For those of you old enough to remember that wonderful, full-bodied cherry milkshake from the 1950s, here is a super easy rendition reminiscent of those innocent “good old days” when you took your best girl to the malt shop to share an ice cold, creamy shake. The tables were covered with red and white checked tablecloths and someone was playing your favorite song on the jukebox.
Summer is officially over and leaf raking is the norm, but the next hot afternoon that comes along, why not whip up a cherry milkshake — just for old time’s sake — and a real treat. The fresh Bing cherry is gone for this year but a bottled maraschino will do in a pinch.
The addition of a little unsweetened Kool-Aid powder brings a brightness to the shake that syrup alone just doesn’t give. Here is the simple rendition of this famous and refreshing summertime beverage. This recipe is for one shake. If you like, grab two straws and your best girl; instantly you’re back in the 1950s.
1/2 cup cold milk (I used 1% but any milk will do).
1/8 to 1/4 teaspoon powdered cherry Kool-Aid powder (unsweetened)
1/4 cup cherry espresso syrup
1-1/2 to 1-3/4 cups vanilla ice cream, depending on how thick you like your shakes. (I used low fat but any vanilla ice cream will do).
I use a Hamilton-Beach shake mixer but a blender will work as well.
This model was ordered through Walmart online for about $30, shipped to my local store free. It makes one shake at a time but easily fills a standard milkshake glass.