My love of milkshakes knows no bounds, so imagine my joy of discovering that Freakshakes exist! When staying in Chicago last Spring, I stopped by the Public House, a casual dining spot next to my hotel. The usual fare was available – burgers, wings, salads – but what stood out when I walked past earlier in the day was these ginormous, nay, monstrous milkshakes that almost every guest was devouring on the patio. I made a point of coming back via Public House after my meeting. While I enjoyed the Funfetti and Vanilla Cake Shake, my friend tucked into a Peanut Butter Popcorn and Cracker Jack Cake Shake. Say that five times fast!!


Since that trip to the Windy City, I’ve has ideas to make one at home. I don’t think I have the skills to balance wedges of cake on top, but I set about to make plans for something special for blogmas. Ladies and gentleman, please meet my Boozy Caramel Apple Freak Shake. If you make this and somehow incorporate a slice of apple pie onto it, I will be seriously impressed. I used Autumn Glory Apples for both the shake and the apple chip that top it. The caramel notes compliment the cinnamon sugar dust, and the rich creaminess of the vanilla shake. These apples have stunning skins, so I opted to use them without peeling them, this adds density to the shake, as well as delightful freckles of colour. Autumn Glory Apples (product of Super Fresh Growers) are available at your local Kroger now!

Yield: 2 freak shakes
Time: 4 hours prep, 10 minutes to make

1 Autumn Glory Apples
½ cup apple brandy
2 tbsp. ground cinnamon
½ cup brown sugar
3 Scoops French vanilla ice cream
2 cups milk
Whipped cream
Caramel sauce
Caramel corn

1 Autumn Glory Apple
1 tsp ground cinnamon
1 tbsp. brown sugar

Preheat oven to 400°F and line a baking tray with parchment paper and set a cooling rack on top. Core two of the apples and cut them into 1 inch pieces, do not peel. Soak them in the brandy and chill for 3 hours, or overnight if you have time. Cut the remaining apple (for the crisps) into thin slices, dusting in the sugar and cinnamon. Bake for 3 hours before removing and cooling for serving.

In a small pot, cook the apples pieces, excess brandy, brown sugar and cinnamon on a medium heat for 10 minutes until soft. Remove from the heat chill for 45 minutes.

Pour the milk, ice cream and chilled apple pieces into a blender and pulse blend for 30 seconds until smooth and airy. Pour into glasses of choice, top with a dusting of cinnamon, whipped cream, caramel corn and the cooled apple slices.


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