Dear SOS: I was born and raised in New York. I’ve not been able to get a really good malted milk here. All I get is a thick shake with malt powder added. The only time I get a good one is when I visit New York.
Dear Ada: I found recipes in our files for thick malted milk shakes. Then I called Kevin McCafferey, the owner of Soda Jerks in Pasadena. He said he thinks what you want is a New York malted, which has the consistency of an egg cream. Here’s his recipe.