choc-fudge milkshakes

  • ⅓ cup (80ml) water
  • 2 teaspoons cornflour (cornstarch)
  • ⅓ cup (80ml) maple syrup (for sweetness)
  • 2 tablespoons cacao or cocoa powder
  • 2 teaspoons vanilla extract
  • cold milk, to serve
  1. Place the water and cornflour in a small saucepan and mix it into a paste, using a whisk. Add the maple and place the pan over medium heat. Cook, whisking gently, until the mixture bubbles and thickens.
  2. Reduce the heat to low and sift in the cacao, using a sifter or sieve. Whisk to dissolve and simmer for 2 minutes or until the mixture has thickened. Remove from the heat, add the vanilla and whisk to combine.
  3. Transfer the syrup to a small jug and place in the fridge until chilled. Pour about 5 thin strips of syrup down the inside edge of each serving glass to make a stripey pattern. Place in the fridge until ready to serve, then fill the glasses with milk. Makes 6
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