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Malts or milkshakes, either is a dairy delight

Ice cream has been a favorite treat for centuries and is a go-to way of beating the summer heat. Whether it’s in a cone or in a dish, or covered in sprinkles, the cold dessert is beloved by most everyone. Wisconsin has been a focal point in some of ice cream’s revolutions in the world. Blue moon ice cream, described as Smurf-blue and marshmallow- sweet, is thought to have been invented in Milwaukee in the 1950s. The dairy state is also responsible for the creation of malts.

In the late 1800s, William Horlick had been living in Racine, WI working with his father-in-law before going to Chicago to join his brother, James Horlick, a pharmacist who moved from his home in London, to work on a new product: a wheat and malted barley based powder that was meant to be added to milk as a nutritional supplement for infants and disabled people.

In 1873, the two brothers founded the J & W Horlick Company to manufacture this product, which had been trademarked as malted milk. With this came the invention of malted milk. The brothers’ company later became known as Horlick’s Malted Milk Company which was based in Racine, WI.

While the malted milk powder was originally formed into tablets and intended for babies, they found purpose elsewhere as well. The tablets were lightweight and had nutrimental value, which made them a great product to bring on expeditions. Explorer Richard Byrd brought Horlick’s malted milk tablets on his second expedition to the South Pole and on his expedition up the second highest mountain in the Himalayas. After some success of the company, the Horlick brothers ultimately separated as James went back to England to manage a new factory. William, however, stayed in his home of Racine, where he gave back to the community. The William Horlick High School in Racine was funded by William and named in his honor. The Horlick Athletic Field is also one of William’s gifts, as well as Island Park, formerly Horlick Park, both in Racine. As the usage of Horlick’s powder grew, malted milk then became popular at soda and ice cream shops for anyone, not just infants, to enjoy. In 1922, Ivar “Pop” Coulson was an employee at a Walgreens when he added ice cream to a malted milk beverage and made the first milkshake with malted milk. This ice cream treat would later be known simply as a malt, inspiring the well-known name of “malt shops.”

When it comes to milkshakes and malts, the key difference is the malted milk. Shakes and malts can vary in just about every possible flavor, except the addition of the malted milk powder usually gives the shake a sweeter and richer taste. Both milkshakes and malts can be made in three simple steps with three different ingredients. Here is a basic recipe for making the perfect milkshake at home: - 1 1/2 cups of ice cream in the flavor of choice - 1/3 cup of milk - any additional add-ins, such as chocolate syrup, small pieces of fruit, Oreos, or any other treat, After adding all the ingredients into a blender and mixing it to a smooth consistency, pour its contents into a glass and top it with the toppings, such as whipped cream, sprinkles, or nuts.

Mix in a handful of mini marshmallows and top with crumbled graham crackers to make a s’mores shake, or mix in some crushed Oreos and 3 spoonfuls of cream cheese to make an Oreo cheesecake shake. Peanut butter, caramel, strawberries, and bananas are also popular add-ins for milkshakes. The combinations are endless.

In a similar manner of a milkshake, malts can be made in those same simple steps. Here is a recipe for a classic chocolate malt: - 2 cups of vanilla ice cream - 2/3 cup of milk - 2 tablespoons of malted milk powder - 2 tablespoons of chocolate syrup