Cocoa Jelly Peanut Butter Milkshake: A Deliciously Unexpected Treat
5 hours 45 minutes
960 reads
About Cocoa Jelly Peanut Butter Milkshake: A Deliciously Unexpected Treat
Get ready for a milkshake experience like no other! This Cocoa Jelly Peanut Butter Milkshake is a delightful twist on a classic, featuring rich, homemade cocoa jelly that will tantalize your taste buds.Made with premium Kalya cocoa powder and agar agar, the cocoa jelly adds a uniquely satisfying texture and delicate flavor that pairs perfectly with creamy peanut butter and vanilla ice cream. It's a playful, indulgent treat perfect for any time of day.From breakfast to dessert, this crowd-pleasing milkshake offers an unexpected burst of flavor and texture in every sip. Prepare to be amazed!
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Recipe Time & More
Prep5 hours 30 minutes
Cook15 minutes
Total5 hours 45 minutes
Ingredients
For the Cocoa Jelly
- 1 tbsp Agar Agar Powder
- 1/4 cup Water
- 5 tbsp Kalya Cocoa Powder
- 1 cup Milk
- 1/2 tbsp Corn Flour
- 1/2 cup Sugar
- 2 tsp Butter at room temperature
- 1/2 tsp Vanilla Extract
For the Milkshake
- 3/4 cup Milk
- 2 tbsp Peanut Butter
- 3 scoop Vanilla Ice Cream
For Garnish (Optional)
- Cream whipped
- Chocolate Sprinkles
Instructions
Make the Cocoa Jelly
- In a small bowl, dissolve the agar agar powder in ¼ cup of water. Set aside for 10-15 minutes to bloom.
- In a separate bowl, whisk together the cocoa powder, cornstarch, and ¼ cup of milk until smooth.
- In a saucepan, combine the remaining milk and sugar. Heat over medium heat, stirring until the sugar dissolves.
- Bring the milk to a gentle simmer. Reduce heat to low and add the cocoa mixture and butter (or oil). Whisk constantly until well combined and thickened.
- Meanwhile, gently heat the bloomed agar agar mixture over low heat, stirring until fully melted. This will help the jelly set properly.
- Pour the melted agar agar into the cocoa mixture and whisk vigorously to combine.
- Stir in the vanilla extract.
- Lightly grease a square pan with oil. Pour the cocoa mixture into the pan and let it cool at room temperature for 1 hour.
- Refrigerate the pan for 4-6 hours, or until the jelly is firm.
- Once set, cut the cocoa jelly into small cubes.
Assemble the Milkshake
- Place 1-2 tablespoons of cocoa jelly cubes at the bottom of a serving glass. Refrigerate the glass while you prepare the milkshake.
- In a blender, combine the chilled milk and peanut butter. Blend until smooth.
- Add the vanilla ice cream and 3 tablespoons of cocoa jelly cubes to the blender.
- Blend until the mixture is thick and frothy.
- Pour the milkshake into the prepared serving glass. Garnish with whipped cream and chocolate sprinkles, if desired.
Recipe Notes
Good To Know
- The preparation time includes the setting time of the jelly.
- The chocolate jelly recipe makes enough for 5–7 milkshakes.
- The milkshake recipe is for a single serving; increase the ingredients proportionally for more servings.
Expert Tips
- For a richer chocolate flavor, use dark chocolate cocoa powder and a high-quality dark chocolate for the jelly.
- Adjust the sweetness of the milkshake by adding more or less simple syrup or your preferred sweetener.
- If you don't have peanut butter, other nut butters like almond or cashew butter work well too.
Storage Instructions
- Store leftover cocoa jelly separately in an airtight container in the refrigerator for up to 3 days. It can also be used as a topping for yogurt, oatmeal, or fruit bowls.
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Recipe Nutrition
Calories: 1237kcalCarbohydrates: 127gProtein: 18gFat: 76gSaturated Fat: 7gPolyunsaturated Fat: 20.7gMonounsaturated Fat: 41.4gCholesterol: 25mgSugar: 125g
Rajeswari Annamalai
Articles: 100
4 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
Looks so good! Can’t wait to try it.
Very attractive recipe and lovely click