Okay, I’ll admit it. When push comes to shove, I’m not really a caramel guy. I know I’m in the minority, though, because most people just love the stuff. In fact, as I talked up this book to my friends, I stopped counting the number of them who said, “Ohh, you’d better have a caramel shake in there.”
So here it is, caramel lovers. I kept things easy by using caramel ice cream, rather than asking you to make homemade caramel, and I spiced things up a bit by adding malt, which, like the caramel itself, is a soft, sweet, mellow flavor. Food stylist Michael Pederson, clearly a caramel lover himself, thought that no caramel shake would be complete without a cap of whipped cream and drizzle of caramel sauce; you may want to follow in Michael’s footsteps here.–Adam Ried
Malted Caramel Shake
- Quick Glance
- 5 M
- 5 M
- Makes about 3 1/2 cups
- 1/2 cup cold whole or low-fat milk (about 4 ounces)
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon malted milk powder (about 1/2 ounce)
- 8 medium scoops caramel, caramel swirl, or dulce de leche ice cream (about 1 quart or 24 ounces), softened until just melty at the edges
- 1. Place the milk, vanilla extract, and malted milk powder in a blender and blend to mix thoroughly, about 15 seconds.
- 2. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
- 3. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.