Introduction: A Guilt-free Chocolate Malt
When I was a boy chocolate malts were as common as Coca-Cola. Now everyone will sell you a chocolate shake. Malts are much harder to find. But, the difference between a chocolate malt made with real ice cream and a chocolate shake is like the difference between kissing your sweetheart on the lips compared to a kiss through a plastic bag.
This Instructable leads you through the steps in making a small malt of about 5 ounces. When I have had a malt at a shop that still makes them, the quantity is two to three times that amount. The law of diminishing returns takes hold quickly. That is, the first couple of gulps taste great, but the thrill fades about halfway through the malt. By making a much smaller chocolate malt I enjoy all of it without eating too much. I get my malt fix without guilt.
Ingredients are: milk, chocolate syrup, malt powder, and vanilla ice cream. Tools are a squat cocktail glass and a common spoon.
Step 1: Milk
Pour a little milk into a squat cocktail glass. If you are measuring, make it 2 to 3 Tablespoons.
(We have been using almond milk for a while, mostly to reduce our sugar intake. Most of the ingredients I use are reduced sugar content.)
Step 2: Malt, the Missing Ingredient That Makes All the Difference
Add a rounded teaspoon of malt powder. If you are unfamiliar with malt powder, it is available in most grocery stores and a jar of it will last a very long time if you seal the cap tightly each time. I prefer regular malt powder without any flavorings added at the factory.
I usually add the malt powder after pouring the milk because I normally use a common teaspoon from a table service so I can add the dry ingredient first and the spoon will be clean when I add the chocolate syrup. I used actual measuring spoons here to check the quantities I use so someone following this Instructable can duplicate what I did.
Step 3: Syrup
Add 1 to 2 teaspoons of your favorite chocolate syrup.
Step 4: Ice Cream
Use real vanilla ice cream. A dip or scoop and a half is about right. I use the same table service teaspoon for dipping the ice cream that I usually use throughout making this chocolate malt. (You can see a second teaspoon of chocolate syrup I added as an afterthought. One really would have been enough as per step 3.)
Step 5: Cut the Ingredients
I use the side of the spoon to begin cutting the ingredients together. A lot depends on how cold and hard the ice cream is. I did not warm the ice cream, but took it directly out of the freezer section of our kitchen refrigerator/freezer.
Step 6: Mash
Cutting the ingredients into the ice cream will soften the ice cream. When it is soft enough, begin to push the ingredients into the side of the glass, almost like you are mashing potatoes.
Step 7: Stir and Eat
When the mixture is soft enough, stir it with the spoon. Look for ice cream that has not yet mixed thoroughly. Do not stir so much that the mixture become runny. Eat with the spoon and enjoy.
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