A squat mason jar is generously smeared with chocolate sauce on the inside. Then, a chilled mix of crunchy nougat, butterscotch ice cream, sugar syrup and milk is poured in after which it is topped with a dollop of butterscotch ice cream, some more nougat, chocolate wafer sticks and a generous lashing of honey. Is this mega milkshake Instagram-worthy? Most definitely.

More delicious treats are being crammed into a single serve: a fish-bowl jar is filled with a thick chocolate shake made with chocolate syrup and ice cream and a few dark chocolate cookies thrown in. Then it’s topped with scoops of fluffy chocolate mousse, chocolate-coated cookies, chocolate sticks and a sprinkle of chocolate shavings.

The extreme milkshake — or freakshake — phenomenon first took Australia’s capital Canberra by storm, and the good news for dessert junkies is that it has now hit the city (and soon your waistline) in rather intimidating proportions.

For, the jumbo milkshakes are being piled high with marshmallows, whipped cream, mousse, frozen berries, jujubes, brownies, candy, meringues and more that sit atop thick chocolate/mango/kiwi/butterscotch/berry milkshakes. Statutory warning: Though chefs are being tight-lipped, estimated calories per freakshake glass could easily breach the 1,500 (or even 2,000) mark!

“Calories of freakshakes are proportionate to the happiness quotient achieved on consuming them,” jokes Sharad Dewan, regional director of food production, The Park Kolkata. He says that after experimenting with eight to 10 varied recipes he, along with his team, zeroed in on four safe flavours that they were sure would appeal to patrons.

But do not for a moment think that you can dunk anything and everything into these calorie-laden freakshakes. Careful flavour pairing is the key to making them click. Chef Gaurav Lavania, executive sous chef, ITC Sonar, Calcutta, says: “Just as a dessert brownie is best made with vanilla ice-cream, our vanilla and almond milk freakshake with brownies, almond milk and vanilla ice cream pairs best with crumbled brownies. The shake gets a topping of brownie chunks, chocolate chips, whipped chocolate cream and fresh vanilla beans — flavours that marry well.”

He uses the same thumb-rule when he creates a chocolate shake that he serves in a fish-bowl jar and when he tosses up his mixed berry freakshake. “Strawberries and blueberries belong to the same family and so the garnish or topping of the shake has to be related to it. A chocolate topping just won’t work as there’s no similarity between the taste of berries and chocolate,” he adds.

Independent pastry chef Divya Saraf who has been conducting workshops dedicated to making freakshakes with eggless desserts also insists on the garnishes of the shakes pairing well with the flavours inside the glass. Saraf has already conducted two freakshake workshops last month and since the concept has been so well-received she is planning a third one soon. “Participants at the workshops were aged between 14 and 40 years which said much about the popularity of this dessert across age groups,” says Saraf.‎

So, what’s making these intense shakes a rage? “Their visual appeal makes you want to grab one. And since it’s so huge people end up sharing it,” laughs Lavania.

At The Park’s café, The Street, four newly-launched freakshakes called Insane Shakes are proving to be irresistible. These cost Rs 300 exclusive of taxes and around 10 to 15 off these are ordered every day. According to Dewan the toughest part of putting the freakshakes together was getting the topping in position. “We had to create one that didn’t melt in this heat nor was it too hard to scoop with a spoon easily,” says Dewan who is considering a request to put freakshakes on a menu for a private party at Aqua, the hotel’s poolside bar and lounge.

“There’s something to suit everyone’s palate. So, those with a not-so-sweet tooth can try the Sweet and Salt Peanut Butter Cookie Chocolate Shake in which the peanut butter gives a hint of saltiness. This is also our bestseller,” says Prachi Apurva, kitchen executive at The Park Kolkata.

These chilled dessert shakes work best in place of snacks in the sweltering summer months says Amitava Chandra, food and beverage manager of Mythh, Hotel Hindusthan International’s 24-hour coffee shop. He says as
he tears up marshmallow chunks to prepare a Marshy Dip in Fruits freakshake: “A freakshake is the ideal sip-and-bite combination that works best in place of fried snacks on hot summer evenings.”

His sinful Nougat and Strawberry Cracker Shakes are among the fast movers at Mythh and are priced at Rs 355 (plus taxes).

Textures too play a crucial role in freakshakes, says Chandra. So while brownies, cookies and fruit pulp add a chewy texture to the shakes, ingredients like nougat, candy sticks, wafers add a nice crunch to the topping. He says: “Freakshakes are a cross between sundaes and milkshakes and I’m enjoying playing with flavours like mango, chocolate, vanilla and strawberry.”

Those who are lactose intolerant needn’t feel deprived of these monstrous milkshakes. Lavania of ITC Sonar has created a special lactose-free freakshake with a yummy mango base. “I use soya milk and blend it with fresh mangoes to create the shake and top it with brandy snap cones that are made with sugar and honey, filled with cream and fresh mangoes,” says Lavania.

Also, all chefs ensure that they use a neutral base, usually milk, to prepare the shakes. “This is because milk takes on any flavour that is added to it and also results in shakes that are not overly sweet,” says Apurva.

At Swissôtel Kolkata Neotia Vista, however, this intense shake is being given a layered twist. So, if you ask for Tiramisu at the hotel’s Maaya bar you’ll not get the Italian coffee-flavoured dessert. Instead, an appetising freakshake curated around the classic dessert will arrive at your table.

So, just for now forget about watching your waistline and dig into the delicious concoctions that are ice-creams, shakes and dessert all rolled into one enormous and colourful culinary creation.