MILKSHAKES Chill specializes in handmade milkshakes with Blue Bell ice cream, such as the German chocolate shake ($6.35). WAFFLES Homemade wa es are also on the menu at Chill. Wa es are topped with ice cream and whipped cream ($8.75).
DINING FEATURE
Kassie Boyd started Chill Milkshake and Wa e Bar with the rst location in Spring in 2013. (Photos by Chandler France/Community Impact Newspaper)
Chill Milkshake and Wa e Bar 6606 FM 1488, Ste. 110, Magnolia 936-242-1560 www.chillmilkshakeandwa ebar.com Hours: Mon.-Thu. noon-9 p.m., Fri.-Sat. noon-10 p.m., closed Sun. LADY BUG: strawberry ice cream mixed with Oreos and topped with whipped cream, chocolate and strawberry syrup SHAKE IT UP Owner Kassie Boyd said her restaurant was originally going to serve just milkshakes, but she added wa es and grilled cheese sandwiches to the menu. The store o ers a variety of specialty milkshakes made with Blue Bell ice cream, including: BUTTERBEER: caramel, butterscotch and butter avoring topped with brown sugar EAGLE: mint chocolate chip with Oreo cookies and topped with mint Oreos
Chill Milkshake andWa e Bar Shop o ers sweet treats, grilled cheese, wa es in Magnolia K assie Boyd said she has always been an entrepre- neur at heart. When the last cheddar or muenster. Boyd said she wanted to use the milkshake bar as a way to teach teens a work ethic and BY CHANDLER FRANCE
best milkshake in Texas by USA Today in 2019 and ranked the sixth best milkshake in the nation by Travel + Leisure in 2017, she said. “It’s so humbling, and it’s very satisfying,” Boyd said. “We feel like we have the best ice cream there is to make milkshakes with.” Boyd said the Magnolia commu- nity has been friendly and welcom- ing since she opened her second location. She said one of her goals with Chill is to provide a welcoming environment where families can come hang out. “My favorite part about Chill is watching the community come together,” Boyd said. “Now we’ve been around long enough that college kids come back and say, ‘Oh my gosh, I grew up going here.’”
of her ve children started school in 2013, Boyd said she started looking to the next chapter of her life. “I wanted to do something creative, and so [my family] all talked about it and came up with a milkshake bar,” Boyd said. Boyd said she opened her rst location of Chill Milkshake and Wa e Bar in Spring in 2013 and opened a second location on FM 1488 in Magnolia in December 2020, specializing in custommilkshakes made with Blue Bell ice cream. The shop also sells specialty wa es and gourmet grilled cheese sandwiches with cheeses such as
provide career opportunities for her children. Savannah, one of Boyd’s daughters, has sporadically worked at the store since it opened and helped open Chill’s third location in December, which is in College Station, Boyd said. “We thought it would be a really fun family business, something that our kids could learn,” Boyd said. “It’s fun to provide a career oppor- tunity for one of my own kids.” Boyd said she was told by many people she would not be successful running a milkshake shop and that most of them last only a year. Since then, though, Chill was ranked the
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