• Choc-fudge milkshake (Donna Hay)Source: Donna Hay

This chilled milkshake has a hot tip that makes it rich but refreshing: whisk together some cornflour and water before adding the rest of the ingredients, for extra thickness and body. 






Skill level

Average: 3 (9 votes)


  • ⅓ cup (80 ml) water
  • 2 tsp cornflour (cornstarch)
  • ⅓ cup (80 ml) maple syrup (for sweetness)
  • 2 tbsp cacao or cocoa powder
  • 2 tsp vanilla extract
  • cold milk, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Place the water and cornflour in a small saucepan and mix it into a paste, using a whisk. Add the maple and place the pan over medium heat. Cook, whisking gently, until the mixture bubbles and thickens.
  2. Reduce the heat to low and sift in the cacao, using a sifter or sieve. Whisk to dissolve and simmer for 2 minutes or until the mixture has thickened. Remove from the heat, add the vanilla and whisk to combine.
  3. Transfer the syrup to a small jug and place in the fridge until chilled. Pour about 5 thin strips of syrup down the inside edge of each serving glass to make a stripey pattern. Place in the fridge until ready to serve, then fill the glasses with milk. 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand