In the spring of 2021, NPR asked Americans what they most wanted to do once the pandemic ended. 28-year-old Hannah Moran knew right away: “I want to go to an old-fashioned diner and order a great big breakfast and a milkshake from a menu that I could hold in my hands and flip through and choose from.”
She’s not the only one. Milkshakes are in high demand, whether they’re dairy-free or dairy-full, novelty-themed or old-fashioned. Hamilton Beach Commercial takes a closer look at the trends.
Pâtissez Freakshow Shakes (Image source)
Plant-based menu items continue to sprout everywhere, and milkshakes are no exception. But crafting a dairy-free milkshake that’s satisfyingly creamy can be a challenge. How do you do it?
1950s-themed American chain Johnny Rocket’s recently made vegan milkshakes a permanent part of the menu. They’re made with Craig’s, a cashew-based vegan frozen dessert beloved for its thick, creamy mouthfeel. New vegan chain Honeybee Burger makes its shakes with coconut. PLNT Burger, with locations in and around Washington D.C., uses oat milk in its Oatasty shakes.
The Hummus & Pita Co. in New York City took a Mediterranean approach to its dairy-free shake: the Chickpea Chiller includes chickpeas, tahini, banana, dates and almond milk. Flavors include pistachio, strawberry, toasted almond and butter pecan.
Does tahini sound like an unlikely ingredient in a milkshake? It’s surprisingly good, food writer Jason Sheehan learned when trying the tehina shake at Goldie in Philadelphia: “It was thick and rich and sweet, but not overpoweringly so. It tasted like an old-fashioned diner milkshake from back when all the diners used real milk and real ice cream — with that same melting creaminess, that same weight and solidity — and yet it was vegan. No dairy at all.”
We’ve already seen that star power can sell food via ghost kitchens (see MrBeast Burger or Mario’s Tortas Lopez). Why not milkshakes? Monty’s Good Burger, a vegan fast-food restaurant in Los Angeles, partnered with hip hop boy band Brockhampton on two glittery limited-edition shakes. Monty’s also joined forces with influencer Bella McFadden on the iGirl, a layered strawberry shortcake shake.
Will this type of collab work for your business? That depends on your brand and your customers. If they’re young and close followers of online trends, it can work. An older or less connected clientele won’t care.
Wait, are “freakshakes” still a thing? Yes. The global trend of enormous and elaborate milkshakes with heaps of toppings began in 2015, but restaurants are still introducing new versions of this dessert. One innovator is The Yard Milkshake Bar, a concept featured on the “Shark Tank” show that’s now franchised in several states.
Known for its shakes in a souvenir jar and edible cookie dough (made with heat-treated flour and no eggs), The Yard adds something extra: a locally inspired shake at each location. In Phoenix, Arizona, the “Camelback Mountain” evokes a sunset landscape with blue sprinkles, a golden chocolate star, and orange and yellow whipped cream. In Destin, Florida, the “Sea Turtle” features green and blue marshmallow cream, a turtle-shaped chocolate and a classic turtle confection with caramel, pecans and chocolate.
American fast casual restaurant chain BurgerFi recently introduced a fun limited-time offering that targets ’90s kids: the Dunkaroos Shake. Vanilla custard is blended with Dunkaroos cookies — round vanilla cookies that were packaged with vanilla frosting for dipping. The shake is topped with sprinkles and more cookies for dunking. “We wanted to recreate that fun, magical experience that our guests felt when they opened their lunchbox and saw the best childhood snack,” Paul Griffin, BurgerFi's Chief Culinary Officer, told QSR magazine.
Considering adding milkshakes to your menu? All you need is a high-quality commercial drink mixer or high-performance blender from Hamilton Beach Commercial. Explore all of our equipment solutions for ice cream and yogurt shops.