This oh-so-easy treat is refreshingly minty and drizzled with delicious chocolate decadence.

Ingredients

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

Shake:

  • 1 pint Forager Project Mint Chip Ice cream
  • 1 ½ cups Forager Project Cashewmilk

Optional Garnishes:

  • Vegan whipped cream
  • Mint leaves

Prep

  1. 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.
  2. In a blender, combine 1 pint Forager Project Mint Chip Ice Cream with 1 ½ cups Forager Project Cashewmilk. Blend until smooth.
  3. 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.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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