They don't make milk bars like they used to, but we don't mind when they come like Tuck Shop Take Away. This Caulfield cafe mixes nostalgia with experience. Between them, husband-and-wife team Clinton and Karina Serex have worked at The Fat Duck in the UK, Vue de Monde and Attica.

The milkshakes here use house-made syrups and range from redskin to milko, but the original salted caramel – no longer available instore – is our pick. "The thing about milkshakes is that big kids enjoy them – like you and me," says Karina. "For us, it's just about trying to conjure up that nostalgia." Salted caramel is made from scratch so the sweetness can be manipulated. Ice cream is never added to avoid spiking that sugar and diluting the flavour. Karina admits the salted-caramel milkshake is a bit naughty and most appropriate for a weekend treat.

Serves 6

220ml cream
270g caster sugar
60g light corn syrup
70g unsalted butter
2 teaspoons salt flakes
200ml very cold milk, plus about 2 litres to serve

Heat the cream in a microwave-safe jug on medium for 1 minute.

Add the sugar, corn syrup and 100ml of water to a medium saucepan and bring to the boil. Cook until a golden caramel colour and take off the heat. Add the cream carefully – it will froth up – and whisk to incorporate. Whisk in the butter and salt until smooth. Set aside to cool.

Once cooled to room temperature, whisk in 200ml of milk. The salted caramel can be stored in the fridge until needed.

Make sure your milk is super cold when serving. To serve, place a milkshake cup on a set of scales and weigh out 120g of salted caramel and 330g of milk. Mix with milkshake maker, blender, or hand-held blender until frothy. Serve in a chilled milkshake glass and repeat as needed.

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