Beet-Infused Concrete Milkshake with Candy Bar & Nut Toppings
HISTORY & LORE
The concrete milkshake, a thick, spoonable frozen treat, originated in the 1950s at the legendary Ted Drewes Frozen Custard in St. Louis. Unlike traditional milkshakes, concretes are ultra-thick, holding their shape even when flipped upside down. This beet-infused version brings an earthy sweetness and a vibrant pink hue, elevating the nostalgic dessert into a modern gourmet experience. The natural sugars of the beets complement the rich, creamy base, while indulgent toppings—crushed candy bars, nuts, and chocolate drizzle—transform it into an extravagant delight.
DETAILS OF THE RECIPE
Ingredients (Serves 2-3)
For the Beet-Infused Concrete Shake Base:
• 2 cups vanilla frozen custard (or high-quality vanilla ice cream)
• 1/2 cup whole milk (adjust for thickness)
• 1/2 cup roasted beets (peeled, cooled, and pureed)
• 2 tbsp sweetened condensed milk (for extra richness)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional, for warmth)
• Pinch of sea salt
Toppings (Mix & Match for Ultimate Indulgence):
• 1 crushed Snickers bar (or any favorite candy bar)
• 1/4 cup toasted pecans or walnuts
• 1 tbsp chocolate chips or cacao nibs
• 1 tbsp caramel drizzle
• 1 tbsp dark chocolate sauce
• Whipped cream (for topping)
• Maraschino cherry (for classic presentation)
Instructions:
Step 1: Prepare the Beet Base
1. Roast the beets at 375°F for about 45 minutes or until fork-tender. Let cool, then peel and puree until smooth.
Step 2: Blend the Concrete Shake
1. In a high-powered blender, combine frozen custard, milk, beet puree, condensed milk, vanilla, cinnamon, and a pinch of salt.
2. Blend until smooth and ultra-thick. Add more frozen custard if needed to maintain a thick consistency.
Step 3: Layer & Garnish
1. Pour the beet-infused shake into a tall, chilled glass.
2. Top with whipped cream, drizzle with caramel and chocolate, and sprinkle with crushed candy bars, nuts, and chocolate chips.
3. Finish with a maraschino cherry and a playful straw.
Step 4: Serve Immediately
Serve with a sturdy spoon—this shake is so thick, straws won’t cut it!
BUSINESS VALUE
• Cost to Make (per serving): ~$3
• Sales Price (per serving in a gourmet dessert shop): $12–$15
• Profit Margin: ~75–80%
• Scalability: Ideal for dessert shops, food trucks, and specialty diners. A unique, Instagram-worthy menu item that draws customers in with its vibrant color and premium toppings.
BLUEPRINT RATING
• Flavor Complexity: 10/10 (Earthy beet sweetness + creamy vanilla + caramelized candy crunch.)
• Texture & Thickness: 10/10 (Ultra-thick concrete style with layers of mix-ins.)
• Visual Appeal: 10/10 (Bold pink with decadent toppings makes it eye-catching.)
• Ease of Preparation: 10/10 (Simple blending with easily accessible ingredients.)
• Nostalgic & Modern Appeal: 10/10 (Classic shake with a contemporary superfood twist.)
• Overall Score: 100/100
VISUAL APPEAL
• Plating: Serve in a tall, vintage-style soda glass or a branded takeaway cup for maximum aesthetic impact.
• Photography Tips: Capture an overhead shot with vibrant toppings spilling over the sides, emphasizing texture. A contrasting backdrop (like dark wood or marble) makes the pink hue pop.
• Ideal Lighting: Soft, natural light highlights the creamy consistency and glossy toppings.
PAIRINGS & SERVING SUGGESTIONS
• Best Drink Pairing: A shot of espresso poured over for an affogato twist.
• Side Snack: A warm chocolate chip cookie or a crispy churro for extra indulgence.
• Garnish Upgrade: Add edible gold flakes or pink Himalayan salt for a luxe touch.
PRO TIPS & VARIATIONS
• Lighter Version: Swap ice cream for frozen Greek yogurt.
• Boozy Twist: Add a shot of bourbon or Baileys for an adult milkshake.
• Vegan Version: Use coconut milk, dairy-free ice cream, and maple syrup instead of condensed milk.
This Beet-Infused Concrete Milkshake is a masterpiece of flavor and texture, bridging old-school diner charm with contemporary superfood brilliance. It’s indulgent, nutritious, and visually stunning—an irresistible treat for any occasion.
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