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Combine the coffee and sugar in a small saucepan. Bring to a simmer to dissolve the sugar, then whisk in the cocoa powder and salt. Whisk until completely smooth and thick enough to completely coat your spoon-this should only take a few minutes. Stir in the vanilla. Chill completely before using for the milkshakes. Before you're ready to get started, stick the glasses you'll be using in the freezer. (Or don't, but it'll help keep that shake extra frosty.) Add the milk, chocolate syrup, ice cream, malted milk powder, and salt to a blender. Blend just until smooth. Drizzle a bit of chocolate syrup in the bottom of the glasses. Add some milkshake. Drizzle some chocolate syrup. Add some milkshake. Repeat this until you've used all the milkshake. Drink with a straw-that's required!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Active malt enzymes — improves bread rise, crust color, flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Active malt enzymes — improves bread rise, crust color, flavor