Look away now if you’re not into sweet. Decadent Shakes is a collection of recipes from the owners of The Vogue Café in Sydney, siblings Matthew, Sarah and Brendan Aouad, who say they are making the world a happier place “one decadent shake at a time”.
Forty of their treat-laden milkshakes are in the book, from cleverly named creations such as Malt My Heart and Salty Knickers, to a towering Man-Go-Crazy, to a bright and summery Pina Colada, the recipe for which is reproduced here. There’s even a Christmas-themed TVC Tree decorated with maltesers and red M & Ms.
Decadent Shakes, published by New Holland, is heaven in a glass for anyone wanting a little indulgence. Enjoy the decadence or use it as inspiration and let your own imagination run wild.
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INFAMOUS NUTELLA MILKSHAKE
SHAKE INGREDIENTS:
1 scoop vanilla ice cream
3 tsp Nutella
1 pump chocolate syrup (7oz) milk
FOR PRESENTATION:
1 chocolate rimmed glass
1 long straw
whipped cream
7 sour worms
7 hazelnuts (skinless and roasted)
½ licorice all sorts
1 mini wafer cone
2 pieces of colored popcorn
dusting chocolate powder
whipped cream (to fill ¼ jar)
METHOD:
Place all the ingredients into a blender and mix until well combined. While the ingredients are blending, cut the end of the wafer cone and dip it into melted chocolate then sprinkles.
Decorate:
Before pouring the mixture into the glass, create a chocolate rim around the top of the glass. Pour the blended mixture into the glass until it is about 2cm (1in) away from the rim.
Place a straw at the back of the glass and fill the remaining space with whipped cream. Place the cut and chocolate dipped cone over the straw.
Scatter the hazelnuts around the rim of the glass. Place the sliced licorice pieces in front of the cone. Place the colored popcorn inside the cone and then fill cone with sour worms.
Sprinkle the finished drink with chocolate powder to just lightly cover
the decoration. Serve immediately and enjoy!
PINA COLADA
INGREDIENTS:
125g (4oz) diced frozen pineapple pieces
200ml (7oz) pineapple juice
5 ice cubes
1½ heaped tbsp shredded coconut
FOR PRESENTATION
1 chocolate rimmed glass
1 long straw brown sugar
shredded coconut
1 kiwi fruit, sliced
1 stem fresh mint
2 yellow Jubes
1 mini chocolate flake bar
METHOD:
Place all the shake ingredients in a blender and mix until well combined. While the ingredients are spinning, slice the kiwi into thin slices.
Decorate:
Before pouring the mixture into the glass, create a chocolate rim around the top of the glass. Pour the ingredients into the glass until it reaches the rim.
Place the straw at the back of the glass leaning towards the right and fill the rest of the glass with shredded coconut. Place the stem of mint in the glass on the left side of straw.
Place the sliced kiwi fruit slightly in front of the straw, so that it covers the mint.
Add in the yellow Jubes, placing them in front of the mint.
Finish the drink by breaking up the flake chocolate bar and sprinkling it
over the drink. Serve immediately and enjoy!
Recipes and images from Decadent Shakes, by Matthew, Sarah and Brendan Aouad, published by New Holland Publishers, reproduced with permission of New Holland.
