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.)