Chocolate milkshake

Blend cold milk with chocolate ice cream and a little cocoa powder until smooth. For a thinner shake, add more milk; for a thicker one, add another scoop of ice cream.

Yes. Blend cold milk with cocoa powder, a banana and a few ice cubes; the banana gives it a creamy texture. For a richer flavour, melt chocolate into a little warm milk, cool it, then blend.

It pairs well with a burger, chips or a toasted cheese sandwich, and makes a familiar companion to brownies or chocolate chip cookies. A pinch of cinnamon or a spoonful of peanut butter also works well in the shake.

Use chilled ingredients and blend in a scoop of chocolate ice cream at a time. If you are using milk and cocoa instead, add a frozen banana or a few ice cubes, then blend briefly so it stays thick.

It is best straight after blending. Keep leftovers covered in the fridge and drink them within a day; the ingredients may separate, so shake or stir well before drinking.

Yes: oat or soya milk gives a creamy result, while almond milk makes a lighter shake. Blend with dairy-free chocolate ice cream or cocoa and a frozen banana for thickness.

No. A milkshake is usually blended with ice cream, so it is thicker and richer; chocolate milk is milk flavoured with cocoa or chocolate and is generally thinner. Chocolate milk has 55 kcal per 100 g, compared with 83 kcal in chocolate milkshake.

Chocolate milkshake has 2.7 g of protein per 100 g, while a plain milkshake has 3.8 g per 100 g.