Why is malt added to shakes?

November 27, 2025 •

2 min read

In the early 20th century, a Walgreens employee named Ivar "Pop" Coulson created the first malted milkshake by adding ice cream to a malted milk drink, a product originally intended as a health tonic for infants. So, why is malt added to shakes and what makes this vintage concoction so enduringly popular?

Quick Summary

Malted milk powder is added to milkshakes to impart a unique, toasted, and nutty flavor profile, increase viscosity for a thicker texture, and add a savory note that enhances other ingredients like chocolate. It transforms a standard shake into a classic 'malt.'

Key Points

Flavor Enhancement: Malted milk powder adds a unique toasty, nutty, and savory flavor that complements classic flavors like chocolate and vanilla.
Texture Improvement: The addition of malt provides a thicker, richer, and denser consistency, creating a more satisfying and substantial drink.
Historical Context: Malt was originally invented as a nutritional supplement, but its delicious flavor led to its popularity in soda fountain drinks during the 1920s.
Unique Character: The distinct malty taste and velvety mouthfeel set a malted shake apart from a standard milkshake, offering a classic, nostalgic experience.
Balancing Sweetness: The slightly savory, umami notes of malt balance the sweetness of the ice cream and syrups for a more complex and well-rounded flavor.
Frothy Aeration: Malted milk powder helps incorporate air into the mixture, resulting in the signature whipped and frothy texture of a malt.
Simple Addition: The key difference between a malt and a shake is simply the inclusion of malted milk powder, making it an easy upgrade.

The Flavor Factor: Toasted and Complex

The primary reason for adding malted milk powder to a shake is its distinctive flavor. Malt is typically made from sprouted and dried barley, resulting in a powder with toasted, nutty, and slightly caramelized notes. This imparts a savory depth and subtle richness, sometimes with hints of butterscotch or toffee, that sets it apart from a regular shake. This unique profile enhances classic flavors like chocolate and vanilla.

The Umami Effect in Desserts

Malted milk powder can also add a touch of umami, a savory depth, which balances the sweetness of a shake and creates a more complex taste. This savory note amplifies the other ingredients, contributing to the appealing taste.

The Texture Transformation: Thicker and Frothier

Beyond flavor, malted milk powder significantly alters a shake's texture. Composed of malted barley, wheat flour, and evaporated milk solids, the powder increases the drink's viscosity.

Increased Thickness: It adds body and density, making the shake feel heavier and more substantial than a standard, potentially lighter milkshake.
Enhanced Creaminess: The milk solids contribute to a smoother, creamier mouthfeel.
A Unique Frothy Finish: Blending with malted milk powder helps create a signature whipped, aerated, and frothy layer on top.

A Bit of History: From Health Tonic to Classic Treat

Malted milk powder was invented in the late 19th century by William Horlick as an easily digestible nutritional supplement for infants and invalids. Made from malted barley, wheat flour, and evaporated milk, it became popular at soda fountains by the 1920s due to its pleasant taste. Walgreens employee Ivar “Pop” Coulson is credited with creating the first malted milkshake in 1922 by adding ice cream to the malted milk drink. This happened as soda fountains and malt shops thrived as social spots during Prohibition, cementing the malted milkshake's place in American culture.

Malted vs. Regular Milkshake

Understanding the differences highlights why malt is added to shakes:


Characteristic	Malted Shake	Regular Milkshake
Flavor Profile	Toasted, nutty, savory with umami notes.	Sweeter, straightforward, focused on primary flavor.
Texture & Consistency	Thicker, denser, richer, often frothy.	Smooth, velvety, often lighter.
Ingredients	Milk, ice cream, flavoring, malted milk powder.	Milk, ice cream, flavoring.
Historical Origin	Popularized in 1920s soda fountains.	Evolved by early 1900s.

Conclusion: More Than Just an Add-in

Adding malt to shakes provides distinct flavor and texture benefits, transforming a simple drink into a complex and satisfying experience. Its toasted, nutty taste and richer consistency offer a unique character. The history of malt, from supplement to beloved dessert, underscores its enduring appeal. This ingredient elevates a shake into a classic malt. For further reading, check out this article from Food Network about the difference between malts and shakes.

Frequently Asked Questions

The main difference is the addition of malted milk powder. A standard milkshake consists of milk, ice cream, and flavoring, while a malt (or malted shake) has malted milk powder added to these ingredients, giving it a distinctive toasted, nutty flavor and a thicker texture.

Yes, adding malted milk powder makes a shake thicker. The powder, which contains evaporated milk solids and wheat flour along with malted barley, increases the viscosity and gives the shake a denser, richer mouthfeel than a traditional shake.

Malted milk powder is typically made from a combination of malted barley (grains that have been sprouted and dried), wheat flour, and evaporated milk solids.

No, they are different products. Malt powder is often used in baking and lacks the dried milk solids found in malted milk powder, which are crucial for the distinct flavor and texture of a malted shake.

Malt's toasted and nutty profile pairs exceptionally well with classic flavors. Chocolate and vanilla are the most traditional and popular choices, as the malt enhances their richness. Some also enjoy it with coffee or caramel flavors.

While malted milk powder originated as a nutritional supplement rich in B vitamins and minerals, commercial shakes are often high in added sugar and calories. Therefore, they are best enjoyed in moderation rather than considered a health food.

To make a malted shake, simply follow a standard milkshake recipe using milk, ice cream, and your chosen flavor (e.g., chocolate or vanilla syrup). Then, add a few tablespoons of malted milk powder to the blender and mix until smooth and frothy.

Malts gained immense popularity in American soda fountains during the 1920s, especially during the Prohibition era, as these establishments became social gathering places. The novel, delicious, and affordable treat became a cultural staple.