Chocolate Malt with Chocolate Nibs

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If you haven’t tried chocolate nibs yet, you’re in for a treat. A kind of grown-up version of chocolate chips, nibs come from the pure, unsweetened center of shelled cocoa beans. They are roasted and coarsely ground and give a crunchy, intensely chocolate punch to this classic malt. (You can also use them to decorate cakes, sprinkle on your cereal, fold into cookie dough, etc, etc.)

For a kids’ version of this malt, substitute coarsely grated sweetened chocolate for the nibs.

Ingredients

1-1 ¹⁄₂ cups vanilla ice cream
¹⁄_2-3 cup Organic Valley Milk
3 tablespoons malted milk powder
2 tablespoons chocolate syrup
1 tablespoon chocolate nibs

Directions

Place ice cream, milk, malted milk powder, and chocolate syrup in a deep bowl or the blending container of an immersion blender. Use an up-and-down motion to blend the mixture until smooth and thick. (If you are doubling the recipe, use a stand-up blender.)

Stir in chocolate nibs and serve immediately.

Copyright by Terese Allen