Often just called a “malt”, a malted milkshake is a milkshake with malted powder in it.
A good one should be very thick; you drink it slowly as it melts.
Classically, the flavour is chocolate, but there is nothing preventing it from being vanilla, strawberry, etc.
See also: Milkshakes
Cooking Tips
Classic Proportions for Chocolate Malted Milks
Base Ingredients:
1 cup (8 oz / 250ml) of cold milk
3 tablespoons chocolate syrup
2 large scoops of ice cream
Regular malted milk
Add 1 tablespoon of malted milk powder
Use vanilla ice cream
Double Chocolate Malt
Add 1 tablespoon of malted milk powder
Use chocolate ice cream
Triple Chocolate Malt
Add 1 tablespoon of chocolate malted milk powder
Use chocolate ice cream
Put all ingredients in a blender; whiz on high until smooth (about 30 seconds). Serve with a straw in a tall glass (ideally chilled). May be garnished with whipped cream and a maraschino cherry.
For maltier shakes, you can increase the amount of malted milk powder up to 2 tablespoons
Substitutes
Instead of malt, you can use Horlicks.
History Notes
Some sources pinpoint the creation of the first malted milkshakes to a Walgreen’s Drug Store in Chicago, 1922. The inventor in this account was Ivar “Pop” Coulson, who had worked at their soda fountain since 1914.
In the 1950s, places that made and sold malted milkshakes would also sell hamburgers, fries, onion rings, hot dogs, etc. The restaurants were known as “malt shops.”
A “Burn One All the Way” was a chocolate malted milk made with chocolate ice cream.
“Twist It, Choke It, and Make It Cackle” meant a malted milk with a raw egg added.