FOOD NEWS
The Ultra-Thick Utah Milkshakes That You Need A Spoon To Consume
BY STEPHANIE FRIEDMAN
Most Americans think of a milkshake as a sippable ice cream drink, but in Utah, milkshakes are so dense that you should always grab a spoon instead of a straw.
Utah milkshakes are made differently partly because of the local climate. Temperatures reach over 100°F in the summer, so a thin milkshake would be soupy by the time you get home.
Utah resident Cheri Ause told The Salt Lake Tribune, “[The milkshakes] are thick enough to eat with a spoon for the first little while, but become sippable.”
Utah's Iceberg Drive Inn says that thinner milkshakes were once the norm, but when they began making thicker drinks for certain customers, word spread and a new classic was born.
Dairy Keen, Rodgers Dairy Freeze, and Arctic Circle are other establishments that now serve thick shakes in flavors like Chips Ahoy, caramel cashew, and Butterfinger.
Utah shakes are also big, often towering out of the cup. By using two cups of ice cream and less milk than usual, the drinks are thick enough to hold their shape and not overflow.