The quest for a strawberry banana milkshake was the turning point for Xiomara Lopez after moving from Winnipeg to Vancouver several years ago. It was an unsuccessful search, which left Lopez a little confused: despite the fact that virtually everyone loves milkshakes, she found the options for good quality versions in her new town to be lacking. So, in 2013, she and her business partner Bobby Soor opened What is shaking (586 Davie Street), a milkshake shop near Emery Barnes Park on the west end of Yaletown with something for everyone.
“My daughter and I were craving a strawberry banana milkshake, and every place I looked was either fast food or there weren’t any ingredients I liked,” Lopez said in a telephone interview. “I really wanted something with a lot of fresh fruit, and I couldn’t find any. This is where the idea [for What’s Shaken] came, and it snowballed from there.
What’s Shaken goes far beyond traditional chocolate, strawberry and vanilla shakes, offering dozens of flavors including peach, plum, peanut butter and jelly, marshmallow, caramel latte, apple pie and lassi. with mango. Then there are the vegetarian shakes, including avocado, cucumber, and kale. Using fresh produce and no preservatives or added sugar, the store also serves protein and superfood shakes, smoothies and vegetable juices. Both dairy and non-dairy shakes are available (Lopez says coconut-based shakes are particularly popular), as are several supplements, such as chia seeds, hemp protein, and omega-3s with vitamin D. You can also get creative and create your own. combined:
“Whatever your heart desires, we can do it,” Lopez says. “The options are almost limitless.
While What’s Shaken is the only store we know of that specializes in milkshakes in Vancouver, there are a few other places in town that will appeal to discerning shake lovers.
Glenburn Soda and Confectionery Fountain (4090 Hastings Street, Burnaby) is one of them. As a child, co-owner Ron LaQuaglia loved having sundaes in his hometown of Revere, MA, but when he moved to Vancouver he couldn’t find the same kind of old-fashioned store serving bananas. split and other traditional ice creams. treaty. So, in 2013, he and his wife, Roberta LaQuaglia, opened theirs. The two have helped put Burnaby Heights on the map with their retro spot that makes sundaes, malts, floats and milkshakes to order.
“When it comes to milkshakes, we take a classic approach,” Ron LaQuaglia told Right. “We use premium Birchwood Dairy ice cream, Avalon homo milk in glass bottles and a specific ratio of ice cream to milk. We also believe that using our vintage 1940s blenders… Hamilton Beach gives shakes the perfect blend time and texture. It’s all about top quality ingredients, equipment and time to make the best milkshake.
Named after the former Glenburn dairy, which was once a landmark on the corner of Boundary and Hastings streets, the shop has just launched its Summer Kickoff menu, consisting of berry and cream milkshakes, which are classic vanilla shakes layered with local berry puree. . Glenburn’s dairy-free shakes, called “frozen”, are made with sherbet. (If you don’t see them on the menu, ask and they’ll make one for you.)
Modern Burger (2507 West Broadway) also takes a classic approach to making milkshakes, using vintage mixers. (One is mint green, the other beige.)
“We use premium Canadian whole milk ice cream and original methods like tempered ice cream which is first cut into smaller sections after being picked up,” says owner Peter Kokinis. “We have tried many blenders over the past 14 years and keep going back to our restored 1940s Hamilton Beach blenders. Different brands can all work, but each requires a slightly different approach. You don’t just attach the mug to the blender and off you go. It takes a talented eye to know when to manually withdraw, swirl and agitate. Pouring into the glass to remove lumps is another skill in itself.
“You have the same milkshake today that your grandparents had when they were young, made exactly the same way with a spare canister for a few seconds,” he adds. “Classic.”
In addition to the traditional flavors, Moderne Burger offers creamsicle, coffee and chocolate coated cherry milkshakes, among others. Malts are another option. “Ask your grandparents and they’ll tell you all about Bay and Woodward’s malts steeped in childhood memories,” says Kokinis.
The Cannibal Café (1818 Commercial Drive), meanwhile, offers classic vanilla and chocolate shakes, made with two percent milk using an old-fashioned Sterling Multi Mixer. It also makes two-ounce alcoholic shakes: there’s Irish Nuts (Baileys and Nutella added to a vanilla or chocolate shake) and Black Forest, with fudge and cherry bourbon.
“My favorite is the Banana Rum Caramel,” says General Manager Natalie Warnke. “It has vanilla ice cream, an ounce of banana liqueur, an ounce of Sailor Jerry Spiced Rum and is topped with whipped cream and a drizzle of caramel.
“We’re also adding a special ingredient that keeps people coming back: love,” she laughs.
There is no secret ingredient in shakes at Vera’s Burger Shack (various locations), says co-owner Gerald Tritt. The restaurants stay true to tradition and serve chocolate, strawberry, vanilla and banana shakes.
“If you want to get really crazy, chocolate banana,” he jokes. “We use real whole milk and ice cream. This gives them a fuller and richer taste profile.
After all, when it comes to milkshakes, why hold back? As Tritt says, “It’s an indulgence. Enjoy it. “