
¼ cup (2 oz.) milk
⅓ cup (scant 3oz.) Dark Chocolate Syrup, home made (see below for Dark Chocolate Syrup) or store-bought chocolate syrup
3 scoops vanilla ice cream, slightly softened
whipped cream for garnish (optional)
grated chocolate for garnish (optional)
Combine all ingredients except garnishes in a blender. Cover and process at medium speed until smooth. Pour into tall glass. If desired, garnish with a dollop of whipped cream sprinkled with grated chocolate. Serve with straw and iced-tea spoon.
Variations:
Double Chocolate Shake
Substitute chocolate ice cream for the vanilla ice cream.
Black Forest Shake
Add ¼ cup cherry preserves before blending.
My say: Okay I didn't bother making my own syrup so it's Hershey's from the supermarket but I didn't like how the taste overpowered the ice cream. Also I used one scoop chocolate and 2 scoops vanilla ice cream in an attempt to combine it slightly with Double Chocolate Shake. I think amount of milk should be increased slightly.
Dark Chocolate Syrup
(Makes about 1½ cups)
1¼ cups sugar
¾ cup unsweetened cocoa powder
⅛ tsp. salt
½ cup (4 oz.) water
½ cup (4 oz.) dark corn syrup
½ tsp. pure vanilla extract
In a medium, heavy saucepan, stir together syrup, cocoa powder, and salt. Slowly add water, then corn syrup, stirring until dry ingredients are moistened.
Cook over medium-low heat, stirring constantly, until mixture comes to boil. Reduce heat to low; cook, stirring often, for 3 minutes. Remove from heat. Cool to room temperature, stirring three of four times during that time. Stir in vanilla; cover and refrigerate for up to 1 month.
Labels: drinks recipe, household