A delicious twist on the ice cream classic, this thick and creamy Dark Chocolate Malt is scented with cinnamon, nutmeg and cayenne.
June has finally arrived which means summer vacation is just around the corner! In my neighborhood, that also means the beginning of ice cream truck season which is always a welcome sight for my little guys.
Of course, June also happens to be National Dairy Month which I’ve been celebrating here on The Lemon Bowl for years. In fact, you may recall my visit to a local dairy farm last year with my 4-year old’s preschool class.
This year, I decided to celebrate with one of my all-time favorite summertime desserts: chocolate malts. In typical Liz fashion, I gave it a Mexican twist by adding cinnamon, nutmeg and cayenne. The warm spices pair perfectly with the creamy vanilla ice cream, whole milk and dark cocoa powder.
Admittedly, chocolate malts are a bit on the indulgent side which is why I always prefer to make them at home as much as possible. Whenever you cook at home, you can control the quality of ingredients like choosing fresh, wholesome and natural dairy foods like full fat ice cream and whole milk.
As an added bonus, each serving has 17 grams of protein per serving plus a range of vitamins and nutrients.
Of course, the real treat is the moment of undeniable joy that occurs when I share this decadent chocolate malt with the family. A win win for this #MomOfBoys.
Your straw is waiting.
Dark Chocolate Malt
- Place all ingredients in a high speed blender and puree until smooth and creamy. Garnish to serve with whipped cream, chocolate shavings and cinnamon if you wish.
This is a sponsored conversation written by me, created in partnership with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy however the views and opinions included are my own.
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