Chocolate-Covered Pretzel Malt

YIELD: 1 shake


9 Pretzel Knots, small

1 oz. J. Hungerford Smith® Chocolate Waffle Cone & Enrober Coating

7 oz. Vanilla Ice Cream

3 oz. 2% Milk

1 oz. J. Hungerford Smith® Caramel Topping

1-1/2 oz. J. Hungerford Smith® Liquid Malt Fountain & Shake Syrup

Reddi-wip® Real Cream Whipped Topping


  1. Dip pretzels in enrober; let stand until set.
  2. In blender, combine ice cream, milk, Caramel Topping, Malt Syrup and 8 chocolate-covered pretzels; purée until smooth.
  3. Serve in large chilled glass; top with Reddi-wip and remaining chocolate-covered pretzel.