This oh-so-easy treat is refreshingly minty and drizzled with delicious chocolate decadence.
Prep Time: 10 minutes
Cook Time: 5 minutes
Serving Size: 3 milkshakes
Mint Chocolate Drizzle:
½ cup Forager Project Cashewmilk
¼ cup sugar
½ teaspoon cornstarch
⅓ cup cocoa powder
¼ teaspoon salt
⅛ teaspoon peppermint extract
1 pint Forager Project Mint Chip Ice cream
1 ½ cups Forager Project Cashewmilk
Vegan whipped cream
To make the mint chocolate drizzle, in a small pan, bring ½ cup of Forager Project Cashewmilk to a simmer over low heat. Add sugar, stirring to dissolve. Sift in cocoa powder, corn starch, and salt and simmer for 2 minutes, stirring constantly. Transfer to a bowl, passing through a fine mesh strainer if there are any lumps. Add in peppermint extract and whisk to combine. Set aside to cool.
In a blender, combine 1 pint Forager Project Mint Chip Ice Cream with 1 ½ cups Forager Project Cashewmilk. Blend until smooth.
Using a spoon, drizzle and the mint chocolate syrup onto the edge of glasses. Pour milk shakes inside the glasses and garnish with vegan whipped cream, more syrup, and fresh mint leaves, if desired.