Before milkshakes became the stereotype drink served with hamburgers and a treat or reward for kids, it used to contain alcohol! When the term milkshake was first used in print in 1885, it referred to a drink with eggs and whiskey – similar to eggnog. By 1900, it did, however, refer to non-alcoholic drinks made with chocolate, strawberry or vanilla syrups and soon after this, ice cream was added to the recipe. No surprise then that by the 1930s the new format of milkshake became very popular. With the invention of blenders, milkshakes became even more delicious as they now where frothy and aerated.

About a decade later, milkshakes became known for being a drink shared between friends and advertisements and pictures soon saw the creamy drink served in a Y-shaped glass with at least two people or children sipping the deliciousness through straws.

With its origin in the USA, milkshakes were known by different names in different states – some called it frappes, velvets or frosted drinks while one style of milkshake was called “concrete” – a milkshake so thick that it was handed to customers upside down!

Nowadays with our preference for lower sugar, lower fat and overall healthier foods, milkshakes have much less fat and sugar than in the original recipes and even weight loss and food supplements come in a form very similar to the milkshake – often just referred to as a shake.

At Leopard’s Leap, we love a bit of adventure, so we have developed a Merlot Milkshake! Yes, a milkshake with wine!

We serve the Merlot Milkshake as part of our dessert offering and also as one of our inventive wine cocktails over weekends. We thought to share the recipe with you to try and make your own at home!

Leopard’s Leap Merlot Milkshake

Ingredients

150 ml Leopard’s Leap Merlot

25 ml Cape Velvet Cream

25 ml Crème de Cassis

25 ml tinned black cherries pulped

70 ml vanilla ice-cream (or frozen yoghurt)

Method

Simply blend all ingredients together in a blender.

Serving

In a whisky glass, with a retro straw.