0 (0)

Desserts, Drinks

25 Degrees' chocolate milkshakes

25 Degrees' chocolate milkshakes
Los Angeles Times

It's getting hotter -- and hotter, according to Al Gore. Time to turn up the AC, plan more trips to the beach, and grab yourself a seriously cool milkshake. A real shake, that is -- not the synthetic kind handed ... Read more

Total time: 25 minutes | Serves 4

Chocolate sauce

  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 cup light corn syrup
  • 1/4 cup Valrhona cocoa powder
  • 1/2 cup plus 2 tablespoons (2.5 ounces) Valrhona bittersweet chocolate, chopped

Step 1In a medium saucepan, combine 1 cup water with the sugar and corn syrup. Bring the mixture to a boil, stirring occasionally. Turn off the heat.

Step 2Stir in the cocoa powder and chopped chocolate. Remove from heat and allow the chocolate to melt completely, whisking occasionally as it cools.

Step 3Strain the sauce and cool. (Whisk again before using.)


  • 1 recipe vanilla ice cream
  • 4 tablespoons chocolate sauce
  • 1 cup milk
  • 4 tablespoons malted
  • milk powder (optional, for malts)

Step 1Make the shakes in two batches. In a blender, combine four (4-ounce) rounded scoops of ice cream, 2 tablespoons chocolate sauce and one-half cup milk. (For malts, add 2 tablespoons malted milk powder.) Blend until smooth. Pour into two glasses. Repeat.

Note: From 25 Degrees. Excess chocolate sauce may be reserved for another use.


Longevity noodles (cheung sau jai mien)
Longevity noodles (cheung sau jai mien)

Roasted tomato confit with bacon fat
Roasted tomato confit with bacon fat

Frozen zabaglione
Frozen zabaglione

Creamed green beans and onions
Creamed green beans and onions

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Oven-Fried Apple Pie with Spiced Shortening Crust
Cassia's Vietnamese coffee pudding
Pear frangipane turnovers
Flaky walnut coconut dumplings