The Freak-Shake is Here!

In recent years, there’s been a demand for over-the-top treats that not only satisfy people’s sweet tooth, but also provide them with eye-catching content to post on their social feeds. And thus, the creation of Australian pastry chef Anna Petridis – the freakshakes – are taking the Australian food world and social media by storm. A real treat to the eyes and taste buds, these jars of overflowing sugary goodness (sometimes with bacon and fried chicken thrown on top) are every dessert lover’s dream.

Although this raging trend hasn’t truly reached the USA yet, many restaurants over the world have fallen in line with it and are whipping up their own indulgent versions of the good old milkshake. According to Londonist, the trend has reached to the U.K. very quickly. An East End pastry shop called Molly Bakes serves its own version of freakshakes in its shop café, featuring four flavors: chocolate, peanut butter, raspberry and caramel. The shop owner proudly states that more flavors, including liquor-flavored shakes, are in development.

Brace yourself and go through our photo gallery to check out some seriously crazy concoctions:

Now, if you have been inspired a little bit, here’s an elaborate recipe to help you get started with your first freakshake!

  1. Spread a thick layer of melted chocolate on the rim of a mason jar and place it in the freezer. Once set, use some more melted chocolate to stick chunks of your favorite candy or pretzels to the rim of the jar or glass.
  2. For a rich base, combine Nutella, ice cream and milk in a blender. You can go for any flavor of your choice.
  3. You can also try swapping ice cream for flavored yogurt, or add some fruit to the mix.
  4. Pipe on a generous layer of unsweetened whipped cream to balance out the milky sweetness underneath.
  5. Top off your milkshake with colourful sprinkles, a drizzle of caramel sauce, marshmallows, cotton candy, a doughnut, waffle chunks, or if you’re feeling indulgent, a bit of everything!

-Nidhi

(Cover image source)

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