A milkshake is simply milk and ice cream blended together. While fancy places use an immersion blender to get the drink nice and fluffy, a simple blender will do ”“ heck, even a wire whisk will suffice, if you’re really desperate.
Next to hot chocolate, a milkshake is my second favorite drink in the world, the thicker, the better. The viscous liquid is colder in the middle after the first few sips. Nothing beats the surge of sweetness, the thrill of the chill, and that lingering taste after I’ve gulped it down. When I visited the Ghirardelli Chocolate Company in San Francisco, I chose to have my chocolate in a milkshake while everybody else preferred theirs in block form.
While I have a confessed attraction to chocolate, when it comes to milkshakes, I actually prefer vanilla, specifically a vanilla malted. A vanilla malted is a vanilla milkshake with malted milk (powder).
Usually branded as Carnation malted milk powder or Horlicks, malted milk is malted barley and wheat flour, mixed with whole milk, ground, and then evaporated into a powder. It was originally manufactured as an artificial infant food but reached cult status when it became the basis for malted milkshakes, which were invented in 1922 by a soda jerk at a Walgreens drug store in Chicago. Today, malted milk is found in a variety of foods, including a chocolate candy confection known as malted milk balls (hello Maltesers and Whoppers!).
I’d been meaning to try the milkshakes over at Cold Rock, when I realized I could make my own. I’m lucky enough to have a neighbor who has a home business selling Arce ice cream, so I zipped on over there to buy a half-gallon of vanilla.
While getting the ingredients together for my malted, I remembered that Café Xocolat has something called a vanilla malted on its menu, but according to the waiter I asked, it doesn’t have an ounce of malted milk powder in it, so technically, it’s not a malted.
Two lessons I learned after making malteds:
- First, it takes a lot
- ice cream to make a milkshake than I thought. I have an ice cream paddle that I used to scoop out the ice cream, and my Bin plunked in about four paddles-full. I thought we’d have enough for two servings. I was wrong. We ended up with about nine ounces of vanilla malted ”“
- , where did all the ice cream go?The answer depends on how much milk you put in ”“ the more milk you put in, the less thick the drink will be.
There aren’t many places in Manila where you can get a decent milkshake, the rest are impostors drowning in diluted milk. In my opinion, Pancake House has the best milkshakes in Manila ”“ thick and gloppy, they must use at least a pint of ice cream per serving. Their milkshakes are so thick that you have to let it sit before you take the first sip, otherwise you end up trying to suck in this glacier through a tiny hole called a straw.
- Second, it takes a lot
- malted milk powder to make a malted than I initially thought. I usually have hot malted milk in the morning (malted milk powder and skim milk), and I find that I have to put about three tablespoons of powder before I even begin to taste the malt. Making the vanilla malted, I discovered that malted milk powder has a more pronounced taste in cold drinks than in hot drinks, so less powder is needed.So after my adventure in malt-making, there we were ”“ Boo, my Bin and me all quietly sipping our malteds at the kitchen table. Liquid love ”“ vanilla malted style.