Chocolate Candy Cane Malt Recipe
Marina Kitchen’s Executive Chef Aron Schwartz combines chocolate, orange liqueur and candy canes for a holiday crowd pleaser he dubs Chocolate Candy Cane Malt. It’s simple to prepare and even easier to enjoy.
Chocolate Candy Cane Malt
Makes 4 8-oz. malts
10 scoops Häagen-Dazs vanilla ice cream
1 1/2 T. malt powder
1 T. chocolate sauce
5 small candy canes, plus more for garnish
6 oz. Grand Marnier (or your favorite orange liqueur)
Place ice cream in a blender. Add malt powder, chocolate sauce, five candy canes and orange liqueur. Blend on high until smooth. Serve in a rock glass and garnish with smashed candy canes.
Executive Chef Aron Schwartz
333 W. Harbor Dr.
San Diego, CA 92101