Malted Chocolate Milkshakes
Recently, I had a nostalgic craving for a malted chocolate milkshake. No other kind of chocolate or ice cream would satisfy—and, as luck would have it, I stumbled on a recipe for a milkshake made with an amazing malted milk chocolate sauce which doubles as an ice cream topping. Be still my malt shop era heart!
I played it safe and waited until my fellow chocoholic son John showed up for a visit. Otherwise, I would have kept making milkshakes until the malted chocolate sauce ran out! Enough said…
One year ago: Texas Chocolate Cupcakes
Two years ago: Banana Walnut Muffins
Malted Chocolate Milkshakes
Ingredients for the Malted Milk Chocolate Sauce
- 1/3 cup heavy cream
- 3 tbl. light corn syrup
- 2 tbl. chocolate malt powder, Ovaltine or Carnation brand
- 2 tbl. firmly packed light brown sugar
- 1/4 tsp. salt
- 3 oz. good-quality milk chocolate, coarsely chopped (I used Ghirardelli)
- 1 tbl. unsalted butter
- 1/2 tsp. pure vanilla extract
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Ingredients for the Milkshakes (Yields 2 large milkshakes)
- 2 cups chocolate ice cream
- 5 tbl. malted milk chocolate sauce
- 2/3 cup whole milk
To make the sauce
In a small saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 2 oz. of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to medium-low to maintain a simmer and, stirring very slowly, cook for 5 minutes.
Remove from the heat and stir in the butter, vanilla, and remaining 1 oz. of chocolate. Let the sauce cool for 10 minutes before adding to the ice cream.
To store extra sauce, cool the sauce completely and refrigerate in an airtight container for up to 5 days. Reheat in a microwave or over low heat on the stovetop.
To make the milkshakes
Blend together ice cream, malted milk chocolate sauce, and milk until smooth. Pour the milkshakes into chilled glasses and drizzle on some extra sauce before serving, if desired.
Fran’s Notes
You will have enough malted milk chocolate sauce to make another two milkshakes or you can use it as an ice cream topping—fabulous over vanilla ice cream!
Source: A recipe from Smells Like Home