No food works overtime as much as the blended beverage. The formula is basic: start with milk or water and some ice (or maybe not), add stuff and blend. Shakes and smoothies are the blank canvases we can tailor to our needs—An après-workout berry blast laced with whey protein? Triple-thick black-and-white malt for dessert?—and that’s why we love them, AAF (text-message translation: always and forever). For your consideration, here are some greats around town for when the smoothie craving strikes.
Vanilla Malt, Marigold Kitchen
Having taken over executive chef duties for Michael Solomonov, Erin O’Shea brings a sunny, southern exposure to corner of 45th and Larchwood. Her desserts are casual, comforting and yummy (especially the chocolate cake). Though the eggless cocoa ottoman is perfectly fluffy inside with a surprising crunch outside, the real star of this dessert is the mini vanilla malt served alongside in a slender, fluted shot glass. Frothy and not too thick, O’Shea’s malt starts milky and smooth and ends with that addictive Whoppers kick.
Batido de Mora con Aqua, Mixto
In Cuba the preferable way to beat the often-inescapable heat is a freshly blended batido. Mixto, the Cuban/Columbian café in the Gayborhood, gets the blender going at 8am on the weekends and 11am Monday to Friday, whipping up batidos de frutas with tropical produce like guanabana, pineapple, tamarind and naranjilla. (We dig the mora, which is like blackberry juice). They’re served con leche for a creamy smoothie or con agua for a fruiter blast.
Violet Crumble, Ants Pants Café
You probably don’t know the popular Violet Crumble candy bar unless you studied abroad in Sydney, but the G-Ho café Ants Pants is more than happy to acquaint. They sell the chocolate-covered honeycomb candy bar solo or blended up in the signature Violet Crumble milkshake. Made with thick gobs of vanilla bean ice cream, milk and the crumbled Crumble, it’s kind of like a foodie McFlurry. 50% milkshake, 50% candy, 100% awesome.
Mango Milkshake, Café con Chocolate
Way down in deep South Philly, Café con Chocolate is a little corner of sunshine on an otherwise dreary stretch of Snyder Avenue. Mexican treats—tacos, tortas, empanadas—tempt from the blackboard menu, as well as an interesting array of coffee drinks, aguas frescas, milkshakes and smoothies. Made with vanilla ice cream and sweet fresh mango, the mango milkshake is the perfect balance of rich creaminess and fruity freshness, something you’d expect Senor Softie to serve in the sweltering summers of Mexico City.
Betty Boop Smoothie, Soy Café
This Northern Liberties café blends 22 different smoothies with their homemade soymilk. Names like Cookie Monster and Milli Vanilli bring the fun back into lactose intolerance. Try the Betty Boop, a frap of strawberries, bananas, tofu, honey and soymilk. Even carnivores will dig the tofu in this smoothie; when blended, it imparts a nice, silky texture. Good enough to make you say boo-boo-bee-do.
