Reddit mentions of Hamilton Beach 730C DrinkMaster Classic Drink Mixer, 28 oz Mixing Cup, Chrome

What do you think about stirring instead of shaking? Unless you're manning a stick at a Tiki bar, make your drinks the way you like. If you're happy simply stirring, than have at it. That being said, I would never think of not shaking/blending Tiki cocktails. Aeration is an actual component of the cocktail. Besides, syrups, liqueurs and fruit juices/purees don't combine all that easily, especially when cold/iced. Shaking/blending speeds the process greatly.

So you haven't found a shaker you like. OK. I Assume you haven't sprung $40 for a spindle blender. (Hamilton Beach 730C Classic DrinkMaster - Amazon) Fine. How about $12.19 for a hand/immersion blender? Proctor-Silex 59738 Hand Blender - Amazon Tiki cocktails take more thought, effort, tools and ingredients than your typical cocktails. That's why TGIChillibees don't do Tiki. It's also why those who do good Tiki are greatly respected.

~Cheers

Right, he's mentioning an electric mixer. In a later part of the book he recommends 3 different makes/models. I picked up the cheaper option: https://www.amazon.com/Hamilton-Beach-730C-Classic-DrinkMaster/dp/B00004X135

Freddo cappuccino or Freddo espresso! They have become mainstream in Greece. You pour a double shot over 4-5 ice cubes and you blend it until it foams significantly (not using the kind of blender that breaks down the ice cubes). It becomes iced espresso that retains its punch, and blending it does something to its texture. If you add cold foam on top it becomes freddo cappuccino.

Here's what I use for blending: Hamilton Beach 730C Classic DrinkMaster Drink Mixer, Chrome https://www.amazon.com/dp/B00004X135/ref=cm_sw_r_cp_apa_i_Aqz5CbFPBW1QS

https://images.app.goo.gl/9GgQebVbUzEj8Xef9

They sure do make a Milkshake Blender that would be in OP's price range.

Gotcha. Having made my fair share of hand-dipped shakes in a restaurant setting, I think the crucial component you're missing is a proper milkshake blender, which can be used to work through the entire column of ice cream, breaking it down and mixing it evenly with the milk that you add.

Here's a $33 consumer model that doesn't look too bad. At the job I mentioned, we used one like this: a 3-spindle 1/3HP mofo, which costs about $800-$1,000.

Back to the regular blender: you'll have to manually force the ice cream down to the mixing blades, which is tedious - mix, stir, mix, stir, and so on. However, tempering the ice cream beforehand can help; just put it in the fridge for a couple hours to bring the temp up, but without melting it too much - you'll have to watch it carefully to catch it at the right time. You won't want to use any extra milk in this case.

As for the other suggestions: malt powder has a particular flavor that some folks may or may not like. Adding raw egg sounds crazy. Xanthum gum is legit, but just feels unnecessary, given my own experience with just the machine and some quality ice cream. (We used Wilcoxson's, a regional brand here in Montana.)

Hope that helps! Better equipment is what you need, I think. :)

http://www.amazon.com/Hamilton-Beach-730C-Classic-DrinkMaster/dp/B00004X135/ref=sr_1_1?ie=UTF8&qid=1345416695&sr=8-1&keywords=milkshake+blender

Back in the day I worked at a high volume lounge that had several egg white drinks on the menu. I had a malt mixer that I used. It saved lots of time, and my shoulder on busy nights.

1. Build egg white cocktail in large shaker tin.
   
2. Put shaker tin on mixer as it was a malt.
   
3. Start off on low setting, if no low setting cup hand over open space to keep any splashing to a minimum.
   
4. Blend for 7-15 seconds depending on the level of aeration needed
   
5. Add ice, shake.
   
6. Fine strain to glass.
   
7. Enjoy responsibly.
   
   Dont know if I can post links but this is the mixer I used.
   https://www.amazon.com/Hamilton-Beach-730C-Classic-DrinkMaster/dp/B00004X135?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00004X135
   
   Edit: to add link

If you have a blender use that and pulse blend on low ~5 seconds. If you don't have a blender either you can still make it in a cocktail shaker.

The biggest difference between a mixer/blender/shaker is aeration. A blender gets a lot more air into a drink than shaking, and a drink mixer gets even more air into the drink (flash blend a drink with pineapple juice in it and you'll get a beer head). I used to shake tiki drinks all the time before I got the mixer. I had a blender but cleaning it out after use was a pain, and if making drinks for just myself I'd never bother to use it.

Note that if you make it shaken I would use cubed ice rather than crushed and shake for a good 20 seconds given how much coconut cream in in here. Then strain over crushed ice.

If you make tiki drinks with any frequency then I think this Hamilton Beach mixer is well worth the price. It's fine if you are just making drinks for 1-2 a couple of times a week. Frequent parties will probably kill its motor, however.

I use a metal milkshake thingo.

I find those little handheld frothers don't really get rid of that slick, the oil separates very quickly if you use one.

This might be a good excuse to get one of these!