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.

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.

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...

Pastorio