Tag Archives: milkshake

Caramelized Banana Milkshakes

Caramelized Banana MilkshakesThis post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.

I love my apartment—love it!—but its one major drawback is that the kitchen is both windowless and un-air-conditioned. There is no amount or configuration of tiny Costco tower fans that can counteract the all-consuming heat of a 350F oven on a sticky 99F NYC day. Believe me, I’ve tried them all.Caramelized Banana MilkshakesSo, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.Caramelized Banana MilkshakesCaramelized Banana MilkshakesCaramelized Banana MilkshakesSure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.Caramelized Banana MilkshakesWe’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.Caramelized Banana MilkshakesThis recipe is a breeze: three steps, four ingredients (six, if you count the recommended whipped cream and drizzle of caramel or butterscotch). The hardest part is waiting for the bananas to cool so that they don’t melt your ice cream. After that, it’s just a blitz in the blender and deciding which of your dwindling stash of paper straws you’re going to use today.

Oh, and parking yourself directly in front of your air conditioner until the heatwave is over, but you already knew that.Caramelized Banana Milkshakes

Caramelized Banana Milkshakes
makes about 2-3 small milkshakes

3 medium bananas, very ripe
2 tablespoons unsalted butter
2 tablespoons light or dark brown sugar, packed
1 pint (2 cups) vanilla ice cream

For Garnish (optional):
caramel or butterscotch sauce
whipped cream

Peel bananas and slice into 1-inch chunks.

Combine butter and brown sugar in a skillet over medium heat, stirring occasionally until butter is melted and pan is hot. Carefully add banana slices and cook, stirring occasionally, for 5 minutes. Set aside to cool completely.

Combine bananas and ice cream in a high-powered blender. Blitz until smooth. Pour into glasses and garnish with caramel/butterscotch sauce and/or whipped cream, if desired. Serve immediately.Caramelized Banana MilkshakesCaramelized Banana Milkshakes

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Fresh Strawberry Malts

Fresh Strawberry MaltsHave you noticed that I live for berry season? Is it obvious I start thinking about it the minute I’m done with holiday baking? Because I do.Fresh Strawberry MaltsAnd in case you‘ve missed it, I have a bit of a “thing” for malted milk powder, especially in classic Chocolate Malts.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsTo those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?Fresh Strawberry MaltsBecause you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsBut, I mean, a little whipped cream and a festive paper straw never hurt anything.Fresh Strawberry Malts

Fresh Strawberry Malts
makes 2 medium or 3-4 small malts

12 ounces fresh strawberries (about a 1 pound box, trimmed and hulled)
1/2 cup malted milk powder
1 pint (2 cups) vanilla ice cream

For serving (optional):
whipped cream

Combine strawberries, malted milk powder, and vanilla ice cream in a high-powered blender. Pulse a few times to break up the strawberries and then blend until smooth. Pour into glasses, top with whipped cream (if desired), and serve immediately.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry Malts

Chocolate Malts

Chocolate MaltsI have a bit of a chocolate malt problem. I get serious cravings for them once or twice a month, and totally lose my mind until I wind up getting one at a diner or the Shake Shack by my apartment.

The trick to ordering chocolate malts is to always, always ask for extra malt. There’s nothing more dissatisfying than ordering a malt and ending up with something indistinguishable from a regular chocolate milkshake…not that there’s anything wrong with regular chocolate milkshakes. Except that they’re not chocolate malts!

Chocolate MaltsAnyway…I bought myself a blender last week and decided it was high time I start making malts at home. Even though I knew the gist of the recipe (ice cream, malted milk powder, and milk), I looked online to check out proportions. I saw many recipes that used chocolate ice cream as the base, and that was my plan too, until I ran across a method from Sweet Moses, an old-fashioned soda fountain in Cleveland, Ohio.

Sweet Moses uses vanilla ice cream as its base, flavoring the malt with chocolate syrup. The measurements and proportions in the article are a little on the vague side, so I picked up all the necessary ingredients and spent a night testing chocolate malts until I got the recipe just right. <–Yes, it was as awesome as it sounds.

Below is the recipe for the absolute best chocolate malt I have ever had. And I’ve had a lot of chocolate malts–two per month for eight years, so I’m sort of an expert (or something). My recipe is rich and chocolaty with a pronounced malt flavor, and perfect for eating with a spoon or a straw (or both!). 

The secret here is all in the ingredients. There are only four of them, so make sure they’re good quality.

Chocolate MaltsChocolate Malts

  • Use whole milk. Don’t go for skim or even 2%. It just won’t taste right without the fat content in whole milk. Remember that this is an indulgence, not an everyday thing. Live a little.
  • There are two major brands of malted milk powder: Carnation and Horlicks. I prefer Carnation, but buy whichever you like.
  • As with the malted milk powder, buy whichever chocolate syrup you enjoy most. I am partial to the richer dutch process cocoa flavor of Hershey’s Special Dark.
  • Buy high-quality vanilla ice cream. As with the milk, resist trying to lower the fat content here. Again, this is a treat, not an everyday food. Using really good ingredients and treating them well will ensure a good chocolate malt. Trying to lower the calorie count will just disappoint you in the flavor department, and quite possibly send you to Shake Shack to order a $6 chocolate malt with extra malt. Make it the right way at home, and save your $6 for something else 😊

Chocolate MaltsAs for the mixing, blend together the milk, chocolate syrup, and malted milk powder. Then add the vanilla ice cream and alternate pulsing it together in your blender and stirring with a long spoon. This will keep the malt thick enough that you could eat it with a spoon, but thin enough that it can be sipped through a straw. If you want a thicker malt, add more ice cream. For a thinner malt, add more milk. Top it with whipped cream and extra chocolate syrup, or enjoy it as-is.

This is your chocolate malt. Make it exactly the way you like it.

Chocolate Malts
Chocolate Malts
adapted from Sweet Moses
makes about 2.5 cups, or 2-3 small milkshakes

1/3 cup whole milk
6 tablespoons malted milk powder
6 tablespoons chocolate syrup
1 pint (2 cups) vanilla ice cream

For Serving:
lightly-sweetened whipped cream
chocolate syrup

Combine milk, malted milk powder, and chocolate syrup in a high-powered blender. Pulse to combine. Add vanilla ice cream, and alternately pulse and mix by hand with a long spoon until combined and thick. Add more ice cream for a thicker shake, or more milk for a thinner one.

Divide into two or three small glasses. Serve with whipped cream and additional chocolate syrup, if desired.