Peppermint needs restraint

A mint shake does not need green colouring to taste fresh. Vanilla gives a pale base, while small chocolate flecks supply contrast. The flavour comes from a measured amount of food-grade extract, not from its colour.

Extract strength varies widely. One brand's small splash can be much stronger than another's, so this recipe starts with a drop and asks you to taste. Use a product intended for food; do not substitute aromatherapy oils.

Chocolate as a separate texture

Grated chocolate remains solid in a cold shake. Folding it in gives distinct little flecks rather than a fully chocolate-coloured drink. If you blend it for a long time, the pieces become smaller but may still feel grainy rather than melting.

For a completely smooth version, omit the chocolate inside the shake and offer a small piece alongside it. Chocolate sauce would dissolve more readily but adds sweetness and changes the balance, so treat it as a separate variation.

What fresh leaves contribute

Fresh mint leaves on top provide aroma as the glass is lifted, but they are not essential. Blending a handful of leaves can leave fibrous fragments and a greener, herbal flavour that differs from peppermint extract.

Taste the mint before adding the chocolate flecks. Once the drink is full of pieces, repeated blending to correct a strong mint flavour destroys the intended texture. Small additions at the start make the finish easier to control.

What you'll need

  • 280 g vanilla ice cream
  • 170 ml cold milk
  • Peppermint extract, starting with 1 drop
  • 20 g dark chocolate, finely grated
  • 2 mint leaves for garnish, optional

Let's make it

  1. Mix one drop of food-grade peppermint extract into the milk. Use a drop rather than pouring from the bottle.
  2. Blend the flavoured milk with scoopable ice cream until smooth. Taste, adding another drop only if needed for the product you use.
  3. Fold in most of the grated chocolate with a spoon. Reserve a little for the surface.
  4. Divide between two glasses and add remaining chocolate and optional washed mint leaves. Serve with a spoon or wide straw.

Make it your own

Use a dairy-free vanilla dessert and plant drink if suitable.

Milk chocolate gives a sweeter finish than dark chocolate; check its label.

Keeping it fresh

Serve immediately. Refrigerate an untouched portion promptly, covered, and use within 24 hours. Stir before drinking; the chocolate pieces may sink.

Allergen notes

Contains milk; chocolate may contain soya and ice cream may contain egg. Check all labels.