Two things led directly to the creation of this recipe; a snow storm a few weeks ago (who doesn’t want hot chocolate after being caught in one of those?) and my recent kitchen experiments with immunity boosting “superfoods”, such as maca.
This drink is not actually malted at all, but rather gets it’s malty, caramel-y tones from maca powder. Used by some for enhancing energy, stamina, athletic performance, memory and fertility, maca is believed to have a positive impact on female hormone imbalance, menstrual problems and the immune system. If claims are true, maca is just what I need!
This hot chocolate milkshake is made with a very quick and simple chocolate sauce; the same kind that I also use on pancakes, waffles and ice-cream. You can play with the ratios of sweetener to cacao and coconut oil to suit your taste, but the basic formula below works for many purposes.
HEALTHY MALTED HOT CHOCOLATE MILKSHAKE
TO MAKE CHOCOLATE FUDGE SAUCE
30 ml organic cacao powder
20 ml organic rice malt syrup (or maple syrup)
15-20 ml organic coconut oil (depending on desired consistency)
1/4 tsp organic vanilla powder
- Combine all chocolate sauce ingredients in a small saucepan over low heat and stir until coconut oil has melted and everything is well combined.*
TO MAKE THE HOT CHOCOLATE MILKSHAKE
2 tsp maca powder
500 ml milk of choice (almond or oat milk work fabulously)
30-40 ml of chocolate fudge sauce
- In a small saucepan over medium heat, combine vegan milk of choice with chocolate fudge sauce (to taste) and maca. Stir and heat through to desired temperature but do not allow to boil.
- When the milk mixture is hot, this is where your handheld stick blender comes in. Remove the saucepan from the heat and give your hot chocolate a good whizz with your stick blender. The mix should emulsify completely and a lovely, bubbly milkshake foam should form. Divide drink between two glasses/cups and serve immediately.
If a Malted Iced Chocolate Milkshake suits your climate better (you lucky thing!), allow the chocolate milk to cool in the saucepan after blitzing, then give it another quick whizz with your handheld mixer immediately prior to serving, dividing mix between two glasses and popping in a couple of ice cubes, if you like.
❤ MM xx
*Store any leftover chocolate fudge sauce in a small glass/bowl, covered, for up to a couple of weeks in the fridge. It can be gently reheated (stir well!) before use as a topping for your favourite treat.