Malted Milkshake

Before you start

A malt is a milkshake with malted milk powder added, a blend of malted barley, wheat flour and dried milk. It gives the shake a toasty, nutty, slightly savory flavor that tastes like a malted milk ball and makes the sweetness feel rounder. Old soda fountains often offered it as an upgrade to any flavor, and vanilla and chocolate remain the most common choices.

Malted milk powder is not the same as chocolate malt drink mixes, which are much sweeter and add chocolate. Look for plain malted milk powder in the baking or hot drink aisle. Two to three tablespoons per shake gives a clear malt flavor without turning the drink dry or dusty. Mix the powder into the milk first so it dissolves, then blend with ice cream just long enough to combine.

Ingredients

• 3 large scoops (about 300 g / 2 cups) vanilla or chocolate ice cream — full-fat
• 120 ml (½ cup) cold whole milk
• 2-3 tbsp (15-22 g) plain malted milk powder
• ½ tsp vanilla extract
• To top whipped cream and malted milk balls — optional

Method

1. Chill the serving glass in the freezer for 10 minutes and let the ice cream soften on the counter for about 5 minutes.
2. Whisk the malted milk powder into the cold milk in the blender jar or a cup until no dry lumps remain. Malt powder clumps if it meets frozen ice cream directly.
3. Add the vanilla and the softened ice cream.
4. Blend on low for 10 seconds, then medium for 10 to 15 seconds, until smooth and evenly colored. Stop sooner rather than later to keep it thick.
5. Taste and decide whether you want more malt. Whisk an extra teaspoon of powder into a spoonful of milk and pulse it in.
6. Pour into the chilled glass and top with whipped cream and crushed malted milk balls if you like.

Tips for success

• Start at 2 tablespoons of malt if you have never had one; the flavor gets stronger as the shake warms slightly.
• Malt powder absorbs moisture from the air. Close the container tightly so it stays loose and does not harden into a block.
• Chocolate ice cream with malt gives the classic chocolate malt flavor without needing syrup.

Substitutions

Malted milk powder

A chocolate malt drink mix works but adds sweetness and cocoa. Use 2 tbsp and skip any chocolate syrup.

Whole milk

Use half-and-half for a thicker, richer malt.

Vanilla ice cream

Coffee ice cream with malt makes a toasty, bittersweet shake; it contains some caffeine.

Variations

Chocolate malt

Use chocolate ice cream plus 1 tbsp chocolate syrup with 3 tbsp malt.

Banana malt

Add half a ripe banana with vanilla ice cream and 2 tbsp malt.

Troubleshooting

Dusty or gritty texture

The powder did not dissolve. Whisk it into the milk first, before adding ice cream.

Malt flavor is too faint

Some brands are milder. Add powder 1 tsp at a time; keep total malt under about 4 tbsp to avoid a dry taste.

Shake turns thin

Over-blending or hard ice cream that needed a long run. Soften the ice cream first and blend briefly.

Storage

Serve immediately. Store opened malted milk powder tightly sealed in a cool, dry cupboard and check the package date.

Safety notes

Malted milk powder contains wheat and barley (gluten) and milk, so this shake is not suitable for anyone avoiding gluten or dairy.