Read the powder label

Malted milk drink powders vary in sweetness, dairy content and recommended mixing method. This recipe assumes a powder intended to disperse into milk. If the packet specifically requires hot preparation, follow it using part of the measured milk, then cool completely before blending and allow extra time.

A malted shake has a cereal-like, toasted flavour rather than a chocolate one. Starting with vanilla lets that character remain noticeable. Some powders already contain cocoa, which produces a different but usable variation.

Prevent a dry layer

Dry powder dropped onto frozen scoops can form pockets that the blades never reach. Making a small paste gives you a chance to break up lumps with a spoon before they disappear into a thick drink.

Add the milk gradually to the powder rather than flooding it all at once. A thick paste is easier to press smooth against the bowl. Once smooth, it can be loosened without creating a new layer of dry material.

Adjust after tasting

Twenty grams is a starting amount, not an instruction to keep adding until the drink tastes intensely sweet. Ice cream also contains sugar. If the malt flavour seems weak, consider the powder's composition before increasing it substantially.

Malted drinks do not require biscuit crumbs or chocolate sauce to feel complete. Keep the first serving plain, then decide whether a topping would add a useful contrast or simply more sweetness. The central goal is an evenly mixed, cold vanilla-malt base.

What you'll need

  • 280 g vanilla ice cream
  • 190 ml cold milk
  • 20 g malted milk drink powder

Let's make it

  1. Put malted powder in a small bowl. Stir in a little of the measured milk to make a paste, then gradually add more until smooth.
  2. Pour the mixture and remaining milk into the blender. Blend briefly if any powder pockets remain.
  3. Add scoopable ice cream and pulse until the shake is uniform.
  4. Pour into two glasses and serve immediately, checking the bottom of the jug for unmixed powder.

Make it your own

Chocolate ice cream makes a chocolate-malt variation.

There is no universal gluten-free substitute for barley malt powder; choose a separately labelled suitable product if required.

Keeping it fresh

Serve freshly blended. Refrigerate an untouched extra portion promptly, covered, and use within 24 hours. Keep powder dry and sealed according to its packet.

Allergen notes

Usually contains milk and barley/gluten. Powder may contain wheat or other allergens; check its label as well as the ice cream.