Every Soviet schoolchild knew that in addition to sweet soda, there was a unique milkshake that not only quenched thirst, but also allowed one to forget about hunger.
Today, reproducing the recipe in your home kitchen is not difficult if you know all the secrets.
Nowadays you can buy a milkshake in any cafe, but it lacks something, probably the Soviet GOST.
Secrets of the Soviet milkshake, which was prepared in cafeterias and grocery stores.
1. You need to use 12% fat ice cream.
2. Beat with a blender or mixer at 12,000 rpm and a special attachment.
3. The milk should be very cold, straight from the freezer.
Ingredients:
- 150 g milk;
- 70 g ice cream;
- 30 g syrup.
How to cook
The ice cream needs to be placed in a container in which the cocktail will be mixed, and cold milk needs to be added here.
The milk must first be kept in the freezer for 30-40 minutes so that in places it begins to turn into ice.
It is more convenient to beat the ingredients with an immersion blender, turning on the highest speed.
To get as many air bubbles as possible, hold the whisk at an angle - this will allow more air to be forced into the mixture.
As for the syrup, you don’t have to add it at all – it’s a matter of taste!
Bon appetit!
