There’s still a couple weeks of warm weather left and what better way to soak up the sun than with a frosty milkshake, at home. But what makes a good milkshake and how can someone at home re-create something as thick and delicious as they’d get at a restaurant?
At the recent Atlantic City Food and Wine Festival, I had what I thought was the best milkshake from Bill’s Bar & Burger — a simple cookies and cream concoction. I had to find out their secret to a successful milkshake. I caught up with the creator, Brett Reichler, Corporate Executive Chef for BR Guest Hospitality, several weeks later for the answer.
According to Chef Reichler, there’s no such thing as a bad milkshake. “It’s a pretty personal thing — a person may like a thicker shake over a thinner, or vice versa,” he said. “I prefer a cookies and cream milkshake on the thicker side.” While his first choice is simple, he’s created everything from classic chocolate and vanilla milkshakes to popular flavors like the Apple Pie, Cheesecake, Strawberry and a Campfire Milkshake with toasted marshmallow on top.