IT'S CHOCOLATE MILKSHAKE DAY!!

 September 12- National Chocolate Milkshake Day!! (Also my anniversary, so I would say hubby and I picked a pretty good day to get married).

I LOVE a good chocolate milkshake.  Actually my favorite is a chocolate Malt.  Vanilla Ice Cream, chocolate syrup and a healthy dose of malt powder. Thick and creamy and rich, is there anything better?

For 5 years I was the general Manager of a super premium ice cream store.  We were known for having amazing shakes, our blenders were constantly being washed. Any flavor, any mix in, , whatever you wanted.  People would always tell us "why is your shake taste so much better than xxx down the street" or "You guys make the best shakes, what's your secret?"  

I would always tell them "Love".

(Actually, thats not the secret. )

SO in Honor of Chocolate Milkshake Day I am posting how to make the PERFECT chocolate shake.

You COULD make a shake with chocolate ice cream, but good old fashioned chocolate milkshakes are made vanilla with chocolate sauce/syrup. (sometimes called a Black and White)

INGREDIENTS:

Vanilla ice cream

Chocolate Syrup of choice

*Simple Syrup (Here's the secret!!)

Whole Milk  (you can use skim or 2%, but whole milk knocks this out of the park!)

*SIMPLE SYRUP- is easy enough to make. Combine equal parts water and sugar together. Stir stir stir until sugar is dissolved.  For a thicker or more sweet syrup you can add more sugar, or less water, but I found that a 1 to 1 ratio is perfect.  Put it in a squeeze bottle and KEEP IN FRIDGE for other cooking, baking or cocktail needs.  Or you can purchase premade simple syrup , but I find homemade tastes better!

In your blender add 

2 cups Vanilla Ice Cream 

1/2 cup milk for a thick shake, 3/4 for a thin shake.

a  good squeeze of simple syrup (about 1-2 TBSP)

1/4 cup chocolate syrup or sauce.

Blend 

voila, the amazing chocolate shake.

Serve with whipped cream on top for a real treat.

NOTES

**  A higher quality ice cream is going to yield a better milkshake.  The higher the milkfat, the more decadent the shake.  We have a dairy nearby that sells premium fresh ice cream, and those shakes taste WAY better then when I make it with grocery store ice cream. 

**A good quality syrup is not a huge deal.  I find that Hersheys syrup makes a really great chocolate shake.  Some people swear by Ghirardelli, or whatever.  Use what you love, and we love good old fashioned Hersheys Chocolate syrup.

**The higher the milkfat in your milk, the creamier the shake. 

**You dont HAVE to use the simple syrup, but I will tell you that the syrup almost acts like a binding agent and there is less splitting and separation of milk and cream AND it adds just the right sweetness dimension that is a great complement to the earthy almost bitter chocolate syrup.

HAPPY CHOCOLATE MILKSHAKE DAY!!