Flavors include carrot, sweet potato, cabbage, beets, cucumber, tomato and butternut squash. For the less adventurous, there's traditional Hershey's ice cream and ice cream cupcakes.
"Our spinach is the most popular," says owner Donna Calloway. Shakes are made simply, she adds: with milk and veggie ice cream, all whipped and blended by a milkshake spindle. "It's got vitamins and antioxidants," she notes, "but you still get that great ice cream experience."
The gourmet shake
B&O American Brasserie, 2 N. Charles St., Baltimore, 443-692-6172, bandorestaurant.com
Among the many innovative menu items at this Baltimore restaurant connected to Kimpton's Hotel Monaco, Executive Chef Thomas Dunklin has created a sweet potato cashew milkshake. Served in a tea cup with a sugared rim, it's accompanied by Dunklin's house-made Red Velvet Doughnuts with cream cheese frosting. "We roast the sweet potatoes, puree and add a bit of cream and eggs, a little whole milk and the cashews," says Dunklin of the thick shake. "It's a nutty, buttery taste — slightly sweet, but still savory." The dessert has been such a hit, Dunklin is now considering a gourmet milkshake menu for summer.