📝 About This Recipe
Transport yourself back to the golden age of the American diner with this thick, velvety malted milkshake. Unlike a standard shake, the addition of toasted malted milk powder provides a complex, nutty sweetness and a nostalgic depth of flavor that is truly irresistible. This recipe uses premium high-butterfat ice cream and a touch of sea salt to create the quintessential fast-food dessert luxury.
🥗 Ingredients
The Malt Base
- 3 cups Premium Vanilla Bean Ice Cream (high-quality, full-fat for best texture)
- 1/2 cup Whole Milk (very cold)
- 4 tablespoons Malted Milk Powder (Carnation or Horlicks brand recommended)
- 1/2 teaspoon Pure Vanilla Extract (adds aromatic depth)
- 1 pinch Fine Sea Salt (balances the intense sweetness)
Flavor Variations
- 2 tablespoons Dutch Process Cocoa Powder (for a Chocolate Malt version)
- 1/4 cup Fresh Strawberry Puree (for a Strawberry Malt version)
For Garnish
- 1/2 cup Heavy Whipping Cream (whipped to stiff peaks)
- 2 pieces Maraschino Cherries (with stems)
- 4 pieces Malted Milk Balls (crushed or whole for topping)
- 1 tablespoon Chocolate Syrup (for drizzling inside the glass)
👨🍳 Instructions
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1
Place two tall soda fountain glasses in the freezer for at least 15 minutes before starting to ensure the malt stays thick and cold.
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2
Remove the ice cream from the freezer and let it sit on the counter for 3-5 minutes. You want it slightly softened but not melting, which helps it blend smoothly without needing excess milk.
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3
In a high-speed blender or a dedicated milkshake mixer, pour in the cold whole milk first to prevent the dry ingredients from sticking to the bottom.
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4
Add the vanilla extract and the pinch of sea salt to the milk.
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5
Measure out the malted milk powder and add it to the liquid. If you are making a chocolate malt, add the cocoa powder at this stage as well.
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6
Scoop the ice cream into the blender. Use a standard ice cream scoop to ensure even portions.
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7
Pulse the blender 5-6 times to break up the large scoops of ice cream.
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8
Switch to a low speed and blend for about 15-20 seconds. Avoid high speed as it incorporates too much air and thins out the texture.
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9
Stop the blender and use a long spatula to scrape down the sides, ensuring all the malted powder is fully incorporated.
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10
Check the consistency; if it is too thick to pour, add one additional tablespoon of milk. If too thin, add another small scoop of ice cream and pulse briefly.
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11
Remove your chilled glasses from the freezer and drizzle chocolate syrup in a spiral pattern around the inside walls of the glass.
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12
Pour the malt slowly into the glasses, leaving about an inch of space at the top.
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13
Top with a generous dollop of freshly whipped cream.
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14
Garnish with a whole maraschino cherry and a sprinkle of crushed malted milk balls.
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15
Serve immediately with a wide-diameter straw and a long-handled spoon.
💡 Chef's Tips
Always use full-fat dairy; the fat in the whole milk and ice cream carries the malt flavor much better than skim options. Never add ice to a malt; it dilutes the flavor and creates a grainy texture. For an extra-intense malt flavor, toast your malted milk powder in a dry pan over medium heat for 2 minutes until it smells like biscuits. If using a blender, keep the speed low to maintain that signature 'thick' resistance when sipping. If you prefer a 'Double Malt,' simply double the amount of malted milk powder—it adds a wonderful savory-sweet edge.
🍽️ Serving Suggestions
Pair with a salty side of crispy, hot French fries for the ultimate sweet-and-salty flavor profile. Serve alongside a classic smash burger with pickles and onions to cut through the richness. For a boozy 'Adult Malt,' add 1 ounce of bourbon or dark rum to the blender. Offer the remaining malt left in the blender tin on the side—a classic diner tradition. Accompany with a glass of ice water to cleanse the palate between rich, creamy sips.