Blend

Malted Black & White Milkshake

July  5, 2018
Photo by James Ransom
Author Notes

Think of a black and white milkshake as the halfway between vanilla and chocolate. Making your own syrup makes all the difference. It’s easy as can be and keeps well in the fridge. Stir into hot coffee. Drizzle on gelato. Set out with strawberries. Or blend with vanilla ice cream and malt powder for this classic frosty treat. —Emma Laperruque

  • Prep time 1 hour
  • Cook time 5 minutes
  • Makes 1 1/4 cup syrup + 2 milkshakes
Ingredients
  • For the chocolate syrup
  • 1 cup coffee, any temperature
  • 1 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • For the black & white milkshakes
  • 1/4 cup whole milk, plus more as needed
  • 2 tablespoons chocolate syrup, plus more for drizzling
  • 1 pint vanilla ice cream
  • 2 tablespoons malted milk powder
  • 1 pinch kosher salt
In This Recipe
Directions
  1. For the chocolate syrup
  2. Combine the coffee and sugar in a small saucepan. Bring to a simmer to dissolve the sugar, then whisk in the cocoa powder and salt. Whisk until completely smooth and thick enough to completely coat your spoon—this should only take a few minutes. Stir in the vanilla. Chill completely before using for the milkshakes.
  1. For the black & white milkshakes
  2. Before you’re ready to get started, stick the glasses you’ll be using in the freezer. (Or don’t, but it’ll help keep that shake extra frosty.)
  3. Add the milk, chocolate syrup, ice cream, malted milk powder, and salt to a blender. Blend just until smooth.
  4. Drizzle a bit of chocolate syrup in the bottom of the glasses. Add some milkshake. Drizzle some chocolate syrup. Add some milkshake. Repeat this until you’ve used all the milkshake.
  5. Drink with a straw—that’s required!

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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.