Cadby - Freakshakes: Mega milkshakes for sweet tooth fanatics

Born on 4 July, 2014 well not quite born, conceived perhaps thats when as a self-confessed foodie exploring the internet, I first started pinning photos of super-indulgent, amazing-looking freakshakes. These crazy creations had found their way to trendy London cafs from their origins in Canberra, Australia, where a caf and bakery called Patissez started loading their shakes with all sorts of sweet and savoury treats, sauces and sprinkles. It was then I decided freakshakes would make a great addition to my caf in the Cotswolds, so I started work on creating my own versions. My freakshakes had to be temptingly indulgent, an occasional treat, the sort of thing that you dont go near if youre counting calories, as well as fun, funky and frivolous.

Ive been at the pointy end of the food and drink industry (customer facing) since I was ten years old, when I first helped out at mums small hotel. (I even brewed my own beer and sold it to visitors to the Cheltenham races well before I was old enough to drink myself!) Food and drink trends have always fascinated me; Im drawn to new, different and quirky ideas from all around the world whats happening, whats not, whats cool and whats hot?

This enthusiasm spurred a summer researching recipes and finding the right premises. Meanwhile, our two dogs, Annie and Lilly, had got very used to having me around and once everything started to line up my wife pointed out that the dogs were going to be proper down in the dumps when I started working full-time again. Well, thats how the Blue Dogs Kitchen was born and named A year on, with a second caf due to open, Im sharing my recipes and secrets with you. I hope you, your friends and family enjoy them as much as our customers do.

We start with the glass, the originals use Mason jars, but as our shakes are predominantly made to takeaway we use good-quality disposable glasses. The next step is to brush the inside of the glass with a little ganache, then spread more ganache around the lip using a palette knife were not shy with it, this is the glue that holds the rim dressing in place and its not a problem if some of the ganache runs down the inside or the outside of the glass; it all adds to the indulgence.

), made using the best vanilla, sugar, cream and free-range egg yolks, and slowly churned to a rich, smooth ice cream. Then we add our flavouring ingredients and blend just long enough to make sure everything is silky smooth, but still super thick too thin and the toppings will sink.

The shake is poured into the ganache-coated glass, just below the rim (too full and everything overflows), and then topped with a generous serving of freshly whipped double (heavy) cream, flavoured or not.

Next, come the toppings honeycomb, marshmallows, cookies, brownies, candies and more as a rule, the more over the top the better the freakshake.

Now for the final flourish, a sweet sauce and maybe a few sprinkles, a straw and a spoon and its good to go. Its great to hear our customers ooohs and ahhhhhhs as they watch the creation of their freakshake; the theatre is very much part of the fun at Blue Dogs.

And were done time for a photo close-up ready to share on social media!

A malt was originally a fermented health drink, made primarily from the grain of the barley plant, and became big in American soda fountains during the 1920s and 30s, the years of prohibition. Malted milk powder has since become a popular addition to milkshakes. It gives another layer of flavour, a hidden depth and complexity, and also works well in a grown-up creation. Add a spoonful or two of malted milk drink powder to your shake mix for that deep, malty flavour. You may find that it thickens the shake more than normal, but thats no bad thing in a freakshake base.

There are no strict rules when adding booze to a shake, but moderation is key for various reasons: alcohol doesnt freeze at domestic freezer temperatures and because of this acts as an anti-freeze so your shake wont be as thick as it should be if you overdo it. Adding too much can also cause the alcohol and dairy elements to split, curdling the mixture. Just like a classic cocktail, combine ingredients that complement each other and experiment with flavour.

Most of the equipment you need to make a freakshake is standard kitchen kit, so I wont bore you by going into great detail. The key piece of equipment is, of course, a blender but not all blenders are made equal.

At Blue Dogs, having tried expensive commercial blenders we now use bullet-style smoothie blenders. There are lots of different makes and models at many price points most work, the question is how well and for how long?

If youre blending smoothies and shakes regularly, dont go down the budget route; the more powerful (watts) the motor, the more efficient it will be and the longer its likely to last. Some models need to be held (with downward pressure) to engage the motor; this isnt an issue occasionally, however if making multiple shakes or regularly blending, it could be restrictive and time consuming you could be dressing the glass rim while the blender is doing its thing.

Bullet blenders normally come with two different size cups we find that the larger cup normally gives a faster, smoother blend. Whatever you do dont over fill the cup, the max line is there for a reason, exceed it and you will be putting too much pressure on the motor and seals, causing the cup/blade assembly to wear prematurely and leak. Watch out for the blade, Ive often jabbed myself unwittingly.

When blending a lot of ice/frozen products, the blades can dull over time, but you can usually buy replacements from reputable manufacturers. Ive tried sharpening the blades with little or no success.

Avoid using a classic milkshake maker when youre adding ingredients such as fresh/frozen fruit, caramels, fudge or nuts, it will just clog up and throw the contents of the beaker around the room. Messy! Similarly, a food processor, designed for general kitchen duties such as making pastry or cutting vegetables, will beat rather than blend the mixture. It works as a one off or for occasional use give it a go but you will need to scrape down the sides to ensure even blending, and because it takes longer than a blender, you will find the ice cream melts more than is ideal.

Other useful bits of kit include disposable piping (pastry) bags, a palette knife for spreading the ganache, thick straws to suck up your shake and lots of napkins to wipe up spills and faces.

Now you know how we construct our freakshakes, the same basic rules apply when youre building your own. Remember this is meant to be fun

Decide what you want to put into, around and on top of your creation. Choose flavours that complement rather than clash with or overpower the main milkshake. Also, consider colour, texture, shape and variety. Get everything to hand before you start your build, and have the cream whipped and ready to pipe.

Anything from a recycled glass jar to a beer or sundae glass goes. Visually, thick glass is better than fine glass, and your creation will also stay cooler for longer, especially if you chill the glass well before starting. Ceramic also keeps the temperature down you will only see the topping, but it does add to the surprise. How about a seaside bucket and spade set, a goldfish bowl or vase? They all add to the theatre and dont forget freakshakes are great to share two straws are better than one!