Buffalo Rising Online

Mar 3rd 2007, 6:31am By Christa Glennie Seychew

I imagine that very few Americans dislike ice cream, though I have no study to prove that. I will also hazard a guess that most of us enjoy ice cream in a variety of forms and flavors. One of my very favorites is a good milkshake. I’m also a huge fan of dabbling in retro flavors, curious about the diets of the characters in my favorite books, even more so in the things my grandparents speak of with a sense of nostalgia. This line of thinking sent me on the hunt for a chocolate malted milkshake. But I didn’t have to look far- where else could I be sure to find a classic 50’s offering but the Lake Effect Diner?

I’ve been here a number of times- the pancakes are really delicious. Sergio the manager and resident soda jerk swore there wasn’t a secret ingredient, but I respectfully refuse to believe him. The Lake Effect is an old dining car (circa 1955) that has been completely restored and has been open for business for five years. The formica tables, leather booths and chrome stools at the counter are just a few of the vintage touches you’ll find here. Better yet, they’re open around the clock. But today we’re here about ice cream. Milkshakes have been around a long time, but the chocolate malted milkshake didn’t make its appearance on the pop culture radar until 1922. Invented and perfected by a Walgreens employee (gosh I miss the old fashioned drugstore lunch counters), it included the simple addition of malt powder (though some use malted milk instead). Malt powder was first marketed as a health supplement and is made of dried milk, malted barley and wheat flour. It may not sound tasty, but some of the best concoctions are made of surprisingly odd ingredients. Anyway, between the invention of the electric blender (also in 1922) and innovative Walgreens soda jerk Ivar Colson, the classic malted was born. This was a boon for Walgreens, and at the time they became quite famous for it.

Lake Effect’s malted is hand dipped and made to order. They can add malt to any of their milkshakes (and there’s a lot of ‘em), but in my opinion chocolate is the one to start with. They are all that a milkshake ought to be- thick and creamy, rich and chocolaty. The amount of malt added is ideal.

I would suggest that you try one on for size. Whether you’ve never had one, or it’s been ages since you have, a stool at Lake Effect awaits you.

Lake Effect Diner 3165 Main 833.1952