Donna Hay: Basics To Brilliance Kids

https://www.lifestylefood.com.au/recipes/26303/choc-fudge-and-raspberry-ripple-milkshakes

LifestyleFOOD.com.au

Donna Hay shows you how to make a milkshake with less sugar!

Ingredients

  • Choc-fudge milkshake

  • 1/3 cup (80ml) water

  • 2 teaspoons cornflour (cornstarch)

  • 1/3 cup (80ml) maple syrup (for sweetness)

  • 2 tablespoons cacao or cocoa powder

  • 2 teaspoons vanilla extract

  • cold milk, to serve

  • Raspberry ripple milkshake

  • 1½ teaspoons cornflour (cornstarch)

  • ¼ cup (60ml) water

  • 1 cup (130g) frozen raspberries 

  • 2 tablespoons honey 

  • cold milk, to serve

Method

  • Choc-fudge milkshake:

  • 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.

  • Raspberry ripple milkshake:

  • 1.

    Place the cornflour and half the water in a small saucepan and mix into a paste, using a whisk.

  • 2.

    Place the remaining water and the raspberries in a blender and blend until smooth. Strain through a sieve (to remove seeds) into the pan with the paste.

  • 3.

    Place the pan over medium heat, add the honey  and whisk to combine. Bring to the boil, reduce the heat to low and simmer for 5 minutes or until thick.

  • 4.

    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.

Notes

Tip: If you’re only making a few milkshakes, keep the leftover syrup in an airtight container in the fridge for up to 1 week.

For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.

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