Milkshake premix for restaurants: thick shakes without ice cream

The short answer

A milkshake premix carries the flavour, sweetness and body of the shake in one powder. Blend 25–30 g of premix with 150–200 ml of chilled milk until thick and frothy, pour over ice and top it. There is no scooping ice cream, measuring syrup or juggling ingredients, so every shake comes out the same.

How to make a thick shake from premix

1. Add 25–30 g of milkshake mix to the blender jar.
2. Pour 150–200 ml of chilled milk.
3. Blend until thick and frothy.
4. Pour over ice and serve. Top with whipped cream, a syrup drizzle or tapioca pearls for a café-style shake.

Use the higher end of the dose (closer to 30 g in 150 ml) for a thicker, richer shake, and the lower end for a lighter one.

Milkshake flavours

Classics like chocolate, caramel, vanilla and strawberry and cookies and cream; fruit shakes like blueberry, mango and banana; and Indian favourites like kesar badam and paan. A short menu usually has one chocolate, one fruit and one local flavour.

Thick-shake tips

• Keep the milk cold. Chilled milk blends thicker and frothier than milk at room temperature.
• Blend, then ice. Blend the premix and milk first, then pour over ice, so the shake stays thick rather than watery.
• Top it. Whipped cream, a syrup drizzle or tapioca pearls make a boba shake that sells at a higher price.
• Store it well. Keep packs cool and dry and reseal after opening.

Why restaurants use premix instead of ice cream

• No freezer space. The powder sits on a shelf; only milk needs the fridge.
• The same shake every time. Measured powder and milk give a consistent taste whoever is on shift.
• Quick to serve. Scoop, pour, blend.

Read more

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