Photo by Chelsea Kyle
This is the kind of decadent concoction that you whip up in the middle of the night, when you can raid the freezer, the fruit bowl, and your daughters’ candy stash and no one is the wiser. Head this way for a more classic chocolate malt.
Recipe information
Yield
serves 2 sleepwalkers
Ingredients
1 pint premium chocolate ice cream
3/4 cup coffee-flavored liqueur (we use Kahlúa)
1/4 cup whole milk (more if necessary)
3 tablespoons chocolate syrup
1 ripe banana
4 tablespoons malt powder
1 cup chocolate-covered malt balls (I recommend Whoppers)
Preparation
Combine the ice cream, liqueur, milk, chocolate syrup, and banana in a blender and process on low speed for 30 seconds, until smooth (add more milk if necessary to dilute the mixture). Add the chocolate-covered malt balls, and process for another 20 seconds. Pour into two tall glasses, and serve with a spoon (if you’re lucky, it will be too thick for a straw).
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
