Years ago, one of our favorite “drinks” to have with fresh off the grill burgers were yummy chocolate malts. Our kids loved them – especially the ones ordered at those little Mom and Pop nostalgic diners so popular along the highway. One of the things I noticed whenever we sat at counter-service malt shops is that most restaurants shakes are made using whole milk and vanilla ice cream. Chocolate syrup was added to transform a vanilla shake into a chocolate one. From a purely economical standpoint, this made good business sense. Whole milk and vanilla ice cream blended together provided the bases for just about any flavor “shake”. It was a blank canvas.
That’s all fine and dandy, unless your only goal is to create the best chocolate malt on the planet. If that’s the case, why start with a “plain” shakes and add the chocolate when you can start with chocolate and add more chocolate? Yep, my home-made shakes and malts are made using chocolate milk, chocolate ice cream and chocolate syrup. These are rich, thick shakes and malts – so delicious and decant they border on sinfully good.
Malt Shop Chocolate Malts
8 Scoops Chocolate Ice Cream
1/2 Cup Chocolate Milk
1/2 Cup Chocolate Syrup
6 Tablespoons Malted Powder Mix
Whipped Cream, Optional
Chocolate Sprinkles, Optional
Place four tall glasses into the freezer to chill well.
In a blender, place 4 scoops of chocolate Ice Cream, very cold chocolate milk and about 1/4 cup chocolate syrup. Pulse to blend. Add remaining 4 scoops chocolate Ice Cream and 1/4 cup chocolate syrup. A few quick pulses to blend.
You now have a chocolate lover’s chocolate shake. To transform this yummy shake into a malt, simply add malted powder mix a few tablespoons at a time until desired “malted” flavor is achieved.
Pour mixture into tall, well chilled glasses, top with whipped cream and sprinkles if desired. Serve with a straw and a spoon. Enjoy!
Note: A double batch (our usual) will use 1/2 a gallon of chocolate ice cream divided between the two blenders.