Justin Girouard's Chocolate Covered Pecan Malt with Cinnamon Pecan Straws
- 5 hearty scoops of your favorite vanilla ice cream
- 1/2 cup Cane River Pecan Chocolate Pecans
- 1/2 cup whole milk
- 2 teaspoon chocolate malt powder
- 6 Cane River Pecan Cinnamon Pecan Straws
- 1 cup heavy cream for whipping
- 1 cherry for garnish
Makes 1 Portion
In a blender combine vanilla ice cream, Cane River Pecan Chocolate pecans, milk, malt powder and 2 Cane River Pecan Cinnamon Pecan Straws and blend until smooth.
Pour into a chilled glass and top with whipped cream.
Crush 1 of the remaining Cane River Pecan Cinnamon Pecan Straws and sprinkle on top of whipped cream.
Top with a cherry and serve with remaining 3 Cane River Pecan Cinnamon Pecan Straws.