Serious Eats: Recipes

Spirited Cooking: Port, Chocolate, and Blackberry Milkshake

This blackberry milkshake begins with a Port Chocolate Syrup. Port is a fortified wine from Portugal's Douro Valley. It comes in many styles; I've used ruby port in this recipe for its smooth, fruity sweetness and its vibrant ruby hue. The combination of reduced port and blackberries tastes like a big, full-bodied, jammy red wine. The chocolate plays a supporting role, offering extra depth and richness.

While I love this milkshake with the texture of the blackberry seeds included, I know not everyone is hip to that crunch. If you're a non-seedy person, another option is to continue cooking the blackberries and sugar until they are very soft and mushy, then press the juice through a fine mesh strainer, discarding all unwanted seeds.

Note: The milkshake only requires a few tablespoons of syrup, but the recipe yields one cup. Use the extra to drizzle over scoops of coffee ice cream or chocolate cake, or even swirl it into a batch of brownies. Store tightly covered in the refrigerator and gently reheat in a saucepan or microwave to use.

About the Author: Caroline Ford is a food stylist, food writer, and recipe developer in Portland, Oregon. In this column she'll be sharing recipes that feature a wide variety of spirits and liquors (plus beer and wine.)

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