My favorite kind of malt has always been chocolate, but when I tried this one made with top-quality caramel sauce, a new top preference was born.
Heat caramel sauce in microwave until it thins out, 20-25 seconds.
Place milk and caramel in a deep bowl or the blending container of an immersion blender; stir or blend to combine. Add malted milk powder and ice cream. Use an up-and-down motion to blend mixture until smooth and thick. (If you are doubling the recipe, use a stand-up blender.) Serve immediately.
Copyright by Terese Allen