Recipe: Classic Chocolate Milkshake

Making your own chocolate syrup is easy and extra yummy. The syrup lasts for more than a week if kept refrigerated. For in-your-face chocolate flavor, use chocolate ice cream. For a little less intensity, use vanilla or a mix of vanilla and chocolate.

For the chocolate syrup:

11/2 cups granulated sugar

1 cup water

1/2 cup cocoa powder

1 teaspoon vanilla extract

For the milkshake:

2 tablespoons chocolate syrup

1/4 cup milk

3/4 cup packed chocolate or vanilla ice cream

To prepare the syrup: In a heavy medium saucepan over medium heat, combine sugar and water until sugar dissolves, stirring frequently. Increase heat and bring to a boil. Place cocoa in a heat-proof bowl. Gradually whisk in sugar syrup, stirring well to combine. Return mixture to the saucepan and bring to a boil for 1 minute, whisking constantly. The mixture will bubble furiously, so remove from heat if necessary to prevent it from boiling over. Transfer to a bowl, add vanilla and cool completely. Cover and chill until cold, at least 1 hour.

To prepare the milkshake: In a blender, combine the syrup and milk. Add the ice cream and blend until smooth. Serve immediately.

Per serving: 314 calories (percent of calories from fat, 34), 6 grams protein, 48 grams carbohydrates, 1 gram fiber, 12 grams fat (8 grams saturated), 48 milligrams cholesterol, 111 milligrams sodium.