Chocolate Milkshake

What Goes With It

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

How to Make Chocolate Milkshake

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done Start 2 min timer

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

   Mark done

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

   Mark done

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.

   Mark done

5. Add the ice cream on top.

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes From the Method

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.

Leftovers

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

Questions and Answers

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.