HICCUP ALERT: We’ve liquored up this shake to good results. Top with any garnish you’d like - candied lime rind, whipped cream, a drizzle of more ginger syrup, it’s all good. Pour or spoon the shake into two tall glasses. Add the ice cream, cover, and blend on a medium setting until you see a whirlpool form - that’s when you know it’s done. Start with the amount listed below and go from there.ġ/4 cup ginger syrup (HuffPost note: make your own ginger syrup, or use store-bought)Ĥ large scoops Vanilla Ice Cream or Sweet Cream Ice CreamĪdd the milk, ginger syrup, and curry powder to a blender, cover, and quickly pulse the blender to combine. Curry powder is a blend of spices, so you never know exactly what you may get until trying the end result. With him as our guinea pig, we set about getting it right. Kyle, one of our regular customers, asked if we’d consider making that as a shake. We’d been using The Ginger People’s ginger syrup as an ice cream topping, encouraging people to give it a sprinkling of curry powder as a complement. The Ginger-Curry Shake was the first specialty shake of our own devising to find a regular spot on the menu.
