fruit freezes before it blends into the drink. Smoothies are designed to feel integrity, but can be packed with lots of sugar, calories and richness depending on the ingredients. For example, if you see a peanut butter chocolate banana smoothie, you may soon realize that this is more about flavor than health.

The only question is, do you have enough time left to try the whole lexicon with a frozen creamy drink in the summer? believe in yourself. i believe in you.

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Katie Workman writes regularly about diet for the Associated Press. She writes two cookbooks focusing on family-friendly cooking, “Dinner has been solved!” “The Mom 100 Cookbook.” She blogs on https://themom100.com/. She can be contacted (email protected).

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For more AP food stories, please go https://apnews.com/hub/recipes