Ingredients
Vanilla Milkshake
- 2 tablespoons raw sugar
- 2 tablespoons white sugar
- 1 teaspoon Vanilla paste or extract
- 340 grams Frozen Milk cubes, (= 1 Glad ice cube bag)
- 300 grams cold milk
Coffee Milkshake
- 4 tablespoons raw sugar
- 2 - 3 teaspoons strong instant coffee granules, ( or double shot of espresso)
- 340 grams Frozen milk blocks, (= 1 Glad ice cube bag)
- 300 grams cold milk
Chocolate Milkshake
- 4 tablespoons raw sugar
- 1 - 2 tablespoons cocoa powder
- 1/2 teaspoon Vanilla Essence/Extract
- 340 grams Frozen milk blocks, (= 1 Glad ice cube bag)
- 300 grams cold milk
Real Strawberry Milkshake
- 3 tablespoons raw sugar
- 125 grams Frozen Strawberries, (halved/quartered prior to freezing)
- 150 grams Frozen milk blocks
- 350 grams cold milk
Banana Milkshake
- 2 - 3 tablespoons raw sugar, (depending on ripeness of bananas)
- 150 grams frozen banana, (chopped prior to freezing)
- 125 grams Frozen milk blocks
- 350 grams cold milk
- 1 pinch nutmeg, freshly grated, (optional)
Spearmint Milkshake
- 100 grams Spearmint syrup, (see recipe below)
- 340 grams Frozen milk blocks, (= 1 Glad ice cube bag)
- 200 grams cold milk
Spearmint Syrup
- 2 cup Mint leaves (packed into cup), (removed from stalks)
- 920 grams white sugar, (= 4 cups)
- 500 grams water, (= 2 cups)
- 1/2 teaspoon citric acid
Malteser Milkshake
- 340 grams Frozen milk blocks, (= 1 Glad ice cube bag)
- 160 grams Malt extract (liquid)
- 1 - 2 tablespoons Dutch-processed cocoa
- 200 grams cold milk
Caramel Milkshake
- 340 grams Frozen milk blocks, (= 1 Glad ice cube bag)
- 160 grams Nestle top'n'fill caramel
- 1 teaspoon Vanilla Essence/Extract
- 200 grams cold milk
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I'm cooking this todayRecipe's preparation
1) Put sugar in tmx bowl and process for 10 SECONDS at SPEED 8
2) Add vanilla paste/extract and frozen milk blocks and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 10 SECONDS at SPEED 8
3) Add cold milk. Process for 30 SECONDS at SPEED 8
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves.
1) Put sugar and instant coffee in tmx bowl and process for 10 SECONDS at SPEED 8
2) Add frozen milk blocks and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 10 SECONDS at SPEED 8
3) Add cold milk. Process for 30 SECONDS at SPEED 8
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves.
1) Put sugar in tmx bowl and process for 10 SECONDS at SPEED 8
2) Add cocoa, vanilla paste/extract and frozen milk blocks and process for 15 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 15 SECONDS at SPEED 8
3) Add cold milk. Process for 30 SECONDS at SPEED 8
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves.
1) Put sugar in tmx bowl and process for 10 SECONDS at SPEED 8
2) Add frozen strawberries and frozen milk blocks and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 10 SECONDS at SPEED 8
3) Add cold milk. Process for 30 SECONDS at SPEED 9
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves.
1) Put sugar in tmx bowl and process for 10 SECONDS at SPEED 8
2) Add frozen banana pieces and frozen milk blocks and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 10 SECONDS at SPEED 8
3) Add cold milk and grated nutmeg (optional). Process for 30 SECONDS at SPEED 9
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves
1) Put spearmint syrup in tmx bowl
2) Add frozen milk blocks and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid. Process for anther 10 SECONDS at SPEED 8
3) Add cold milk. Process for 30 SECONDS at SPEED 9
Remove lid and use spatula to inspect for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
4) Insert BUTTERFLY and process for 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not that thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves
Adjust the quantities according to the amount of prepared mint leaves you have to work with. Cut back on the cooking times in the recipe as needed.
Strip the mint leaves from stalks, discarding any that are blemished or discoloured. Pack into standard 250 mL cup. Wash very well to remove any sand or debris and drain.
1) Put washed leaves into the Thermomix bowl and add your calculated amounts of water and sugar.
2) Cook for 18 MINUTES at 100 C on REVERSE and SPEED 2. Allow to steep for approx 1 hour to fully infuse.
3) Strain into a bowl or another saucepan, pressing on the mint leaves to fully extract flavour. Rinse TM bowl to remove the last of the mint leaves. Return strained syrup to the bowl. Add citric acid.
4) Cook for 8 MINUTES at VAROMA TEMPERATURE on SPEED 2.
5) Allow to cool and pour into sterilised bottles and store refrigerated. The syrup will be a light straw colour, but packed with flavour!
The mint syrup is yummy and would have many many potential uses - yummy with icecream!Be creative now it's the New Year!
1) Put frozen milk blocks in bowl and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid.
2) Add malt extract, cocoa powder and cold milk. Process for 30 SECONDS at SPEED 8
Remove lid and use spatula to check for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
3) Insert BUTTERFLY and process for 1 - 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves
1) Put frozen milk blocks in bowl and process for 10 SECONDS at SPEED 8
Use spatula to scrape mixture from sides of bowl and lid.
2) Add Top'n'Fill Caramel, vanilla essence/paste and cold milk. Process for 30 SECONDS at SPEED 8
Remove lid and use spatula to check for iciness - if mixture is icy and not very sloppy, add some more milk and repeat this step.
3) Insert BUTTERFLY and process for 1 - 2 MINUTES at SPEED 4
The contents should have increased in volume and thickened up nicely. If mix is still a bit icy and not thick, add some more milk and repeat step 4.
Half recipe quantities work really well and is sufficient for 2 Serves.
Vanilla Milkshake
Coffee Milkshake
Chocolate Milkshake
Real Strawberry Milkshake
Banana Milkshake
Spearmint Milkshake
Spearmint Syrup
Malteser Milkshake
Caramel Milkshake
Tip
The recipes above are a guide.We all like to adapt and modify recipes, so go ahead and enjoy the creative journey!.Halving the quantities of ingredients works well for all recipes and may be sufficient quantity for 2 serves.
The secret to this milkshake method is whipping the milk using the butterfly for an extended period at low speed - not using the blades at high speed.
TYPE OF MILK TO USE
Having trialled the commonly available cows milk I have concluded: Reduced fat milk produces a superior thicker milkshake than full cream milk. Milk with 1.4% fat (Green top) and 1% fat (Yellow top) are recommended.
1) The coldness of frozen milk blocks and frozen fruit that your freezer produces might affect the result, so take note of the mixture at the end of step 3. Make notes of adjustments to the recipe amounts of "cold" and "frozen" for next time!2) Adjust the amount and type of sugar or sweetener as desired. Quantities of ingredients in the recipes are a guide!3) Substitute other frozen fruit pieces in place of the stawberries4) Fresh strawberries may be substituted in place of frozen - just increase the amount of frozen millk blocks and decrease the amount of cold milk in proportion.5) Flavoured topping could be used but you will need to fiddle the recipe and keep notes of amount/weights. Remember to keep a slight iciness of the "slurry" at end of step 3. If needed add more frozen milk blocks and repeat step 3.6) Portion size is listed as 3 (3 x 300 mL tall glasses) but could suit 2 - 4 people. However it is very quick to make another round!7) If you prefer an iced coffee that is not thick milkshake-style, reduce the amount of time whipping with the butterfly to perhaps 30 seconds.
I haven't experimented with adding Icecream to the ingredients, but if you want to be naughty go ahead!9) Frozen espresso coffee blocks in the coffee milkshake work a treat!10) Spearmint is still my favourite milkshake flavour and goes back to my adolescence. I am absolutely thrilled that I have created such a good syrup recipe. This is a combination of three recipe ideas I found after extensive searching on the internet. Spearmint as a milkshake flavour is popular in Western Australia, but based on my interstate travels not so popular in other states. Time for you guys to try it!10) This milkshake method crosses over into smoothie territory! It is possible that using the butterfly at the end of a smoothie recipe could take it to another level!11) The Maltesers Milkshake recipe uses Dutch-processed cocoa which has better flavour, colour and mixing attributes.12) Malted milk powder does not work in this recipe. Liquid malt is essential and is usually available in supermarkets. Spooning out the malt from the tin is a bit of an art form that requires a twisting action and a finger or teaspoon to assist at the end! Liquid malt could be added to any of the milkshake recipes and is a lovely flavour plain on its own..
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Wow these are great, I can't wait to try them all.
Just made the banana one so good!
Made the caramel one and it is divine! I cannot believe it does not have ice cream. Thanks for sharing
Absolutely loved the chocolate milkshake! Will be a regular in our house. Thanks so much for the recipe!
this is so yum
Can't go past the chocolate, although I want to try the coffee - makes a huge porton enough for all the kids and me.
Thank you.
Wow! Amazing stuff. Never seen such dedication and love poured into a milkshake. letstryit - you are the milkshake god! Thanks a lot for this.
Thanks for your feedback
Certainly the iciness is critical for a thick milkshake without using ice cream. The other secret is using the butterfly at low speed to achieve aeration and thickening which doesn't happen the same using the TM at high speed. The olden day's milk bars had bulk milk in containers that iced up and you could hear the scraping of ice as the milk ladle was dipped in. No need for icecream or soft-serve to produce a thick result (with the extra sugar, kilojoules and expense). I have stopped ordering milkshakes when I go out to avoid the inevitable disappointment (though I still get tempted with a lemonade spider!)
Check out my other recipe for Thick And Easy Milkshake which uses ice or frozen fruit and milk rather than frozen milk. It is super quick and convenient and delicious!
https://www.recipecommunity.com.au/drinks-recipes/thick-easy-milkshake/jdalpj4h-49ccb-328740-cfcd2-a50qjzf9
John Clark
Independent Consultant (WA)
Unfortunately the thick texture of the milk shake this will not last for taking to a picnic. There are lots of great fruit drink possibilities using your thermomix. Thermomix lemonade poured over ice should be popular - perhaps throw in some strawberries for a pink lemonade to impress the youngsters?!
John Clark
Independent Consultant (WA)
Would this still be the same if made ahead of time? I need a milkshake recipe for a picnic...
Just made the banana milkshake using double the frozen bananas in place of frozen milk as I didn't have frozen milk. It was delicious! Thanks!!
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