How to Make the Insane, Over-the-Top Milkshakes Taking Social Media by Storm

— -- If you’re a big foodie on social media, chances are you’ve seen a photo flying around recently of some pretty epic-looking milkshakes.

The shakes, which are pretty bonkers to behold, are the brainchild of Anna Petridis at the newly-opened Patissez café in Australia.

“For the drinks menu I wanted to make something so ridiculous and over the top that people just had to take a photo of it before they ate it,” Petridis, 26, told ABC News. “Social media these days is a really important part of life, so it’d be crazy not to harness that power when it comes to business”

Her strategy worked, because since opening just a few weeks ago, they’ve started from selling only a few to 250 daily.

At first glance, the shake’s flavors don’t sound like anything too out-of-the-box — hot fudge, salted caramel, French vanilla bean and Nutella pretzel — but when you start getting into the details of what’s in each, the insane flavors read like Willy Wonka’s finest work.

Petridis described the exact ingredients in these huge desserts. Take a look since you may not be able to make it Australia anytime soon to taste one for yourself.

Hot Fudge: Despite milkshakes usually being cold, this dark chocolate fudge shake is hot. Petridis makes her own dark chocolate fudge and coats the inside of the jar and lathers the rim with it so it drips down. She then fills it with the hot shake, tops it with vanilla bean whipped cream, a chunk of chocolate fudge brownie and a toasted house-made marshmallow.

Salted Caramel: The salted caramel shake — dubbed “Salty Nuts” by the shop — is also a warm salted caramel shake in a glass lined with salted caramel on the inside and dripping down the rim. Petridis makes the salted caramel with butter so it’s extra smooth and creamy, then tops it all with vanilla bean whipped cream, a wedge of housemade pecan pie and even more salted caramel on top.

French Vanilla Bean: The French Vanilla shake is Petridis’ shake, which she called “more refined” than the others. She uses real vanilla beans to make a cold vanilla shake that goes into a jar coated and rimmed with vanilla bean custard. There’s whipped cream on top and a square of caramelized puff pastry.

Nutella Pretzel: This one is most definitely the most decadent of the bunch: one-third of a jar of Nutella is used in each one. Petridis starts with a cold Nutella shake in a jar lined and rimmed with Nutella, then sticks pretzels to the rim for a salty note. It’s all topped with whipped cream, Nutella-dunked pretzels and pretzel dust.