Milkshakes are one of mixologist Tony Conigliaro’s guilty pleasures. Here he shares one of his favourite recipes
Milkshakes are one of mixologist Tony Conigliaro’s guilty pleasures. Here he shares one of his favourite recipes
I’ve got a real soft spot for milkshakes, and for this particular recipe I researched the history of American flavours. The mallow, a flavour so misrepresented in sweet products, actually has an incredible earthy, woody and creamy taste. For me, the best milkshakes are soft, foamy and light. Using a siphon really aerates the mixture, but you can also use a blender – just watch the mix carefully and blend in short, sharp bursts. In the lab I’ve got all kinds of gadgets at my fingertips, but I’ve adapted this recipe so it can be made at home; mallow root can be found in all good health food stores and siphons from cookware suppliers.
Ingredients
70ml homemade mallow syrup
200ml single cream
200ml whole milk
1 N20 gas charger (if using siphon)
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Method
1. Put all ingredients into an ISI siphon charged with an N20 gas charger.
2. Release the milkshake by pressing down on the lever and pour into a vintage milk bottle. Alternatively, combine ingredients in a blender and blitz in short sharp bursts until desired texture is achieved (ice optional.) Serve with a straw.
Image Courtesy of Drinks, Tony Conigliaro, by Ebury Press
Mallow Syrup
Ingredients
1 vanilla pod
25g mallow root
400ml mineral water
400g sugar
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Method
1. Scrape the seeds from the vanilla -pod into a bowl and discard the pod.
2. Combine all ingredients and cook in a covered bain-marie for 30 minutes on a medium heat.
3. Strain through a fine sieve or muslin cloth.
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