Oreo Maltese Recipe

Chill glass

Place two tall milkshake glasses in the freezer for 5–10 minutes to chill while you prepare the shake.

If using a malted rim: moisten the rim of each chilled glass with a little chocolate syrup (about 1–2 tsp). Dip the rim into a shallow plate with the malted milk powder so it sticks evenly. Set glasses aside.

Coarsely crush 8 Oreos: place cookies in a zip-top bag and crush with a rolling pin a few times so you have a mix of small chunks and crumbs. Reserve 2 halves for garnish.

Combine base ingredients in blender: add 3 cups vanilla ice cream, 1 cup whole milk, 2 tablespoons chocolate malt powder, 1 teaspoon granulated sugar, and 1 teaspoon vanilla extract to the blender.

Add cookies and ice: add the crushed Oreos and, if you want a thicker shake, add 4 ice cubes. If you prefer a richer chocolate note, add 2 tablespoons hot fudge or chocolate syrup now.

Blend to desired texture: pulse 3–5 times to break up big chunks, then blend on medium until smooth but still slightly chunky (about 10–20 seconds). Avoid over-blending if you want noticeable Oreo pieces.

Taste and adjust: taste a small spoonful. If too thick, add up to 2 tablespoons more milk and pulse; if not sweet or malty enough, add another 1/2–1 tsp malt powder or 1 tsp sugar and pulse to incorporate.

Pour and garnish: divide the milkshake evenly between the two chilled, rimmed glasses (about 1 1/2 cups per glass).

Top each shake with about 1/4 cup whipped cream. Sprinkle chocolate shavings or sift 1/2 tsp cocoa powder over the whipped cream. Add a reserved Oreo half on the rim or perched in the whipped cream as garnish.

Serve immediately with a straw and a long spoon so guests can enjoy the Oreo chunks.