Copycat McDonald’s Chocolate Malt Recipe

If you’ve ever had that frosty, chocolatey, malty sip from McDonald’s and felt like you were time-traveling to a 1950s diner, you’re not alone. The McDonald’s Chocolate Malt was richer than a regular chocolate shake, with that unique toasted-cereal depth that only malt powder can bring. It’s like hot cocoa and cold fudge got spun into a chilly dream with just enough nostalgia to make your tastebuds smile.

While it’s no longer a regular item on the McDonald’s menu, you can easily bring it back to life at home in just a few minutes. This copycat McDonald’s Chocolate Malt is thick, smooth, and packs that signature malty punch. Whether you’re rewatching Grease or just need a comforting chocolate treat, this is the kind of drink that always hits the sweet spot.

How to Make McDonald’s Chocolate Malt at Home

Start by blending chocolate ice cream, cold milk, and a generous scoop of malted milk powder. Don’t skimp on the malt, it’s the star. A small spoonful of chocolate syrup deepens the flavor and brings that fast-food richness. Blend until smooth but still thick enough to hold a spoon upright. Serve in a tall glass with whipped cream and maybe even a dash of crushed malt balls on top.

Nutrition facts (per 16 oz serving)

• Calories: 640
• Total Fat: 20 g
• Saturated Fat: 13 g
• Carbohydrates: 96 g
• Sugar: 84 g
• Protein: 11 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1

• 1½ cups chocolate ice cream (not ultra-premium, go for classic soft-style)
• ½ cup cold whole milk
• 3 tablespoons malted milk powder (like Carnation or Horlicks)
• 1 tablespoon chocolate syrup (like Hershey’s or homemade)
• Whipped cream (for topping)
• Optional: 1 tablespoon crushed malt balls (Whoppers or Maltesers)

Tools You’ll Need

• Blender (any basic model will do)
• Measuring cups and spoons
• Ice cream scoop
• 16 oz glass
• Straw
• Spoon (for whipped cream or tasting straight from the blender)

Instructions

1. Add to blender

Scoop the chocolate ice cream into the blender first. Add the milk, malted milk powder, and chocolate syrup on top.

2. Blend until thick and creamy

Blend on medium-high for about 20–30 seconds, or until everything is smooth. Don’t overdo it, you want a thick, creamy malt, not chocolate soup.

3. Serve it up

Pour into a chilled glass. Top with whipped cream and, if you’re feeling cheeky, a sprinkle of crushed malt balls.

Tips

• Use slightly softened ice cream for easier blending. Let it sit out 5 minutes first.
• Chill your glass in the freezer for 10 minutes so your malt stays icy longer.
• Blend in pulses to keep the shake thick and avoid over-whipping.
• Avoid using premium gelato styles, they’re too dense and buttery. Classic American-style chocolate ice cream works best.
• Adjust malt powder to taste. Some like it light, some want a full scoop of nostalgia.

What to Serve With

Classic pairings

• Crispy shoestring fries – the salty crunch balances the creamy, sweet malt. Dunking encouraged.
• Grilled cheeseburger sliders – for that retro diner feel, nothing hits like a mini cheeseburger with a chocolate malt on the side.
• Chicken nuggets with barbecue sauce – the smoky-sweet dip and salty nugget crunch just work with the cool, rich shake.

Sweet treats

• Old-fashioned sugar cookies – something plain and buttery that won’t compete with the chocolate.
• Peanut butter blondies – the salty, nutty bite of peanut butter contrasts beautifully with malted chocolate.
• Chocolate chip muffins – if you’re leaning breakfast-for-dessert, warm muffins and a malt feel delightfully rebellious.

Fresh balance

• Sliced banana or strawberries – fruit helps cut through the richness and adds a juicy contrast.
• Salted mixed nuts – for a quick, crunchy snack that doesn’t overpower the malt.

Variations

Classic Vanilla Malt

Swap chocolate ice cream and syrup for vanilla ice cream and omit the syrup. Add a tiny splash of vanilla extract for extra depth.

Double Chocolate Malt

Use chocolate ice cream, chocolate milk, and a drizzle of fudge sauce in place of syrup. It’s a cocoa overload, in the best way.

Mocha Malt

Replace ¼ cup of milk with cold brew coffee. The coffee adds just enough bitterness to balance the sweet malt.

Vegan Chocolate Malt

Use dairy-free chocolate ice cream, almond or oat milk, and a vegan malted milk substitute (like malt flavoring with coconut milk powder).

Frozen Malt Pops

Pour blended malt into ice pop molds and freeze. A fun treat that lasts all week.

Malted Hot Cocoa Shake

Warm up ¼ cup milk and dissolve the malted milk powder in it before adding to the blender. You’ll get a deeper malt taste that’s extra toasty.

Ingredient Substitutes

Chocolate Ice Cream

Original: Classic soft-style chocolate ice cream
Substitutes: Chocolate frozen yogurt, dairy-free chocolate ice cream, or even a mix of chocolate and vanilla

Whole Milk

Original: Cold whole milk
Substitutes: 2% milk, chocolate milk, almond milk, oat milk, or evaporated milk for a richer texture

Malted Milk Powder

Original: Carnation, Horlicks, or Ovaltine
Substitutes: Powdered malted barley (for DIY), malt syrup (though it’s liquid), or skip it for a plain chocolate shake

Chocolate Syrup

Original: Hershey’s or store-brand chocolate syrup
Substitutes: Homemade chocolate sauce, cocoa powder with sugar and a splash of water, or hot fudge sauce

Whipped Cream

Original: Canned whipped topping
Substitutes: Homemade whipped cream, coconut whipped cream, or skip it for a cleaner sip

Crushed Malt Balls

Original: Whoppers or Maltesers
Substitutes: Chopped chocolate chips, toffee bits, cocoa nibs, or leave off entirely