Ingredients

• 1 litre - chilled unboiled pasteurised milk
• 3 tbsp - sugar
• 1.5 tbsp - cocoa powder
• 2 tbsp - water
• 4 tbsp - chocolated sauce (refer sauces for icecreams & cakes)
• 5 scoops vanilla icecream
• 5 chocolate spiral sticks for topping (optional)
• 1 tbsp - chocolate curls for topping

How to Make Rippled Chocolate Milk Shake

• Mix cocoa, sugar and water.
• Heat while stirring till all sugar dissolves.
• A smooth batter should form.
• Chill milk till icy cold.
• Pour milk into a beating bowl.
• Add cocoa batter, electrically beat to whip till frothy.
• To proceed before serving:
• Fill each chilled glass 1/3.
• Pour a tsp of sauce along rim at surface of milk in glass.
• Pour another 1/3 with milk.
• Top with a scoop of ice-cream.
• Pour some more chocolate sauce along rim and top.
• Garnish with chocolate curls.
• Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.