Spiked French Vanilla Malted Milkshake Recipes

Steps:

• In a blender, combine the coffee liqueur, dark rum, malt, ice cream and chocolate shavings. Blend until frothy.
• Pour into 6 glasses, top off with 2 ounces of seltzer, and garnish with the crushed coffee beans and a pinch of malt and serve immediately.

Steps:

• Puree the milk and malt powder in a blender. Add the ice cream and liqueur. Blend until smooth and desired consistency is reached. Swirl around some Raspberry Liqueur Coulis on the inside of each glass. Pour the shake into each glass. Garnish with a dusting of malt powder and a couple raspberries. Do not operate heavy machinery while enjoying this malt.
• Add 1/4 cup water, the raspberries, sugar and lemon zest in a small saucepan. Bring to a boil and cook down, about 10 minutes. Remove the saucepan from the heat and cool. Puree the mixture in a blender and strain into a small bowl, discarding any solids. Add the liqueur and mix to incorporate.

Steps:

• In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the vanilla ice cream and blend on high until creamy and thick, pushing the mixture down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.