Malted Milk Chocolate Shakes

Ever since making those chocolate malt sandwich cookies last month, I have been craving malt. I fell in love with the flavor and have been scouring recipes looking for more ways to use it.  This recipe reared its head one day a few weeks ago and I knew it was a match made in heaven. And after making them last night, it’s difficult to describe how deeply I feel for these milkshakes. Really, it is.

Malted Milk Chocolate Shakes

They are rich and sinful and have truly satisfied all of my malt cravings…for the moment anyway.  Well, at least until tonight because I’ve got some leftover malted milk chocolate sauce and extra ice cream hanging out in the freezer.  I may have to go with a salad again for lunch today if I want to squeeze one of these milkshakes into my menu again.  I suppose you could use any type of ice cream you want – I went with chocolate and I’m not ashamed to admit that I didn’t make my own this time.  Make your own ice cream if you want but if you can’t wait the 24-36 hours it takes to make a batch at home, pick some up on the way home from work.  Nobody would be the wiser…and if you’re going with chocolate ice cream like I did, prepare yourself for one awesome experience!


Malted Milk Chocolate Shakes
source: slightly adapted from Baked: New Frontiers in Baking

For the malted milk chocolate sauce:
1/3 cup heavy cream or half-and-half
3 tbsp light corn syrup
2 tbsp chocolate malt Ovaltine (or 2 tbsp malted milk powder mixed with 1 tbsp unsweetened cocoa powder and 1 tsp brown sugar)
2 tbsp firmly packed light brown sugar
1/4 tsp salt
3 oz good-quality milk chocolate, coarsely chopped
1 tbsp unsalted butter
1/2 tsp pure vanilla extract

For the milkshakes (Yields 2 large milkshakes):
1 pint chocolate ice cream
5 tbsp 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.