Milkshakes

Milkshakes

By
From
The Huxtaburger Book
Photographer
Chris Middleton

At Huxtaburger, we make some pretty mean shakes. Keeping in line with our philosophy of using the best ingredients we can, we also make all of our own flavouring syrups for the shakes.

Basic milkshake

Ingredients

Quantity Ingredient
220ml milk
150g quality ice cream, (3 good scoops)
60ml syrup of your choice, (see below)

Method

  1. Place all the ingredients in a milkshake cup, then place on the milkshake machine for 2–3 minutes, until well mixed and fluffy.
  2. If you don’t have a milkshake machine, you can use a hand-held blender.

Strawberry syrup

Ingredients

Quantity Ingredient
500g fresh strawberries, washed, hulled and cut in half
200g caster sugar
2 lemons, juiced

Method

  1. Put the strawberries in a small saucepan with the sugar and lemon juice. Bring to a simmer over a medium heat and cook for 5 minutes. Skim off any scum that collects on top.
  2. Let cool slightly, then transfer to a deep container. Blitz with a hand-held blender and let cool.
  3. Transfer to an airtight container and keep in the fridge for up to 2 weeks.

Peanut butter syrup

Ingredients

Quantity Ingredient
125ml water
250g caster sugar
140g roasted unsalted peanuts, finely ground
pinch sea salt

Method

  1. Bring the water and sugar to the boil in a small saucepan, to dissolve the sugar. Allow to cool in a deep container, then add the ground peanuts and salt.
  2. Blitz to a smooth syrup, using a hand-held stick blender.
  3. Transfer to an airtight container and store at room temperature for up to 2 weeks.

Vanilla syrup

Ingredients

Quantity Ingredient
125ml water
230g caster sugar
1 tablespoon vanilla paste, (we use Heilala vanilla, from the Kingdom of Tonga)

Method

  1. Bring the water and sugar to the boil in a small saucepan to dissolve the sugar. Allow to cool.
  2. Add the vanilla paste and whisk well.
  3. Keep in an airtight container in the fridge for up to 1 month. Before using, be sure to stir well or shake to redistribute all the vanilla seeds.

Chocolate syrup

Ingredients

Quantity Ingredient
250ml water
1/2 tablespoon liquid glucose
90g dutch cocoa powder

Method

  1. Place the water and glucose in a small saucepan and bring to simmering point.
  2. Sift the cocoa powder onto a piece of baking paper.
  3. When the water and glucose mixture is simmering, slowly whisk in the cocoa powder until fully combined. Turn the heat down to medium and cook for 5–7 minutes, or until the syrup has thickened and does not taste floury.
  4. Strain through a fine sieve to remove any cocoa lumps. Transfer to an airtight container and keep in the fridge for up to 1 month.

Bacon maple syrup

Ingredients

Quantity Ingredient
4 bacon rashers
250ml maple syrup
125ml water
pinch sea salt

Method

  1. Heat a grill pan, or non-stick frying pan, over a medium heat. Cook the bacon until crisp, then drain well on paper towel. Break the bacon into small pieces.
  2. Put the bacon in a small saucepan with the maple syrup, water and salt. Bring to the boil, then turn the heat down. Simmer until the liquid has reduced by one-third, or back to the original thickness of the maple syrup.
  3. Let cool, then blitz with a hand-held blender. Transfer to an airtight container and keep in the fridge for up to 2 weeks.

Chocolate honeycomb syrup

Ingredients

Quantity Ingredient
200g caster sugar
2 teaspoons liquid glucose
60ml water
3 teaspoons bicarbonate of soda
1 quantity chocolate syrup, (above)

Method

  1. For the honeycomb, put the sugar and glucose in a saucepan, with enough of the water to make a wet ‘sand’ mixture. Brush down the side of the pan with water, to ensure no sugar crystallises during cooking.
  2. Line a tray with baking paper, ready to pour the honeycomb onto. Make sure the tray is sitting on top of a chopping board or the stove, as the honeycomb will be very hot, and the heat can transfer through the tray to the work surface underneath.
  3. Put the wet sugar mixture over a high heat and cook for 5–10 minutes, or until the caramel has a very light colour.
  4. Now add the bicarbonate of soda and whisk quickly to dissolve. The honeycomb will quickly expand and will keep cooking. As soon as it is slightly paler than the desired colour, pour it onto the baking paper and let it settle. Try not to touch it with the whisk or a spatula once it has been poured, as you will break the bubbles of the honeycomb structure. Allow the honeycomb to completely cool and firm up.
  5. Transfer to an airtight container and keep in the fridge for up to 1 month. (You may not need all the honeycomb, but I’m sure you won’t have a problem figuring out what to do with the rest!)
  6. To make the syrup, take the chocolate syrup and blitz the honeycomb into it, to suit your taste.

Salted caramel syrup

Ingredients

Quantity Ingredient
200g caster sugar
1 heaped teaspoon liquid glucose
60ml water
200ml thickened cream
1/2 teaspoon sea salt
80g butter, cold and diced

Method

  1. Put the sugar and glucose in a saucepan, with enough of the water to make a wet ‘sand’ mixture. Brush down the side of the pan with water, to ensure no sugar crystallises during cooking.
  2. In a separate saucepan, warm the cream and salt over a medium heat, to just below boiling point.
  3. While the cream is coming to the right temperature, put the wet sugar mixture over a high heat and cook for 5–10 minutes, or until a golden caramel colour.
  4. Take the caramel off the heat and slowly add in the warmed cream, a little at a time – the mixture spits and boils vigorously, so be careful of splatters as they are hot and will burn you. Once all the cream has been added, let cool for 2 minutes.
  5. Now slowly add in the diced cold butter by whisking it in vigorously. Let cool and reserve in an airtight container in the fridge. It will keep for several weeks.
  6. Remove from the fridge before using to let the caramel soften again.
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