Recipes: Deluxe Milkshakes

Valley dwellers always look forward to the start of fall. It becomes bearable to spend time outdoors once more, and the Valley is a hotbed of fun activity. Though fall is almost upon us, we’re not quite ready to bid adieu to the deliciousness of summer: endless berries and watermelon, Popsicles and cooling milkshakes. Well, the folks at Pittsburgh’s The Milk Shake Factory by Edward Marc Chocolatier is offering some of its top think-outside-the-box milkshake recipes to AZFoothills.com readers with which to soak in the last few weeks of summer. Here you go:

Salted Watermelon Shake
8 ounces of Watermelon Sherbet
4 ounces of Whole Milk, Cold
4 ounces of Soda Water
2 ounces of Watermelon Puree
Pinch of Sea Salt
Garnished with Mini Chocolate Chips
Pair with arugula salad topped with grilled shrimp.

Cajun Chocolate Shake 1
6 oz Whole Milk, Cold
8 oz Chocolate Ice Cream
2 oz Milk Shake Factory Chocolate Syrup
1/8 tsp Cayenne Pepper
Topped with whipped cream and a dash of cayenne pepper

Cajun Chocolate Shake 2
6 oz Whole Milk, Cold
8 oz Chocolate Ice Cream
2 oz Milk Shake Factory Cajun Chocolate Syrup
Topped with whipped cream and a dash of cayenne pepper

Cajun Chocolate Syrup
1 1/2 cup Water
1 1/2 cup Granulated Sugar
1 cup Cocoa Powder
1/8 tsp Salt
½ tsp Cayenne Pepper
Yields: 10 servings (2 oz per milkshake)
Combine water, sugar, cocoa powder, salt, and cayenne pepper in a sauce pan. Bring to a simmer while whisking constantly. Remove from heat and chill before using.
Pair with a spicy Cajun burger with caramelized onions.

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