Get out your bobby socks and poodle skirt (I know, I wasn't around either, I just saw it on Nick at Night)...we're going to the Malt shop. I'm getting old-school on you. But seriously as I love the flavor of malt (not as in Schlitz, but rather Carnation), this is one of my go-to faves. You can modify the base, but what is non-negotiable is the powdered malt. I have only used the original flavor and not the chocolate as I'm a purist sometimes (other times a renegade. Oh well, never mind).
So here's the Malt Shop:
- Greek yogurt ~ 1 cup
- Water ~1/2 cup
- Ice ~ 1/2 cup
- Malt Powder 1-2 T *secret ingredient*
- Stevia or other sweetener if needed (the malt has some sugary substance in it already)
- small sprinkle guar gum
- very small sprinkle xanthan gum
- 1-2 tsp sugar-free/fat-free CHEESEcake pudding powder *the other secret ingredient*... (notice how I wrote "Cheesecake" on duct tape and stuck it onto the package? I ran out and was using vanilla as a sub-standard "stand-in". (classy, no?)
My fave fave fave Greek Yogurt is Fage. Ridiculously expensive, but worth it for eating on its own. For shakes, smoothies and "ice cream" I will step it down a notch or two because you're essentially obliterating it anyway and the creaminess doesn't seem to transfer to the smoothie as you would imagine it to do. :-/ Odd, isn't it?
You will notice that I added way more ice and water and put in less yogurt- I was sparing calories at the expense of taste. Play with the ratios and see what works for you. It's the MALT that is the MAGICAL ingredient. It's so processed and naughty and evil, but yum-0-rama! Note: I have seen malt powder in health food stores in bulk. It's an odd beige-brown color, so I'm not sure it'll substitute. If anyone (like my arch nemesis/rival/person who keeps me on my toes, Protein Girl at Pimp my Protein Shake) tries it, let me know how it turns out.
I like mine thick and frothy. Ice doesn't bother me. As long as it's creamy AND icy- it's all good. If it's icy but not creamy, it's not going down the gullet. Often if it's too icy, I add a sprinkle more guar gum and it makes it creamier just like that. It its non-salvageable, sadly it goes down the sink and I start anew.
Mmmm, thick yum sticking to the sides of the blade. This is the infamous 1K Blender by the way (that has flown all over the world and cruised the seven seas). Sadly he doesn't know that his fleet has been grounded due to his master wanting to be more normal.
Smoothie-in-a-bowl. Really, this is the best way to eat a smoothie in my opinion. If you're not rushing out the door, this is the most civilized approach...not to mention the fact that you can let loose with toppings to sprinkle and the nut butters you can plaster on your spoon. I wouldn't recommend any nut butters with the Malt shop, and the only topping that I can think of to do it justice would be crushed Malted Milk Balls (or Maltesers for you Brits/Canadians)!! OMG!!! Why didn't I think of that sooner! Oh well, next time!
And now for the little Halloween portion of the post... (no, honest...it's really, really little)...
Here was part of my dinner. It's a shame that the background didn't come out better- it was FORBIDDEN rice (it's black) with chopped orange peppers...I was so proud of myself for coming up with such a Halloweeny conconction and took a photo of just the black & orange without the scary topping. Sadly it went to the Blogmuda Triangle.
Boo! Scared ya, didn't I?!Egg White Ghost on Forbidden Rice & Orange Sweet Pepper. When I looked at the photo again I realized that the ghost also bore a slight resemblance to a polar bear or a siberian husky. Well, let me assure you, egg-art is harder than it looks! Having said that, Heather did a really cute job a few weeks ago. Maybe I need more practice! ;-)
Happy weekend, folks! Let me know if you make the smoothie and what you think- I'm always happy for additional thoughts and ideas!
10 comments:
I have to say, I am pretty competent with winging it around the kitch, and am no stranger to unusual ingredients...but no matter how many times I try to use XG or GG, I end up with slop n glop. I wish I could watch you in person make a smoothie. If you're ever feeling bored, you could make a video of your smoothie making process b/c it's definitely art AND science.
Glad the choco chia pudding worked for ya, with your own tweaks :)
And the whole comment thing too. TWSS apples. TWHS. LOL.
p.s. I love the un=moderated action. Cool!
I have no malt in my shop. I'm going walk - no run - scratch that... I'm going to briskly walk to my nearest grocery store for some malt!
I hear you loud and clear on the icy AND creamy. I go for shake volume as I still haven't mastered that whole 'portion control' thing. If the blender isn't at least 1/2 full, it's not a shake... I also wouldn't waste (totally subjective mind you) greek yogurt in a shake unless it's a topping, but I would use homemade strained yogurt.
What about a Greek Yogurt Egg Nog Malt?
Can you explain why you add Xanthan & Guar Gums to your shakes. I've been doing protein shakes for years and have never added these. Wondering if I'm missing out on something marvelous!
Malt sounds soo good in a smoothie and I think your polar bear ghost is quite cute!
It's so funny how the wrong consistency totally ruins a smoothie! I always have to start over if I mess up. Usually in the case of the adding too much water. You can always add more- but you can never take away. :(
I have a jar of malt powder in my cupboard that I bought for like 1 T for one recipe... will have to try it in a smoothie.
Deb,
I love anything malt flavored. Why had I not thought of this. I'm going to see if my Whole Foods has it in their bulk section. What would I do without your brilliance?
I'm with Allie - Greek yogurt eggnog malt. My gosh, that sounds amazing.
Loved your Halloween dinner. You're too cute. :)
Averie- It depends on a lot of things- sometimes there is already a thickener in protein powders (if that applies to you?) and there is a very fine line with the gums where you go from great to BLECH. I might go back and change all my recipes to "a sprinkle". It's so variable.
Allie- you are a genius- please please please don't use up all the great ideas on the earth or I will have no material for weekends! :-) Or I can just pay you in malt balls and you can create smoothies for me to claim I invented!
d- The Xanthan makes it more thick and the guar makes it more creamy- IN MY KITCHEN!!! Its so variable (see note to Averie)...if you've been happy all these years, then don't waste your time or money. I simply must have them for the consistency!
OOOOOH
It looks so good. Loving that recipe.
Hehe...reading the beginning of this post makes me think of Grease :)
So this is similar texture to a malt shake?! I definitely agree that Fage reigns supreme in terms of texture with Greek yogurts. I do love that TJ's though because it's cheap and a pretty good fakeout ;)
P.S. I heard there is a little hippie store in town that sells xantham gum. I am ON IT and will let you know when I find it!
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