We went a little milkshake crazy. Here are our chocolate malt recipes, plus links to two great milkshakes from Adam Ried’s Thoroughly Modern Milkshakes.
Matthew’s Hardcore Chocolate Malt
1-1/4 cups (6 ounces) premium chocolate ice cream (such as Green and Black’s Organic), left out for a few minutes to soften
1/2 cup milk
1/4 cup (1 ounce) malt powder
Place ice cream, milk, and malt powder in a blender and blend until smooth. An immersion blender also works well. Pour into glasses and serve immediately. Malts taste better through a bendy straw.
Yield: About 1-1/2 cups, enough for an adult and a small child to share, or you can pretend you have a small child but then just drink it all yourself.
Molly’s Oklahoma City Chocolate Malt
Vanilla ice cream of your choice
Carnation malted milk powder
Put three scoops of ice cream in the jar of a blender. Allow to soften for about 5 minutes. Add a splash of milk, some Hershey’s syrup–I buy mine in a squeeze bottle, and I’d start with maybe a 3-second squeeze?–and two heaping spoonfuls of malt powder. Blend to mix. If it’s too thick, add a bit more milk. Taste, and adjust syrup and malt powder to taste.
Yield: 1 generous serving, or 2 restrained servings