McDONALD’S has been forced to take its famous milkshakes off the menu as it tries to deal with supply chain issues.
Other firms have suffered similar problems, thought to be caused by a shortage of lorry drivers owing to some workers returning to EU countries, Covid restrictions and self-isolation. Yesterday, fans of the shakes expressed their frustration.
One customer said: “As the world’s only proven hangover cure, I predict that the absence of McDonald’s milkshakes will have a major impact on productivity nationwide.”
A Maccy D milkshake includes ingredients the average household is unlikely to have, such as whey powder and guar gum. But don’t despair.
KATE JACKSON shows you how to make your own tasty version – with only a few ingredients.
How to make it
For a basic milkshake, you need:
- 250g vanilla ice cream
- 160g milk (add more if necessary)
- Vanilla: Add a drop of vanilla essence or a teaspoon of icing sugar.
- Chocolate: Add two tablespoons of any drinking chocolate powder, such as Nesquik or Options Hot Chocolate (do not use cocoa because it is too bitter).
- Strawberry: Add two tablespoons of Nesquik strawberry.
- Banana: To get that very sweet taste of McDonald’s shakes, add two tablespoons of Nesquik banana. Or, for a more subtle flavour, add a chopped banana. If you really want it to look authentic, a couple of drops of yellow food colouring will do the trick.
- Blend the ingredients together.
- When adding powdered flavouring, start with just one tablespoon at first and taste. If you need to add more, gradually add the rest, tasting as you go.
- Remember, the main ingredient is ice cream, so the more you blend, the more it will melt and the thinner it will be.
- Pour into two glasses, add straws and serve.
ACCORDING to recipe website Topsecretrecipes.com, the best way to make replica shakes is by using Nesquik powder, which by happy coincidence, also comes in strawberry, chocolate and banana flavours.
When making a traditional home-made milkshake, you are likely to use more milk than ice cream.
However, to get that famous McDonald’s thickness, you need to have roughly a proportion of 2 to 1¼ of ice cream to milk.
We used semi-skimmed milk, but to go even creamier, use full fat.
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