How to Make Classic Chocolate Malt
Milk shake making has become an extreme sport . There are cocktails with alcoholic drinks, cocktails with candy inlay and cocktails that come with whole cake slices. However, there is one classic, iconic cocktail that’s missing from this dairy-soaked feverish dream: chocolate malt.
Welcome to Retro Week , where we light up the flux condenser and introduce you to the 1950s know-how of everything from making casseroles to building fallout shelters to joys for kids to relax and play with trash.
If you’ve never eaten chocolate malt, I’m sorry, but it’s not your fault. Classic soda fountains are not on every corner of the main street, and if you want to make your own, you must order malted milk powder on the web .
However, it will be worth it. Yes, chocolate malt is chocolatey, but it is also malt , which means it has some kind of baked, roasted toast that you simply can’t get from a regular chocolate shake. (Or, more succinctly: tastes like hamburger or maltezer, the latter of which is much better.)
In any case, the lack of malt in America today is a travesty. How can there be such a beast of gazes when a malt milkshake is so hard to find? Fortunately, all is not lost, because making it at home is very simple. To become the soda pop you want in the world, you will need:
- A couple of very large scoops of very good vanilla ice cream (I used half a pint).
- Your Favorite Chocolate Syrup
- Whole milk
- 2 or 3 rounded tablespoons of powdered malt milk
- Whipped cream
- Bright red maraschino cherry
- Something like a mixing device (I used my hand blender , which allowed me to collect the malt in the same glass I drank it from).
The steps to this sweet dance are very simple. Start by pouring the ice cream into a large cup.
Add a healthy amount of chocolate syrup.
Surround the ice cream with whole milk, but don’t drown it. (Seriously, if I catch you using skim or 2%, we will have words; now is not the time to skimp.)
Add powdered malt milk.
You are now ready to mix. To get the perfect drinkable consistency, you will need to alternate pulsing with the immersed mixture and stirring with a spoon. (You can do this in a regular blender, just be careful not to stir too much.) If your malt is a little runny, just add more ice cream.
Sprinkle with whipped cream and cherries on top and stick the straws into it.
Take a sip and let yourself be transported back to simpler times before there were any glazed cotton candy drinks that defy gravity. If you want to be an even bigger jerk (soda), you can “burn it completely,” which is slang for “chocolate malt made from chocolate syrup and chocolate ice cream.”