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.

* “Vanilla Honey Sesame Milkshake”:http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/vanilla_honey_sesame_milkshake
* “Lemon Cheeseshake”:http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/lemon_buttermilk_shake

**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
Hershey’s syrup
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