This delicious drink tastes like a healthy chocolate malt without all of the fat and sugar! A special combination of ingredients creates the flavor, and there's no need for malt powder.
What is the epitome of gluttony for you?
For me, it's a chocolate malt.
I've scoured the web for years, looking for a healthy alternative to malted milk powder.
Lucuma, mesquite, maca...they've all made their way into my blender to no avail.
I like all of these ingredients well enough, but there's something a bit off about each of them for me, not to mention they're all costly and don't agree with me the best.
Who would have thought I'd finally perfect the recipe without using any actual chocolate?!
Ingredients and substitutions
Milk - Any milk you enjoy will work here.
Almond butter - This adds richness and flavor. Cashew butter would be a great alternative!
Banana - A combination of frozen and room temperature bananas creates the perfect consistency. If you're looking for a banana-free option, try this Creamy Chocolate Shake.
Carob powder - This is what makes it, so don't leave it out. I like this carob powder.
Vanilla extract, sea salt - Both are for flavor.
Stevia - For extra sweetness; you can also use one soft date.
Ice - This creates a cold, frothy texture.
Recipe tips
For those of you that may be thinking, 'I don't like carob', let me just say that the amount in here is really only enough to give off a malt taste, rather than a strong 'earthy' flavor (just don't exceed 1 1/2 teaspoons).
Now, I know this isn't ice cream and malt powder, but it is a darn fine alternative (and it's healthy!).
Healthy Chocolate Malt
Ingredients
- ¾ cup milk of your choice
- 2 Tablespoons raw almond butter
- 1 ½ frozen bananas
- ½ room temperature banana
- 1 - 1 ½ teaspoons carob powder start with 1 teaspoon and add more if desired (this is what makes it!)
- ½ teaspoon vanilla extract
- dash sea salt
- 8 drops liquid stevia (or one soft date)
- 2-3 ice cubes
Instructions
- Put everything into a high-powered blender and blend until smooth.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
elc
So obviously malted milk powder is out. But why not use barley malt powder (contained in powdered malted milk) directly?
Claudia
Mmmmm.... Delicious! I was about to hit the store for some mid-afternoon sweetness and decided to look for a vegan malt recipe. I'm so glad I did! I just used homemade hemp milk instead and skipped the sweetener. Wonderful! Thanks for posting!
Lauren
Thanks Claudia, I'm so happy you enjoyed it!
Gabby @ the veggie nook
Oh carob, what a magical ingredient it is 😉
I love the flavour, but would totally be down with a malt drink too 🙂
I have a NutriBullet as well and I like it well enough. I do find though that mine is leaking through the bottom now and it's not so pretty! Still functional but a pain to clean!
Ella
sounds delicious, i have to try liquid stevia. i tried a stevia powder once and it was so bitter i couldn't stand to finish my meal. does his one have an aftertaste?
Lauren
Not that I've found, but everyone's tastes are different. 🙂
Kathryn
I'm absolutely MAD about carob! I've been putting it in everything for ages (I've actually been making close to this exact shake for quite a while - it really does make it gloriously malty!)
Renard Moreau
[ Smiles ] Lauren, thank you for taking the time to post your recipe for vegan chocolate malted milkshake; I must admit that the ingredients are vegan-friendly!
Kiersten @ Oh My Veggies
Malt without malt powder?! I am intrigued. 🙂
Lauren
Hahaha, I hope you try it Kiersten! 🙂
Susan
This shake sounds wonderful. Too bad the mesquite didn't work, because I could easily use that - I have a huge supply of mesquite flour that I made from the pods of our two honey mesquite trees. For me it's only expensive in terms of the labor involved. Anyway, I'm going to save this recipe for when I want malt flavor. Also glad to hear that you found the NutriBullet. I have a regular Magic Bullet and couldn't live without it (wouldn't have mesquite flour without it!).
Lauren
You could still try the mesquite! I seem to react to the store-bought kind, but maybe if I made my own, I'd tolerate it better... Would you mind telling me how you go about making your own? Do you just grind the seeds inside the pod or the entire pod?