Chocolate Chikku milkshake with step by step pictures. Chocolate Sapota milkshake recipe made using chikku fruit, cocoa and milk.

Chikku Chocolate Milkshake

We often go to an ice cream bar and my favorite thing to order there is a milkshake called as chicago. It tasted so yummy, For years i never got what they added there. But later i found that they make that shake with chikoo. I always wanted to try it at home. Last week i found some chikoo fruit lying around, so decided to try it. I added some cocoa powder to this and made it a chocolate flavoured ones.

About this Recipe

A milkshake (also known as a shake) is a sweet drink made by combining milk, ice cream, and flavourings or sweeteners like butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture. It can also be made with a base made from nondairy products, such as almond milk, coconut milk, or
soy milk.

Milkshakes first appeared in the United States around the turn of the twentieth century, and their popularity skyrocketed after the introduction of electric blenders in the following two decades. They became a common part of youth popular culture because ice cream shops were a culturally acceptable meeting place for youth, and
milkshakes became synonymous with youth innocence.

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I hope you will try it and let me know what you think.

Ingredients for Chocolate Chikku Mikshake

Chikoo / Chikku / Sapota :
Chikoos have a sweet, malty flavour with a slight pear undertone. When fully ripe, their flesh is yellowish-brown with orange streaks. It has a soft, pulpy texture that is juicy and slightly gritty, but not in an unpleasant way. The sweet aroma of chikoo is best compared to cooked squash.

Cocoa Powder :
Cocoa powder is primarily used as a flavouring agent in baked goods such as cookies, ice cream, dairy drinks, and cakes. Aside from flavouring, it is also used in the production of coatings for confectioners or frozen desserts. Cocoa powder is also used in the beverage industry, for example, to make chocolate milk.

Sugar : Sugars may lower the freezig point; nevertheless, if you add enough sugar, your ice will remain soft-ish. Unfortunately, this might lead to an overabundance of sweetness in your ice. Add some inverted sugar instead of regular sugar.