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.
The soft-serve shake
Cindy's Soft Serve, 6330 Washington Blvd., Elkridge, 410-796-3344
Open April through October, this seasonal stand off U.S. 1 sells an array of soft-serve cones, sundaes, snowballs and milkshakes. Cindy Quick, who launched the operation in the early `90s and later sold it to her father, Claude Sacker, believes soft-serve milkshakes are superior because of their "sweeter, thicker consistency." While chocolate shakes are big sellers, fresh banana shakes with chunks of fruit also win raves. "And sometimes people will bring their own [fruit], like fresh peaches to make a custom shake," she says.
The colossal shake
Chick & Ruth's Delly, 165 Main St., Annapolis, 410-269-6737, chickandruths.com
Long a go-to spot for Maryland politicians, this bustling eatery has attracted a whole new clientele with its six-pound milkshake and "Colossal Shake Challenge." "We use half a gallon of milk and the shake itself is 119 ounces," says proprietor Ted Levitt, who serves the drink in a huge glass bowl with 13-inch-long straws. "A lot of the midshipmen from the Naval Academy and other area college kids enjoy challenging each other."