The Chocolate Milkshake recipe
for your table
Put two tablespoons of unsweetened cocoa powder in a bowl and stir in 4 cl warm milk until you have a smooth, thick paste. Cocoa does not dissolve in cold milk: the granules will float and still clump together in the blender.
Scrape the cocoa paste into the blender and add two scoops of vanilla ice cream and 10 cl cold whole milk. Blend briefly, just until everything is one color. The longer you blend, the more air gets incorporated and the thinner the shake becomes.
Taste and decide whether it is sweet enough. Unsweetened cocoa is bitter, so with regular vanilla ice cream you will usually need to add another teaspoon of sugar. If you use chocolate syrup instead of powder, you certainly do not need to, because the syrup already contains sugar.
Finish the glass: dip the rim in melted chocolate or chocolate sprinkles, then pour the shake down along the inside of the glass so the rim stays intact. Serve immediately, with a wide straw or a long spoon.
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The story
A chocolate milkshake is trickier than it seems, and that is because of the word chocolate. It can mean three things, and all three produce a different shake. Cocoa powder is pure and bitter, contains virtually no fat, and makes the shake dark but not thicker. Chocolate syrup is sugar water with cocoa in it, mixes effortlessly, and makes the whole thing sweeter and smoother. Real melted chocolate brings cocoa butter with it, which solidifies again in the cold milk and makes the shake richer and thicker. In most Dutch kitchens, cocoa powder is in the cupboard, so that is where this recipe starts. What the three have in common is that they must first be liquid before the ice cream goes in.
The right glass
A chocolate milkshake is thicker than a fruit shake and therefore belongs in a tall glass with straight sides, which can accommodate a wide straw or a long spoon. Thick-walled glass has the advantage here: it absorbs heat less quickly, so the shake stays firm for longer. A clear wall also shows what you have made, because a chocolate milkshake ranges from light brown to almost black, and with a rim of sprinkles, that is half the presentation. You can find tall glasses for layered coffee drinks in the coffee glasses collection.
La Rochère Ouessant Latte Macchiato Glass 43 cl (6 pieces)
La Rochère Verone Highball Glass 36 cl (6 pieces)
Both sets together € 70,90.
The right tools
For a chocolate milkshake, in addition to the glass, use a grater to shave dark chocolate over the shake and a straw that is wide enough for a thick shake. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 61,85.
Which splash goes in a chocolate milkshake?
A chocolate milkshake is alcohol-free on its own. If you add a splash, it is usually rum, Kahlúa for a coffee flavor, or Baileys for extra creaminess. On every drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
A tablespoon of peanut butter blended in makes the best-known combination: thick and salty against the sweetness. A few leaves of fresh mint, blended in briefly, give it the character of an after-dinner drink. A single espresso mixed in makes the chocolate darker and less sweet, and it is usually called a mocha shake. If you swap the vanilla ice cream for chocolate ice cream, the whole thing becomes heavier and sweeter. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
First dip the rim of the glass in melted chocolate and then in sprinkles, and place the glass in the refrigerator for ten minutes so the rim hardens before you pour. Pour down along the inside of the glass, so the rim stays intact. Serve immediately, because a shake that sits around settles.
Good to know
Cocoa powder, syrup, or real chocolate
Cocoa powder is pure and bitter, with no sugar and little fat; it makes the shake darker but not thicker. Chocolate syrup is sugar water with cocoa, mixes effortlessly, and makes the whole thing sweeter and smoother. Melted chocolate adds cocoa butter, which solidifies again in the cold milk and makes the shake richer and thicker. All three work, but they require different amounts of sugar.
Why cocoa powder must first be mixed with warm milk
Cocoa powder does not dissolve in cold milk. The particles are greasy on the outside, float on top, and stick together as soon as they get wet; once they are in the blender, you can no longer break those lumps apart. So first stir the powder smooth with a splash of warm milk until it forms a thick paste, then add it to the blender. The same applies to hot chocolate.
The ratio
Two tablespoons of cocoa powder, 4 cl of warm milk to dissolve it, two scoops of vanilla ice cream, and 10 cl of cold milk make a shake that is thick but still drinkable through a straw. Less cocoa makes it lighter in color and sweeter; more cocoa makes it more bitter and drier. If you use syrup, use about three tablespoons and leave out the warm milk.
Dark or milk chocolate
Dark chocolate contains more cocoa and less sugar, making the shake darker and less sweet, with the milk flavor remaining in the background. Milk chocolate contains milk powder and sugar, making it rounder and sweeter, but also less pronounced. A combination of the two gives you the color of dark chocolate and the sweetness of milk chocolate.
The glass with a chocolate rim or sprinkles
Make a chocolate rim by dipping the top centimeter of the glass in melted chocolate and then rolling it in sprinkles. Chill the glass for ten minutes so the rim hardens. Then pour the shake down the inside of the glass, otherwise you will immediately wipe off your rim while pouring.
Frequently asked questions
How do you make a chocolate milkshake?
Stir two tablespoons of unsweetened cocoa powder smooth with 4 cl of warm milk so no lumps remain. Put the paste in the blender with two scoops of vanilla ice cream and 10 cl of cold whole milk, and blend briefly until everything is one color. Taste for sweetness and pour the shake immediately into a tall, chilled glass.
Why does cocoa powder clump in my milkshake?
Because cocoa powder does not dissolve in cold milk. The granules keep floating and stick together as soon as they get wet, and a blender does not break up those lumps. So first stir the powder smooth with a splash of warm milk, then add the paste.
What is the difference between cocoa powder, syrup, and real chocolate?
Cocoa powder gives you a dark, bitter shake without adding extra thickness. Syrup mixes effortlessly and makes it sweeter and smoother. Melted chocolate brings cocoa butter, which solidifies in the cold milk, making the shake thicker and richer. So the amount of sugar you need depends on your choice.
Which glass do you use for a chocolate milkshake?
A tall, thick-walled glass with straight sides, holding about thirty-five to forty-five centiliters. It can hold a thick shake with whipped cream, a wide straw or long spoon, and the thick glass keeps the shake cold for longer. Clear sides show the color and a rim of sprinkles.
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