*crispy waffle*

My retro craving: notice that the straw stands up straight.

I like the theme of this month's Sugar High Fridays: Cravings. There are desserts I make a lot (like brownies because they are ridiculously easy and you get your chocolate and sugar fix instantly), and then there are others that if a craving hits me, I will run out -- meaning, I will make a special trip -- and get the ingredients.

Once the weather hits the no-long-sleeves point every summer, the first thing I want is a chocolate malt. I grew up in Milwaukee, where the fave frozen confection is frozen custard, a softer version of ice cream, and fattier than gelato. Man, it is soooo good. I honestly don't know why they don't have this stuff all over the U.S. (I am partial to Kopps-- this is where I would get my turtle sundae fix as a kid.) Chocolate malts are alive and well in the Midwest, like, real chocolate malts where: 1) it is so thick the straw stands up, and 2) they always, always give you the tin with the extra malt in it that was used in the shake blender. You know, because it's not fattening enough just to have the malt that's in the glass, right?

So where I live now (Europe) chocolate malts are non-existent, so I make my own. This way, I can also take total charge of the ingredients, so I'll use ice cream and chocolate syrup I made. And, of course, Horlicks malt powder which thankfully I can get at the British expat store. Don't use that Carnation stuff, which is super sweet and has chocolate powder in it and whatnot. Horlicks can be found, oddly enough, in a lot of Asian grocery stores. This is the stuff that will make you an addict. Oh, speaking of, as a kid I ate a lot of the Horlicks malt tablets, which were a type of candy. I cannot find this stuff anywhere! I wonder if anyone else craves this-- I know I didn't imagine it because my sister remembers them too.

There are purists who believe that chocolate malts should be made with vanilla ice cream, obtaining their chocolate flavor from just the syrup. I don't care either way; but I personally prefer it with vanilla ice cream just because it seems to taste like just the right ratio of chocolate to malt. Plus there's something about the chocolate that comes from a syrup that gives it that kitschy, retro soda fountain taste. (I don't know how else to explain it. But anyway, a premium, super chocolate ice cream is not going to get you that same nostalgic taste I'm talking about!)

So make a classic chocolate malt -- you won't be disappointed, even if you make it with store-bought vanilla and Hershey's syrup. For the love of Mike, don't use ice cubes. But make sure to use the Horlicks.

My ideal chocolate malt
makes one large malt, or two short ones, if you want to share

Ingredients
3 scoops vanilla ice cream (my recipe for Philadelphia-style is here)
2 tablespoons chocolate syrup (recipe below)
1/2 cup whole milk (very very cold-- keep it in the freezer for 10 minutes or so)
3 tablespoons Horlicks malt powder

Pour the ingredients into a blender and pulse for 20-30 seconds.
Top with whipped cream and if you want to go seriously classic, a maraschino cherry.

Chocolate syrup
I really like this chocolate syrup because it is not too sweet, but is still really chocolatey. I find commercial chocolate syrup too sugary. You can also use a tablespoon of this in a cup of hot milk to make quick hot chocolate.

Ingredients
1 cup water
1/2 cup sugar
1/2 cup Dutch-process cocoa
1/4 teaspoon salt
2 teaspoons vanilla extract

Combine the water and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved and bring to a slight simmer.
Add the cocoa and salt and whisk until smooth. Simmer lightly for about 3 minutes.
Remove from heat and stir in the vanilla extract. Let cool to room temperature. Keep in the refrigerator.

Links:
Domestic Goddess: Sugar High Friday
Wikipedia: Horlicks
Crispy Waffle: Vanilla bean ice cream
Crispy Waffle: Super chocolatey ice cream
Kopps Frozen Custard

Labels: recipes, the chocolatey, the sweet

posted by sheryl | 9:17 AM |

Your chocolate malt sounds really yummy! I love Hershey's chocolate syrup, so I think I will try these out, but use the Hershey's syrup as a quick alternative to making my own from scratch. I'll definitely use the Horlick's malt powder though. :-)
By

Belinda 7/5/07 5:06 PM

Your craving just caused me to have a craving. I love a homemade chocolate malt. I think that will be dessert tonight!
By

Kristen 7/9/07 9:45 PM

I wish I could find Horlicks near here! I swoon over the stuff!
By

Rachel 7/26/07 10:02 PM

I haven't had a chocolate malt since I was in high school. Looks wonderful!
By

Ali 7/27/07 6:51 PM

I absolutely love a good chocolate malt, but so far I have only seen carnation malt powder here! Now I'm having a craving!
By

Deborah Dowd 8/1/07 1:55 AM

Actually, I'm in the States for a few weeks, and I've found that the plain, not chocolate-flavored Carnation malt powder will work in a pinch... it seems to be unsweetened (or nearly so) just like Horlicks. Give it a try!
By

sheryl 8/1/07 11:20 PM