Mapley Milk Shake

This milkshake is all about letting real maple syrup do the talking. A full quarter cup of the good stuff blended with a pint of vanilla ice cream and just enough milk to get the blender moving. That’s it.

The ratio here matters. A pint of ice cream to only ¼ cup of milk keeps the shake thick enough to stand a straw in. Let the ice cream soften on the counter for five minutes before blending so it incorporates without overtaxing your blender motor.

A dusting of cinnamon on top adds warmth that plays off the maple’s caramel notes. Nutmeg works too, if that’s more your style.

Pro Tips

• Use Grade A Dark or Very Dark maple syrup for the strongest maple punch; lighter grades taste more delicate
• Chill your glasses in the freezer for 10 minutes before pouring so the shake stays thick longer
• Blend on medium, not high, to keep air out and the texture dense and creamy

Variations

• Add a shot of espresso for a maple coffee shake
• Blend in two tablespoons of peanut butter for a maple-PB combo
• Use butter pecan ice cream instead of vanilla to double down on the maple-nut flavor