Mini Chocolate Shake Recipe

Prepare dry chocolate mix

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and salt until evenly combined and no lumps remain. This helps the cocoa incorporate smoothly into the liquid.

Combine liquids and ice cream

In a blender or large mixing cup for hand-blending, add 1 cup whole milk, 1/4 cup heavy cream and 1 cup vanilla ice cream. If using the optional espresso/cold-brew, add 1/2 tablespoon now for a mocha note.

Add cocoa and syrup

Add the dry cocoa mixture and 1 1/2 tablespoons semisweet chocolate syrup to the blender.

Blend to texture

Blend on medium-high for 10–18 seconds (or hand-blend vigorously with an immersion blender) until the mixture is smooth, thick and fully combined. Stop and scrape the sides once if needed. The final texture should be rich and scoopable but drinkable through a wide straw. If too thick, add up to 2 tablespoons more milk; if too thin, add 1–2 tablespoons more ice cream and pulse briefly.

Stir in chips

Remove the blender jar and fold in 1 tablespoon mini chocolate chips with a spoon to retain little chocolate bits throughout the mini shake. Alternatively pulse once to break some chips for more distribution.

Serve

Pour the chocolate shake into a chilled small glass (about 10–12 oz capacity) leaving some room for garnish.

Garnish

Top with 2 tablespoons whipped cream and sprinkle 1 teaspoon chocolate shavings over the whipped cream. Drizzle an extra 1 teaspoon chocolate syrup over the top if desired.

Final touch

Insert a wide straw and serve immediately while cold. If preparing ahead, keep refrigerated up to 30 minutes and re-stir before serving.