Vivid memories I have from growing up include times when my dad used to make an event of home made vanilla malts. They were such a treat and we gazed at the Cuisinart as he divided the recipe among four small glasses. His were (and are still) better than any restaurant I’ve come across.
I can also remember his fondness for a white Russian, a fondness that my brother inherited and that they shared with my guy, when he started coming around. Hence the reason we are never without Kahlua in the freezer. Yes, the freezer. You wouldn’t want the Kahlua to melt the ice and water down the Russian. We don’t play around.
I don’t know many people, personally, who are malt fans but I just love it and a vanilla milkshake without it, seems really plain to me. Although it is optional, I just don’t think that joining these two forces would quite be the same with out it.
I bring you, the Kahlua Shake. A fantastic dessert and quite possibly the name of the next big dance move. Forget everything you know about twerking and the moon walk.
get out vanilla ice cream, powdered malt, vanilla extract, Kahlua and milk
fill the blender with ice cream, loosely to the top and add additional ingredients
blend and add a few splashes of milk, if necessary
pour into glasses and serve with a straw
1/2 gallon vanilla ice cream (use about 2/3 of the carton)
6 tablespoons malt powder
1 tablespoon vanilla extract
milk (a few splashes)
1/4 cup Kahlua (or more)
instructions and directions:
fill 6 cup blender loosely, to the top. (about 2/3 of a half gallon of ice cream). add the rest of the ingredients and blend on high until incorporated and until a whirlpool forms in the center, adding a few extra splashes of milk if needed to reach desired consistency.