Recipe: Classic Chocolate Milkshake
Hands on: 20 minutes
Total time: 2 hours
Serves: 1 (8 ounces)
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.
