Double chocolate and peanut butter shake
The milkshake - a childhood staple - is back, and it's better than ever.
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Double chocolate and peanut butter shake. Photo: Edwina Pickles
400ml cold milk
4 scoops chocolate or vanilla ice-cream, softened
For the chocolate syrup:
150g castor sugar
75g unsweetened cocoa powder, sifted
300ml cold water
2 tbsp peanut butter
2 tsp vanilla extract
This makes more chocolate syrup than you will need, which is a good thing.
1. To make the chocolate syrup, combine the sugar, cocoa powder and water in a pan and bring to the boil, whisking until smooth. Whisk in the peanut butter and vanilla extract and simmer for one minute until syrupy. Leave to cool, and store in an airtight container in the fridge for up to 10 days.
2. For the milkshakes, make sure you have chilled serving glasses at the ready. Place the milk, ice-cream and 1 tbsp to 2 tbsp of the chocolate syrup in a blender and whiz until smooth and frothy. Pour into the glasses and serve with old-school straws.