A Chicken and Egg Milkshake

At Flip Burger Boutique in Atlanta and Birmingham, Top Chef vet Richard Blais and his crew are known for shaking up the idea of the traditional shake. Flavors range from foie gras and Cap'n Crunch to Nutella and Krispy Kreme and now, in honor of Easter, chef Ian Forrest created a new shake made with chicken and eggs.

Well not really, but we wouldn't put it past him.

Technically it's a rich vanilla shake topped with Peeps and Cadbury Cream Eggs, two of the most beloved Easter treats. Forrest says the concoction tastes like "cold vanilla frothiness with rich marshmallow flavors," and he adds strawberry foam for a final fruity note. "Fresh strawberries from the backyard are a perfect topping—they can be blended into whipped foam or used in whole slices as a garnish," he says. "Who doesn't like their shakes topped with something whipped? I know I do."

If you do too, try Flip's Easter shake at home with the recipe below. Or if you're lucky enough to live near one of Flip's locations, stop by Monday, March 25^th through Sunday, March 31^st for a straw full of something sugary.

FLIP Burger Boutique’s Easter Shake

For the shake

• 5 ounces vanilla ice cream
• ¼ cup whole milk
• Variety of colored peeps
• 1 Cadbury cream egg

For the foam

• 2 cups of cream
• ¼ cup sugar
• 1/2 cup sliced ripe strawberries
  
• 1/4 cup sugar

Combine strawberries and sugar and let stand at room temperature until juices are released, at least 30 minutes. Puree macerated strawberries. To make foam, combine cream, sugar and pureed strawberries in a medium bowl. Use an electric mixer to whip to stiff peaks.

Blend vanilla ice cream and milk together to make shake. Top with peeps and Cadbury cream egg. Garnish shake with strawberry whipped cream.