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.
- 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
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
- 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.
- 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.
- 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.