25 Degrees' chocolate milkshakes

Time 25 minutes
Yields Serves 4
25 Degrees’ chocolate milkshakes
(Los Angeles Times)

Chocolate sauce


In a medium saucepan, combine 1 cup water with the sugar and corn syrup. Bring the mixture to a boil, stirring occasionally. Turn off the heat.


Stir in the cocoa powder and chopped chocolate. Remove from heat and allow the chocolate to melt completely, whisking occasionally as it cools.


Strain the sauce and cool. (Whisk again before using.)



Make the shakes in two batches. In a blender, combine four (4-ounce) rounded scoops of ice cream, 2 tablespoons chocolate sauce and one-half cup milk. (For malts, add 2 tablespoons malted milk powder.) Blend until smooth. Pour into two glasses. Repeat.

From 25 Degrees. Excess chocolate sauce may be reserved for another use.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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