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
chocolate syrup, plus more for drizzling
vanilla ice cream
malted milk powder
In This Recipe
For the chocolate syrup
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.
For the black & white milkshakes
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.)
Add the milk, chocolate syrup, ice cream, malted milk powder, and salt to a blender. Blend just until smooth.
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.