I just bought a copy of Thoroughly Modern Milkshakes by Adam Ried (from Cook's Illustrated shows) and have to say I have marked several drinks to try.
It is 100 degrees here, it has been, and it will be for a while longer. So, milkshakes are sounding very good.
I learned of the cookbook from a recipe posted on David Lebovitz's blog (link
here) for a chocolate, almond, and coffee milkshake called Shake de L'Opera. It had a very pronounced dark chocolate flavor. His secret is using the multitude of sorbets available now as the flavorings in fruit, traditional, and nontraditional shakes. It works, and I will be gladly lapping up a number of these in the still-to-come hot weeks of summer.
Hope someone else will enjoy knowing about this one.
Alice
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