Introduction
When you think of classic American ice cream treats, a few iconic dishes probably come to mind: banana splits, ice cream sodas, hot fudge sundaes, and of course, malted milkshakes. For nearly a century, "malts" have been satisfying our collective sweet tooth and conjuring up images of idyllic soda shop days gone by. But in an age of Instagram-worthy extreme shakes piled high with candy, cookies, and cake slices, do these humble classics still have a place?
As a consumer trends expert and self-proclaimed picky eater, I‘ve watched food fads come and go. But sometimes, the oldies really are the goodies. And if there‘s one major chain keeping the malt legacy alive, it‘s the royalty of soft serve herself: Dairy Queen. Yes, amidst the fanfare of Blizzards and dipped cones, DQ still proudly serves malts to this day. But how do they stack up to the original soda fountain concoctions? Let‘s dive in!
What Makes a Malt…Well, a Malt?
Before we get into the specifics of DQ‘s take on this treat, let‘s review what exactly defines a malt. The key difference between a malt and a milkshake comes down to one crucial ingredient: malted milk powder. This unique substance dates back to 1869, when London pharmacist James Horlick developed it as a nutritional supplement for infants and invalids. Made from sprouted, dried wheat and barley grains, the resulting powder has a toasty, almost butterscotch-like flavor and creamy mouthfeel.
Fast forward to 1922 Chicago, when soda jerk Ivar "Pop" Coulson experimented with adding a scoop of Horlick‘s malted milk powder to the usual milkshake formula of ice cream, milk, and syrup. The result was a thicker, richer, sweeter, and altogether more satisfying beverage that quickly caught on with customers. And thus, the modern malt was born, ushering in the golden age of malt shops that would last for decades.
Dairy Queen‘s Malt Legacy
Founded in 1940 in Joliet, Illinois, Dairy Queen began as a humble ice cream stand serving simple soft serve treats. But as the brand expanded across the country and menu innovations emerged (the Blizzard premiered in 1985), DQ never forgot the tried-and-true favorites like malts and shakes that made those early ice cream shops so popular.
Today, most of the 6,800+ Dairy Queen locations worldwide still offer malts on the menu, though specific flavors and availability may vary by store. The current lineup includes:
| Flavor | Description |
|---|---|
| Vanilla | The classic base featuring DQ‘s signature vanilla soft serve |
| Chocolate | Rich, creamy cocoa flavor swirled into vanilla soft serve |
| Strawberry | Fruity, refreshing strawberry syrup blended with soft serve |
| Peanut Butter | Smooth, nutty peanut butter mixed with vanilla base |
| Banana | Real banana blended with vanilla for a tropical twist |
| Caramel | Buttery, gooey caramel sauce swirled into the malt |
| Hot Fudge | Thick, decadent hot fudge layered with the vanilla base |
All DQ malts start with the vanilla soft serve base, then add the appropriate flavorings and mix-ins before blending with milk and that all-important malted milk powder until thick, creamy, and irresistibly sippable. A generous swirl of whipped topping and a maraschino cherry provide the finishing touches.
Nutrition and Ingredients
Of course, as with any ice cream indulgence, malts are decidedly more of a treat than an everyday refreshment. A peek at the nutritional breakdown reveals why:
| Malt Flavor | Size | Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|---|
| Chocolate | Medium 16 oz | 830 | 32 | 119 | 104 | 18 |
| Vanilla | Medium 16 oz | 780 | 29 | 113 | 97 | 17 |
| Strawberry | Medium 16 oz | 770 | 28 | 117 | 101 | 16 |
| Hot Fudge | Medium 16 oz | 850 | 31 | 125 | 110 | 18 |
Source: DairyQueen.com
The high calorie and sugar content primarily comes from the soft serve base and various syrups/mix-ins. The malted milk powder itself contributes a relatively small amount of the carbohydrates and protein.
Speaking of ingredients, here‘s a closer look at what goes into a DQ malt:
- Vanilla soft serve: milkfat, nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan
- Malted milk powder: malted barley, wheat flour, dried whole milk, salt
- Milk
- Flavored syrups: sugar, water, natural and artificial flavors, preservatives
- Whipped topping: cream, water, sugar, corn syrup, natural & artificial flavors, mono and diglycerides, carrageenan
While not the most natural or nutrient-dense treat, DQ malts can certainly be enjoyed as an occasional indulgence. Most standard "medium" malts clock in at under 900 calories, which is on par with similar sized shakes and frozen beverages from other chains.
Malt‘s Place on the Modern DQ Menu
With the dizzying array of Blizzard flavors, sundaes, dipped cones, and other frozen treats now available at DQ, where do malts fit into the current lineup? According to the company, malts and shakes together account for about 5-10% of a typical store‘s sales, with Blizzards far outselling other ice cream items.
However, that small but mighty contingent of malt fans keeps the classic treat on the menu year after year. While not prominently marketed on DQ‘s website or social media, malts hold a nostalgic appeal for older generations who remember soda fountain days as well as younger consumers seeking a taste of retro Americana. In an age where "secret menu" items and customization reign supreme, there‘s something charmingly straightforward about a no-frills chocolate malt.
DQ also occasionally offers limited-time or seasonal malt flavors to drum up excitement, such as:
- Peppermint Chip Malt
- Pumpkin Malt
- Raspberry Chip Malt
- Salted Caramel Malt
- Cotton Candy Malt
While these novelty flavors come and go, the core lineup remains steadfast and satisfying.
The DQ Malt Taste Experience
So what sets a DQ malt apart from other frozen treats? Fans praise the ultra-thick, spoonable consistency and balanced flavor that isn‘t cloyingly sweet. Many liken the texture to a drinkable soft serve or Blizzard, as opposed to the thinner viscosity of a typical fast food shake.
The most distinguishing factor, of course, is that toasty, almost nutty undertone imparted by the malted milk powder. It‘s hard to describe if you‘ve never tried it, but "malty" has become a distinct taste in its own right – hinting at its origins as a nutritional supplement while still being definitively dessert-like. Some compare it to the center of Whoppers or Maltesers candy, but with a silky smooth ice cream base.
Interestingly, malt flavor itself seems to be one of the more divisive taste elements. While some savor that rich complexity it adds, others find it bland or off-putting compared to the more straightforward sweetness of a shake. Even among DQ malt devotees, preferences vary between those who want a pronounced malt presence and those who like just a whisper of malt as a backdrop.
Personally, my ideal DQ malt has a pronounced yet balanced maltiness that doesn‘t overwhelm the base flavor. The Chocolate and Hot Fudge malts tend to strike this equilibrium best to my taste, while the Strawberry and Banana can sometimes lose the malt beneath the fruity notes. But the beauty of DQ is that with so many flavor options and customizations, from extra malt powder to bonus mix-ins, you can tweak your treat to your liking.
Malt‘s Moment: The Future of a Retro Treat
With food trends veering towards over-the-top, extremely Instagrammable concoctions, where does the humble malt fit in? Is it destined to become a relic of a bygone era, or poised for a nostalgia-fueled resurgence?
If the last few years are any indication, vintage vittles are having a moment. From gourmet Pop-Tarts to artisanal Yodels to cereal milk soft serve, childhood favorites are being reinvented as trendy treats. And as younger generations discover the joys of old-school snacks, perhaps malts will get a silver screen-worthy comeback.
Already, hip scoop shops and diner-style eateries are putting malts and shakes front and center, often with local, organic, or booze-spiked twists. And major brands are tapping into throwback fever too, whether it‘s Pepsi and IHOP‘s retro soda fountain collabs or Wendy‘s Frosty-ccino ode to the classic malted shake.
But even without a modern makeover, the classic malt endures in its purest form at DQ and other ice cream institutions. Because despite changing tastes and trends, there‘s still something deeply satisfying about sipping a thick, cool, creamy malted milkshake – preferably in a red-cushioned booth or swivel stool, of course.
Ultimately, I think the key to malt‘s longevity lies in its ability to evoke a sense of comforting familiarity, childlike joy, and simpler times. In an uncertain world, there‘s a grounding element to treats that reconnect us to fond memories and shared cultural experiences. And sometimes, the simplest pleasures – like a well-made, malt shop-worthy chocolate malt – can be the most soul-soothing.
Conclusion
So yes, Dairy Queen does indeed still serve malts – and thank goodness for that! While not the flashiest or trendiest item on the menu, DQ malts remain a beloved fixture for fans of this unique treat. Whether you‘re a purist who wants a classic diner-style chocolate malt or an adventurous eater eager to sample seasonal offerings, "The Queen" has a little something for every malt maven.
As someone who‘s watched dessert trends evolve over the years, I‘m encouraged to see DQ keeping the malt flag flying. It‘s a testament to the enduring appeal of simple, well-made classics that bring a little bit of sweet nostalgia to everyday life. And with younger generations discovering the joys of soda fountain favorites, I wouldn‘t be surprised to see malts having a true renaissance in the coming years.
But even if the malt remains a niche treat in DQ‘s larger empire, it will always have a devoted following among those who appreciate its rich history, distinctive taste, and soul-satisfying simplicity. Here‘s to many more years of savoring this sippable piece of Americana, one straw (or spoon) at a time!
