Now that my favorite diner has stopped serving them, I’m back to the task of making my own milkshakes whenever that craving appears.
Turns out I can make a mean banana milkshake and not much else so I’m coming to you all. Waypointers, enlighten to your any possible past in the milkshake sciences. Throw out how I may venture forth back into this world with your recipes, tricks, blender recs, the grand secret to making a consistently thick milkshake that is still reasonably drinkable without a big chunk of ice cream pouring right into your face. And someone please, please, dissuade me from my ventures into using sunflower seed butter as a bonding agent to get a smooth but not runny milkshake.
AKA: Chat about milkshakes.