Classic Malted Milkshake Recipe
Malted milk powder brings a toasty, slightly nutty depth that plain vanilla ice cream and milk can't provide on their own, and its natural starches thicken the shake a bit without watering down the flavor the way extra ice water or ice cubes would.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 2
Ingredients
- 2 cups vanilla ice cream
- 3/4 cup whole milk
- 3 tablespoons malted milk powder
- 1 teaspoon vanilla extract
- 1/4 cup malted milk balls, crushed, for garnish
- 1/2 cup whipped cream, for topping
Nutrition per serving
- Calories
- 488
- Protein
- 9g
- Carbs
- 58g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Chill two milkshake glasses in the freezer for at least 10 minutes; a cold glass keeps the shake from melting too fast once poured.
- 2Add the vanilla ice cream, whole milk, malted milk powder, and vanilla extract to a blender.
- 3Blend on low speed for 10 to 15 seconds just to break up the ice cream, then increase to medium and blend for another 15 to 20 seconds until thick and smooth. Stop as soon as no ice cream chunks remain; overblending melts the shake thin.
- 4If the shake is too thick to pour, add more milk 1 tablespoon at a time and pulse briefly. If it's too thin, add a small scoop of ice cream and blend again.
- 5Pour into the chilled glasses, top with whipped cream, and sprinkle with crushed malted milk balls. Serve immediately with a straw and a long spoon.
Tips & variations
- Use a natural, unsweetened malted milk powder like Horlicks-style barley malt if the shake tastes too sweet with a sugary drugstore-brand version; cut back the ice cream's sugar isn't possible, but the malt-to-milk ratio can be adjusted to taste.
- For a chocolate malted, blend in 2 tablespoons of chocolate syrup or swap in chocolate ice cream.
- A tablespoon of malted milk powder stirred into pancake or waffle batter gives the same toasty depth used here, without changing the batter's texture.
- Freeze the blender jar and glasses together for 15 minutes ahead of time on hot days; the shake holds its thickness noticeably longer.
Storage & reheating
Malted milkshakes are meant to be drunk right away and don't reheat. If a shake needs to sit, pour it into an airtight container and freeze for up to 1 hour, then re-blend for 10 seconds before serving, since the mixture separates and turns icy beyond that window.
Tips from the Tulo kitchen
- Malted milk powder clumps if it hits cold liquid without agitation; adding it to the blender rather than stirring it into a glass by hand avoids gritty pockets.
- A splash of milk added before blending, rather than after, makes it much easier to get the blades moving through very hard ice cream.
FAQ
What exactly is malted milk powder?
It's a powder made from malted barley, wheat flour, and dried whole milk, originally created as an infant food additive in the 1880s before becoming a soda-fountain staple for its toasty, slightly caramelized flavor.
Can I substitute regular milk powder if I don't have malted milk powder?
No, they taste completely different; regular milk powder is neutral and just adds body, while malted milk powder's malt syrup base is what gives shakes and baked goods their distinct nutty, toasted-grain flavor.
Where do I find malted milk powder in the grocery store?
It's usually shelved near the drink mixes and hot cocoa or in the baking aisle; common brands include Carnation and Horlicks, and it's also sold in bulk at baking supply stores.
Does malted milk powder contain gluten?
Yes, because it's made from malted barley and often wheat flour, so it's not suitable for a gluten-free diet unless the label specifically states gluten-free.
Can I make this shake without ice cream?
Frozen bananas blended with milk and malted milk powder make a lighter, dairy-forward version, though the texture will be less rich and slightly icier than one made with ice cream.