Mint Chip Milkshake with Chocolate Drizzle Recipe

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 diary-free 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 milkshakes inside the glasses and garnish with vegan whipped cream, more syrup, and fresh mint leaves, if desired.