for the milkshake:
1 1/2 oz Branca Menta
2/3 cup double chocolate gelato
1/2 cup milk
to make the syrup:
1/2 cup water
1/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon Brancamenta
to serve: whipped cream
To make the syrup: Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and continue to whisk until thickened. Remove from heat and stir in the Branca Menta. Allow to cool.
Place the milkshake ingredients in a milkshake maker or blender. Add 1-2 tablespoons of the syrup. Blend until thick and creamy. Pour into a glass. Top with whipped cream and a drizzle of syrup. Serve immediately.
Serves 1. Refrigerate leftover syrup up to one week.