Chocolate & Cabernet Milkshakes

I’m back today with another wine and chocolate recipe!

Last week, I shared these ridiculously easy red wine and dark chocolate truffles, and today I’m taking that same flavor combo and making you a milkshake.

A boozy, deeply chocolatey, rich milkshake that is meant to be this Valentine’s Day!

Confession time.

I tested these last week and ended up throwing most of the recipe down the sink drain. And not because it was bad! Because it was DELICIOUS. And I couldn’t stop drinking it. And I’m almost 9 months pregnant and probably shouldn’t be drinking copious amounts of anything with wine in it. Hah.

Trust me when I say that it was NECESSARY for these to be poured down the drain. I couldn’t stop.

Maybe it’s the fact that I haven’t had red wine in a very long time (except for a very occasional sip from Dan’s glass) and have been craving a glass so badly lately, or maybe it’s because no milkshake has ever been bad, but I was DYING over how good these came out.

I really think it has to do with the combination of red wine and chocolate. It’s not a novel idea at all, but man, is it a good one.

These milkshakes are not only romantically themed with their ingredients, but they come together easily. I mean, milkshakes aren’t exactly complicated anyway. These are elevated with one extra special step!

Red wine syrup!

Let’s make it and pour it on all the things, shall we? Wine is a wonderful cooking ingredient because it adds such depth of flavor. And usually, a little bit goes a long way. In this case, I simply simmer the wine with some sugar in a pan until it reduced by half and thickened like syrup should be. It’s like a simple syrup with wine instead of water.

It is an extra step but a simple one that adds a tooooon of yumminess to these milkshakes. A few tablespoons of this stuff packs so much fruity, boozy goodness! It’s absolutely heavenly.

Especially when paired with chocolate. I went with a dark chocolate ice cream for these shakes, and I amped up that flavor with hot fudge sauce.

It was a good life choice.

I love the idea of sharing a gigantic milkshake with someone you love. Or, if you’re like me and hate sharing your food (haha), make two like the recipe states below and gaze into each other’s eyes as you suck these down. Romance, baby.

OR! Make a batch for yourself and go to town. No judging here!

That’s really rich, coming from me. A pregnant person about to give birth any day now who had to throw her milkshake down the sink before she consumed two servings’ worth! Believe me when I say this is the last place you’ll find any judgment. Treat yo’self.

Chocolate & Cabernet Milkshakes

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• Yield: 2 servings (easily multiplied) 1x

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Ingredients

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For the Wine Syrup:

• 1 cup cabernet sauvignon wine (use your favorite wine – I suggest something fruity like cab or red zinfandel)
• 2 tablespoons sugar

For the Milkshakes:

• The red wine syrup (reserve a couple tablespoons for garnish)
• ¼–½ cup milk (start with smaller amount and add more as needed)
• ¼ cup hot fudge sauce or chocolate syrup
• 3–4 scoops chocolate ice cream (roughly 1 heaping cup)
• 1 teaspoon vanilla bean paste or extract
• Ice, as needed

Optional Garnishes:

• Whipped cream
• Additional hot fudge sauce or chocolate syrup
• Chocolate sprinkles
• Flaky sea salt (my fave!)
• Raspberries or strawberries

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Instructions

For the Wine Syrup:

1. Combine the wine and sugar in a small saucepan and place over medium heat.
2. Bring to a simmer and cook, gently swirling the pan every now and then, until the sugar has completely dissolved and the wine has reduced by about half.
3. You want it to be thickened and syrupy (it will continue to thicken as it cools).
4. Remove from the heat and allow to cool to at least room temperature (chilled is even better for the shakes).

For the Milkshakes:

1. To a blender, add the red wine syrup (I save a couple tablespoons for garnishing the finished milkshakes), milk, hot fudge/chocolate syrup, ice cream, and vanilla.
2. Puree until well blended, thick, and creamy. Add more milk or a handful of ice to achieve your desired consistency.
3. Divide the mixture between two tall glasses and garnish as desired. I like to do another drizzle each of the hot fudge (I even pour some in the empty glasses first) and wine syrup, whipped cream, flaky sea salt, and fresh berries.
4. Serve immediately.