Chocolate Candy Cane Malt Recipe

December 9, 2015

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
Marina Kitchen
333 W. Harbor Dr.
San Diego, CA 92101
619-234-1500
marriott.com