"Bob (this one)" > wrote in
:

> Wayne wrote:
>> "Bob (this one)" > wrote in
>> :
>>
>>>Wayne wrote:
>>>
>>>>You could have malt added to any flavor of milkshake, making it a
>>>>"malted". However, IMHO, the only two flavors that fit well are
>>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>>can't quite picture it with much of anything else.
>>>>
>>>>As another poster said, it almost overpowers. I think he didn't
>>>>even like it with chocolate, although I do. However, I like it most
>>>>with vanilla, where it's flavor truly predominates.
>>>
>>>In our family's soda shop in the early 50's (The Towne Spa in South
>>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>>flavor ice cream (or two since there were two scoops), chocolate
>>>syrup, a generous spoonful of malt powder, whipped cream and a
>>>maraschino cherry.
>>>
>>>Made some for The Amazing Kid's last sleepover for her and her
>>>friends. One complimented me on my "great new idea."
>>>
>>>Pastorio
>>>
>> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta
>> give that a try when I pick up ice cream this weekend.
>
> It's a funny thing. The malt powder is granular and dry and it's a
> small shock to encounter that sort of dryness in an ice cream dish. It
> soon becomes a dance to select the ice cream, syrup and malt in good
> quantity to keep it all in good balance as you eat it. And don't
> forget the whipped cream. I didn't tell the kids, but I used a dash of
> white creme de cocoa in it. <LOL> They licked the bowl clean and
> giggled a lot. Hard to tell if it was any more than usual, though.

That's sure to be an interesting combination. Hmmm...like the idea of
the creme de cocoa in the whipped cream!

> I make shakes nowadays with my immersion blender and I gotta say
> they're not any different than what we made then. A good-sized scoop
> (or maybe 1 1/2) of ice cream, about a cup of milk, a couple
> tablespoons appropriate syrup, and two tablespoons malted milk powder.
> It's thick enough to be hard to get through a straw, and so cold it
> makes your eyes hurt like a good milkshake/malted/frosted should. Some
> people would call shakes "frappes" or, puzzlingly, "cabinets." No one
> has explained the source of that last with any credibility. Obviously
> those people were from out of town.

I have to confess that I don't own an immersion blender. I have a KA
stand mixer, Cuisinart FP, Osterizer blender, and a 1940s Hamilton Beach
malt mixer, with which I've been very pleased.

> Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
> to draw up a straw. You decide the size of the scoops. Spoon stuff.
>
> Brown cow shake? Coffee ice cream, chocolate syrup.
>
> Beer barrel? Vanilla ice cream, root beer syrup.
>
> Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.
>
> Brown cow frosted malt? You know...

All good ideas!

>
> Pastorio

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.