Last Thanksgiving, my boyfriend and I were in Tucson visiting my mom. We decided to go to In N Out one night (because you know, why not?), and my boyfriend got a chocolate shake. I (of course) asked if I could have a sip, and then proceeded to drink the entire rest of the shake. How did I not know how AMAZING these shakes were?? I grew up on California, so shouldn’t I be an expert at everything In N Out? Apparently, I needed to do more research.Last week, we decided to go to dinner and a movie. Dinner being the new Shake Shack that is in town! So, there too, he ordered a chocolate shake. And I (of course) asked for a sip. It was sweet, rich, and chocolatey, but I gave it back and thought to myself, why was In N Out sooooo much better?? The answer: malt. Now, just to be clear, In N Out doesn’t actually list malt on their shake description, and there is no list of ingredients to prove it’s in there (but I’m pretty darn sure of it). Chocolate and malt are a milkshake dream. My mission was set: create the perfect milkshake.This milkshake recipe was created with those in mind who do not own an ice cream machine. I know, it’s a rough life. I don’t have one at home either. You’re basically going to make an ice cream base (also known as crème anglaise), freeze it, then blend with some milk (so you will need a blender).
Chocolate Malt MilkshakeServes 4-6Cream 2 cupsMilk 2 cupsEgg yolks 1 cup (roughly 12 eggs)Sugar 1 cupMalt powder 1/3 cupCocoa powder ¼ cupVanilla 1 T
Milk 2-3 cups (to blend)
Ice Cube Trays 3
Directions:
In a large sauce pot, heat cream, milk, sugar, vanilla, and malt powder on medium high heat. In a separate medium size bowl, whisk together cocoa powder and egg yolks.
Prepare an ice bath in a large bowl. Have a separate metal bowl with a fine mesh strainer attached ready for cooling down the custard.When cream mixture heats up (do not boil), temper in egg yolk/cocoa powder mixture. Pour everything back into the pot and cook at medium high heat, whisking semi-aggressively until mixture thickens and can coat the back of a spoon. This will take about 10 minutes.Quickly remove from heat and pour over strainer into prepared metal bowl. Then set that bowl in the ice bath and lightly whisk to cool down.Lightly spray ice cube molds with a cooking spray.Once custard base is cooled down, pour into each cavity of the mold. Freeze for 4+ hours.Remove frozen custards from trays and put into blender. Add milk and blend on high.You may need more or less milk to reach desired consistency.Pour into glass, top with whipped cream and drink up!
Chocolate Malted Milkshake
No-Churn Chocolate Malted Milkshake
Author: Saura Madani
Ingredients
- 2 cups cream
- 2 cups milk
- 1 cup yolks
- 1 cup sugar
- 1/3 cup malt powder
- 1/4 cup cocoa powder
- 1 Tbsp vanilla
- 2-3 cups milk (to blend with)
- 3 ice cube trays
Instructions
- In a large sauce pot, heat cream, milk, sugar, vanilla, and malt powder on medium high heat. In a separate medium size bowl, whisk together cocoa powder and egg yolks.
- Prepare an ice bath in a large bowl. Have a separate metal bowl with a fine mesh strainer attached ready for cooling down the custard.
- When cream mixture heats up (do not boil), temper in egg yolk/cocoa powder mixture. Pour everything back into the pot and cook at medium high heat, whisking semi-aggressively until mixture thickens and can coat the back of a spoon. This will take about 10 minutes.
- Quickly remove from heat and pour over strainer into prepared metal bowl. Then set that bowl in the ice bath and lightly whisk to cool down.
Lightly spray ice cube molds with a cooking spray. - Once custard base is cooled down, pour into each cavity of the mold. Freeze for 4+ hours.
- Remove frozen custards from trays and put into blender. Add milk and blend on high.
- You may need more or less milk to reach desired consistency.
- Pour into glass, top with whipped cream and drink up!
