Malt Vs. Shake Explained: Ingredients, Flavors, and How to Make Both
Regional American vernacular complicates dessert terminology considerably. Across the Northeast, particularly in Massachusetts and New Hampshire, ordering a "milkshake" at a local fountain will occasionally yield cold milk shaken vigorously with flavored syrup, no ice cream included. If you want blended ice cream in Boston, you order a "frappe" (pronounced *frap*).
Rhode Island takes regional identity further with the "cabinet," a thick shake built with local Autocrat coffee syrup, milk, and coffee ice cream, traditionally blended using a countertop cabinet-style mixer. Move toward Wisconsin, Missouri, or Illinois, and drive-in custard stands serve "concretes." Popularized by chains like Ted Drewes and Culver's, concretes use dense egg-yolk-rich frozen custard mixed with minimal liquid, producing a dessert so thick it requires a spoon rather than a straw.
Understanding these frozen treats and frappes matters when ordering at historical counters. If you request a malt in Providence or Minneapolis, the kitchen knows exactly what you mean: add the grain powder to the spindle cup, regardless of what local name they attach to the frozen base.
