Frozen-Mug Chocolate Milkshake with Toasted Milk Powder

By Sprig Originals ✓ · cooked up in Sprig

A soda-fountain chocolate shake built the long way: milk powder toasted in a dry skillet until it smells like butterscotch, whisked into a quick cocoa-and-dark-chocolate syrup, then spun with just enough cold whole milk to stay spoon-standing thick. The toasted powder adds a caramelized, malt-shop depth without any malt, and it keeps the shake dense instead of watering it down. Served in mugs straight from the freezer so the last sip is as cold as the first.

Ingredients

• 1/3 cup nonfat dry milk powder

• 1/3 cup granulated sugar
• 1/4 cup Dutch-process cocoa powder
• 1/3 cup water
• 1 oz bittersweet chocolate (60–70%), finely chopped
• 1/4 tsp fine sea salt
• 1/2 tsp vanilla extract

• 3 cups chocolate ice cream (about 1 1/2 pints), good quality
• 1/3 cup cold whole milk
• 1 pinch flaky salt, for finishing (optional)

• 1/2 cup heavy cream
• 2 tsp powdered sugar
• 1 tbsp shaved bittersweet chocolate

Instructions

1. Put two 12- to 16-ounce mugs or glasses in the freezer along with your blender jar. Chill at least 20 minutes; 1 hour is better.
2. Toast the milk powder: spread the dry milk powder in a dry 8- or 10-inch skillet over medium-low heat. Stir and shake constantly with a heatproof spatula for 4 to 6 minutes, until it turns the color of light peanut butter and smells nutty and caramelized. It goes from tan to burnt fast, so pull it off the heat the moment it colors and scrape it onto a plate to cool.
3. Make the syrup: in a small saucepan, whisk together the sugar, cocoa powder, and toasted milk powder until no lumps remain. Whisk in the water a splash at a time to make a smooth paste, then the rest.
4. Set the pan over medium heat and whisk constantly until it comes to a bare simmer, about 2 to 3 minutes. Simmer 60 seconds, whisking, until glossy and slightly thickened.
5. Off the heat, add the chopped bittersweet chocolate and salt and whisk until fully melted and smooth. Stir in the vanilla. You should have about 2/3 cup of syrup. Cool to room temperature, then refrigerate at least 20 minutes until cold — warm syrup will melt your shake.
6. Take the ice cream out of the freezer and let it sit on the counter 5 to 8 minutes, until a spoon can scoop it without a fight but it is not soupy. This is what lets the blender work without extra milk.
7. Whip the topping if using: beat the heavy cream with the powdered sugar in a chilled bowl to soft peaks, about 90 seconds by hand or 45 seconds with a mixer. Keep it in the fridge.
8. Build the shake: into the frozen blender jar add the cold milk, 1/3 cup of the cocoa syrup, then the softened ice cream on top. Blend on low, or pulse 8 to 10 times, scraping down the sides once, just until smooth and thick — 20 to 30 seconds total. Do not let it run; friction thins the shake. If it will not move, add cold milk 1 tablespoon at a time.
9. Drizzle 1 tablespoon of the remaining syrup down the inside of each frozen mug, pour in the shake, and top with whipped cream, shaved chocolate, and a pinch of flaky salt. Serve immediately with a spoon and a wide straw.

Chef's tips

Nutrition (per serving, estimated)

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