Go Back
Chocolate Malt
Melissa Hart

Chocolate Malt

Chocolate malt is the soda-fountain standard for a reason: cocoa sweetness and toasted malt keep each other in check. A little chocolate syrup deepens the ice cream without burying the malt. This one should arrive almost too thick for the straw.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3 1/2 cups firm chocolate ice cream
  • 1/3 cup whole milk
  • 1/4 cup malted milk powder
  • 2 tbsp chocolate syrup

Method
 

  1. Freeze two tall glasses for 10 minutes.
  2. Add the milk, chocolate syrup and malted milk powder to a blender and pulse twice.
  3. Add the chocolate ice cream and pulse 5 times to break it apart.
  4. Blend for 15 to 20 seconds until uniformly dark, thick and smooth.
  5. Pour into the cold glasses and serve immediately.