milkshake
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Classic BBP Black White Malted Milkshake

Classic BBP Black White Malted Milkshake

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…

Rach Shares Her Preferred Way To Cook a Chuck Roast

Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?

Ingredients

For the Chocolate Syrup:
  • 1/2 cup sugar
  • 1 tablespoon light corn syrup
  • 2/3 cup unsweetened, good quality Dutch-processed cocoa powder, such as Ghirardelli or Valrhona
  • 1 teaspoon pure vanilla extract
For the milkshake:
  • 1/2 cup whole milk
  • 2 tablespoons malt powder
  • 11 ounces premium vanilla ice cream (about 1 3/4 packed cups)

Yield

Serves: One 16-ounce milkshake or two 8-ounce milkshakes

Preparation

For the chocolate syrup, bring 1 cup water, the sugar and the corn syrup to a boil in a small saucepan over high heat. Whisk in the cocoa powder and cook until the mixture is slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla. Transfer to a bowl and let cool to room temperature. Use 1/4 cup for the milkshake, store the remaining covered in the refrigerator for up to 1 week.
 
For the milkshake, combine milk, chocolate syrup and malt powder in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds.  Serve immediately.