If you’re anything like me and love a shake that feels a little indulgent but totally unique, then you’re going to adore this Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe. It’s like your classic chocolate milkshake had a grown-up, delicious makeover with black cocoa’s deep, rich flavor paired with the cozy sweetness of maple syrup. Plus, that black sugar rim? A fancy touch that’s easier than it looks and makes every sip feel special. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Bold Flavor Combo: Black cocoa adds a deep, almost bittersweet chocolate flavor that pairs perfectly with the natural sweetness of maple syrup.
- Easy Fancy Touch: The black sugar rim adds a crunchy, visually stunning element that elevates your milkshake presentation effortlessly.
- Customizable Texture: You get to control the thickness, making it exactly how you love your milkshakes—thick and rich or a bit lighter.
- Perfect for Occasions: Whether it’s a treat-yourself moment or a fun party drink, it fits all moods.
Ingredients You’ll Need
Everything in this Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe works together to create a balanced flavor and creamy texture. And if you want to keep things paleo or vegan-friendly, there are simple tips to swap ingredients without losing the magic.
- Heavy cream or whipping cream: This is key to making the whipped cream topping fluffy and stable. If you want vegan, coconut cream works too!
- Black sanding sugar: Adds that dramatic, sparkly rim—grab it from specialty baking stores or online.
- Vanilla ice cream: Use a good-quality, dense ice cream for the creamiest shake; vegan or dairy-free options work well too, just adjust milk accordingly.
- Milk: Any milk will do, except I avoid canned coconut milk because it changes the flavor. I love unsweetened cashew milk for a dairy-free choice.
- Black cocoa powder: The star ingredient! It’s much darker and more intense than regular cocoa powder, so don’t confuse it with the standard stuff.
- Maple syrup: Provides sweetness and that rich, warm note you’ll notice in every sip.
- Vanilla extract: Brings all the flavors together with a little extra depth.
- Sprinkles (optional): If you want to jazz up the whipped cream even more—go wild or skip if you’re watching sugars.
Variations
I love how versatile this Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe is. Sometimes I swap out a few ingredients just to tailor it to my mood or dietary needs, and you should totally feel free to make it your own.
- Dairy-Free Version: I’ve used vegan ice cream and unsweetened cashew milk to make this paleo-friendly, and honestly, it still tastes amazing. Plus, no milk was needed with some airy vegan ice creams!
- Extra Chocolate Boost: If you’re like me and need a chocolate punch, add an extra tablespoon of black cocoa powder. Just be sure to balance it with a touch more maple syrup to keep it sweet.
- Spiced Twist: Once, I added a pinch of cinnamon and cayenne for a little warmth and kick—totally unexpected but so good, especially on a chilly day.
- Kid-Friendly Swap: Reduce the maple syrup a bit and leave out the black sugar rim to make this more approachable for kids’ taste buds.
How to Make Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe
Step 1: Whip Up the Creamy Whipped Topping
Start by pouring your heavy cream into a chilled bowl. I like to chill mine in the fridge for 10 minutes beforehand—it really helps the cream whip faster and hold shape. Whip on medium speed until it just begins to thicken, then crank it up to high and keep going until you see stiff peaks forming. This means when you lift your whisk, the cream holds a sharp peak without falling. Pop it in the fridge to keep cool while you make the shake.
Step 2: Create the Stunning Black Sugar Rim
Pour your black sanding sugar into a small shallow bowl. Grab a brush or just use your finger to spread a thin layer of maple syrup all around the rim of your glass. Then immediately dip the rim into the sugar, pressing gently so it sticks well. Tap off the excess sugar. I like to place my glasses in the freezer for about 5 minutes after this step to help the sugar set nicely. This little step makes your shake look like it’s from a fancy café!
Step 3: Blend the Milkshake Magic
Toss your vanilla ice cream, milk, black cocoa powder, maple syrup, and vanilla extract into a blender. I usually start with 1/4 cup of milk and add more if needed. Blend it until everything is smooth and creamy—no lumps of ice cream should remain. If it feels too thick for your liking, add a splash more milk. One thing I discovered is that the color looks dark grey while blending but will deepen to a near-black hue as it sits, so don’t worry if it looks a bit surprising at first!
Step 4: Assemble and Finish Like a Pro
Pour your luscious black milkshake into your prepared glasses. Generously top with that gorgeous whipped cream, and if you want to channel your inner kid, sprinkle some colorful sprinkles on top! Grab a straw, serve immediately, and prepare for all the compliments.
Pro Tips for Making Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe
- Chill Your Glasses: I’ve learned chilling the glasses beforehand helps the milkshake stay cooler and keeps that black sugar rim from melting too quickly.
- Adjust Sweetness Slowly: Maple syrup varies in sweetness – taste as you go to find the perfect balance for your palate.
- Use a High-Speed Blender: This gets the ice cream super smooth in seconds and avoids any icy bits.
- Timing is Everything: Serve immediately once blended to enjoy the thickest, creamiest texture—wait too long and it thins out!
How to Serve Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe
Garnishes
I personally love the simplicity of the whipped cream combined with the black sugar rim, but sometimes I add a few dark chocolate shavings or a tiny sprinkle of sea salt on top—it’s an unexpected flavor pop I can’t resist. The little sprinkles on the whipped cream make the drink extra fun and kid-approved too.
Side Dishes
To make this milkshake part of a little indulgent spread, I often pair it with chocolate chip cookies or a warm slice of banana bread. Oh, and it’s amazing alongside some crispy bacon if you want that sweet-savory vibe going!
Creative Ways to Present
For a party or fun family night, I’ve served these shakes in mason jars with black and white striped paper straws for a vintage feel. Another time, I rimmed the glasses with a mix of black sugar and edible glitter—because why not sparkle while you sip?
Make Ahead and Storage
Storing Leftovers
If you do have any leftovers (rare in my house!), store them in an airtight container in the fridge for up to 24 hours. You’ll want to give the shake a good stir or a quick blend before drinking, as the texture can separate after sitting.
Freezing
Freezing this milkshake isn’t usually necessary but if you want to keep it as an ice cream treat on hand, blend all the ingredients except milk and freeze it in popsicle molds for a rich dessert on a stick!
Reheating
This milkshake is best enjoyed cold, so reheating isn’t really recommended. But if leftovers get a little too frozen, just let them sit at room temperature for a few minutes, then stir gently and enjoy.
FAQs
-
What is black cocoa powder, and can I use regular cocoa instead?
Black cocoa powder is Dutch-processed cocoa that’s been extra-darkened and alkalized, giving it a deep black color and smooth, somewhat bittersweet flavor that’s perfect for this milkshake. Regular cocoa powder won’t create the same signature dark appearance or intensity of flavor, so if you want that iconic black look and taste, black cocoa is the way to go.
-
Can I make this vegan?
Absolutely! Use vegan ice cream (like coconut or cashew-based) and a plant-based milk such as cashew milk or almond milk. For the whipped cream, coconut cream whipped works great. Just keep in mind you might need to adjust the milk amount depending on the density of your vegan ice cream.
-
How do I get the black sugar to stick to the rim?
The key is brushing the rim with maple syrup while it’s still sticky, then immediately dipping it into black sanding sugar. Don’t wait too long or the syrup will dry and the sugar won’t adhere. After dipping, a quick chill in the freezer helps the sugar set firmly.
-
Can I make the milkshake thicker or thinner?
Yes! Start with the smaller amount of milk, then add more little by little until you hit the consistency you like. For a thick milkshake, keep it on the lower end; for sipping through a straw more easily, add extra milk.
-
What kind of sprinkles work best?
I personally like simple chocolate or black-themed sprinkles to complement the milkshake’s colors, but colorful sprinkles add a fun pop especially if serving kids. Just consider the overall flavor and sweetness—sometimes less is more.
Final Thoughts
I have to say, the first time I made this Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe, it felt like a fun little celebration in a glass. The flavor combo is unexpected but perfectly balanced, and the black sugar rim is a showstopper for guests or just your own sweet tooth. If you love chocolate and want to try something with a twist that’s still super simple, this recipe is your new best friend. I hope you enjoy making and sipping it as much as I do!
Print
Black Cocoa and Maple Milkshake with Whipped Cream and Black Sugar Rim Recipe
- Prep Time: 4 minutes
- Cook Time: 0 minutes
- Total Time: 4 minutes
- Yield: 2 milkshakes
- Category: Beverage
- Method: Blending
- Cuisine: American
Description
This Black Milkshake recipe combines rich vanilla ice cream with deep, intense black cocoa powder, sweetened with maple syrup and flavored with vanilla extract. Optional whipped cream topping and a decorative black sanding sugar rim add an elegant and festive touch. Perfect for a dark, decadent treat that’s visually striking and delicious.
Ingredients
Optional Whipped Cream Topping and Rim
- 1/4 cup (60 ml) heavy cream or whipping cream
- black sanding sugar
Milkshake Ingredients
- 2 cups (475 ml) vanilla ice cream, packed (high-quality or store-bought vegan ice cream works)
- 1/4 to 1/2 cup (60 to 120 ml) milk (any type except canned coconut milk; unsweetened cashew milk recommended for vegan/paleo)
- 3 tablespoons (26 grams) black cocoa powder, plus more if needed
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- sprinkles (optional, omit if paleo/vegan)
Instructions
- Prepare Whipped Cream: Pour heavy cream into a mixing bowl. Begin whipping at medium speed. Once the cream starts to thicken, increase speed to high and whip until stiff peaks form. Place in the refrigerator to chill while preparing the milkshake.
- Prepare Glass Rim: Pour black sanding sugar into a shallow bowl. Brush maple syrup around the rim of your glass using a small pastry brush or dip the rim into maple syrup. Immediately dip the rim into the sanding sugar, tap off excess sugar, then chill the glass in the freezer for a few minutes to help the sugar set.
- Make Milkshake: In a blender, combine vanilla ice cream, 1/4 cup (60 ml) milk, black cocoa powder, maple syrup, and vanilla extract. Blend until smooth and fully combined with no lumps. If the milkshake is too thick, add milk incrementally to reach desired consistency. Taste and add more black cocoa powder if deeper color/flavor is desired. Note the color will darken as the shake sits.
- Serve: Pour the milkshake into the prepared glass. Top with whipped cream and add sprinkles if desired. Serve immediately.
Notes
- Any milk except canned coconut milk may be used; unsweetened cashew milk is ideal for paleo or vegan versions.
- Omit sprinkles if following paleo or vegan diets.
- Store-bought vegan ice cream may require no added milk due to its airy texture; homemade ice cream may require up to 1/2 cup (120 ml) milk.
- Yields approximately 2 1/2 cups (591 ml) of milkshake when using dense ice cream and 1/2 cup milk; about 1 1/3 cups (307 ml) if using airy ice cream with no added milk.
- Nutrition info is an estimate and should be verified with a professional for accuracy.
Nutrition
- Serving Size: 1 milkshake (approximately 295 ml)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
