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. However, healthy people soon began drinking beverages made with malted milk simply for the taste, and malted milk beverages containing milk, chocolate syrup, and malt powder became a standard offering at soda fountains. Malted milk powder - a mixture of evaporated milk, malted barley, and wheat flour – was invented by William Horlick in 1897 for use as an easily digested restorative health drink for disabled people and children, and as an infant's food. The use of malted milk powder in milkshakes was popularized in the US by the Chicago drugstore chain Walgreens. With the invention of the blender, milkshakes began to take their modern, whipped, aerated, and frothy form. In 1922, Steven Poplawski invented the bottom-motor blender, which is sometimes used for making milkshakes. The Hamilton Beach design, with the motor on top, remains the most common kind of milkshake machine. Hamilton Beach introduced its Cyclone Drink Mixer in 1910, and it was widely used in soda fountains. Before the widespread availability of electric blenders, milkshake-type drinks were more like eggnog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings. The history of the electric blender, malted milk drinks, and milkshakes are interconnected. used by students as a meeting place or hangout." However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla 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 fountain of the period. When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey 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". History Ī strawberry and a chocolate shake, each topped with whipped cream, sprinkles, and a maraschino cherry 1880s–1930s The term concrete is used for particularly thick milkshakes that do not spill when turned upside down, such as at the restaurant Culver's. A milkshake containing malted milk powder is sometimes called a malt. Rhode Island residents sometimes refer to milkshakes as "cabinets". In parts of New England and eastern Canada, the name frappe ( / f r æ p/ FRAP) is used. An ice cream-based milkshake may be called a thick shake to distinguish it. Terminology around the distinction between a milkshake that uses ice cream and other forms of flavored milk varies regionally. These are similar to soft-serve ice cream machines, but keep the shake at a drinkable consistency.
Many fast food outlets do not make shakes from the individual ingredients rather, they use automatic milkshake machines which freeze and serve a pre-made milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. Milkshakes may be made from any flavor of ice cream additional flavorings, such as chocolate syrup, malt syrup, or malted milk powder, are often added prior to mixing.
At home, a blender is more commonly used. Full-service restaurants, ice cream shops, soda fountains, and diners usually prepare the shake in a milkshake machine.
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