If you havenít tried chocolate nibs yet, youíre 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 kidsí version of this malt, substitute coarsely grated sweetened chocolate for the nibs.
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