Chocolate Milkshake

Method

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1. Whisk the cocoa, sugar, water and salt in a small pan and bring to a simmer, whisking, for 2 minutes until glossy and slightly thickened.

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2. Take off the heat, stir in the vanilla, and chill completely. This makes more than you need and keeps for weeks.

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3. Chill two tall glasses in the freezer for at least 20 minutes.

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4. Put the milk, 5 tablespoons of the chocolate syrup and the malted milk powder into the blender first — liquids at the bottom help the blades catch.

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5. Add the ice cream on top.

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6. Blend in short 3-second pulses, stopping to scrape down, for no more than 20 seconds in total.

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7. The shake should be thick enough that it barely moves when you tilt the jug.

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8. Pour into the frozen glasses, top with whipped cream, chocolate shavings and a cherry, and serve with a thick straw and a long spoon.

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Chef’s Tips

• Freeze the glasses. It buys you several minutes before the shake starts to slump.
• Pulse, do not blend continuously. Friction heat is what turns a milkshake into chocolate milk.
• If it is too thick to move, add milk one tablespoon at a time — you can always add, never remove.

Pairing Suggestions

• A burger and fries, in the diner tradition
• Salty crisps
• Nothing at all

Storage & Reheating

Drink immediately. The chocolate syrup keeps 3 weeks refrigerated and is excellent over ice cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.