Ahhhh! I just got home from an arduous rehearsal after an arduous day (picking berries and making jam–watch for pictures!), and am very tired. I needed something wonderful. So I made myself an old-fashioned malt. In this case, chocolate. I’ve done this before with strawberry and other flavors, and it works, but chocolate is the most quintessential malt, in my opinion. It’s very simple:
In a blender, put the following in in this order:
Milk, about 1 c.
Cocoa powder, 1 heaping TBSP (or alternately, 2 good glugs of chocolate syrup)
Malted milk powder, 1-2 TBSP
As much vanilla or chocolate ice cream as you are willing to admit to. (In my case, naturally, it was a dainty and self-controlled amount, and I DO expect you to believe me when I say that.)
Blend until smooth. Serve in a large cup or malt glass (unless you’re sharing with someone else, then serve it in 2 smaller mugs.) Optional: top with whipped cream and a cherry.
Just one little note about finicky blenders like mine: I’ve recently discovered that putting in the liquid ingredients FIRST helps my wimpy little blender to cope better with all the more solid stuff–it gives the blade a chance to get a running head start, so to speak.
Sounds decadent and totally appropriate for summer – yum – thanks for sharing!