JOY OF A GOOD MILKSHAKE

Traditionally, I make my first milkshakes of the season right around Memorial Day (not really, but it sounded good). I'm a connoisseur of a good malted and have never been able to reproduce the wonderful shakes I've had at such places as the Owl Cafe or the Route 66 Diner.

But at times I do come close. Like tonight.

What follows is the "recipe" for my most recent slapped-together creation:

• three scoops of English Toffee Temptation ice cream (made by a local dairy from Heath Bar candybars with swirls of peanut butter and caramel)


• enough 2% milk to cover the ice cream in the blender


• a good squeeze of Hershey's Whoppers Malted Milk syrup (probably about 1/4 cup)


• a splash of almond extract

Blend on low until well mixed; pour into two tall glasses and top with a swirl of the Malted Milk Syrup

Yum!