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Chocolate and Reese® Milk Shake


Tasty, mixed with delight of Reeses®. Try it, its very easy and very chocolaty. Get chocolate wasted w/ me & others. LOL, but for real, try it.

Rate this recipe 4/5 (7 Votes)


  • Chopped Reeses® (or the mini version of Reeses® )
  • Hershey's Chocolate Syrup® (or regular chocolate milk)
  • Milk (if using Hershey's Chocolate Syrup®)
  • Vanilla Ice Cream (or chocolate for more chocolaty ice cream)
  • Blender
  • Cup


Servings 1
Level of difficulty Easy
Preparation time 7mins
Cost Average budget


Step 1

Scoop a couple scoops of ice cream into blender.

Step 2

Add milk and Hershey's Chocolate Syrup® (or chocolate milk)

Step 3

After add Reeses®

Step 4

set blender on normal or higher speed for about 2 minutes or less. (Check every 30 sec to 1 minute)

Step 5

Pour into cup and Enjoy the chocolaty/penut buttery goodness.

If allergic to penut butter try using York Peppermint Pattie®

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Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 


  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate


  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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