MALTED HOT CHOCOLATE
Malted-milk powder adds richness and complexity to hot chocolate.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add chopped chocolate, and whisk until completely melted and combined.
- Pour malt powder into a warmed serving pitcher or another saucepan. Add hot chocolate mixture, whisking thoroughly until powder dissolves. Divide among four mugs; serve immediately.
MALTED HOMEMADE HOT CHOCOLATE MIX RECIPE
Hot Chocolate Mix is so easy to make at home, you'll never buy premade mix again! This Malted Hot Chocolate Mix Recipe is the perfect homemade Christmas gift, and it's so easy to use. The added malt flavor in this homemade hot chocolate mix takes it over the top and makes it one of my favorite versions of hot cocoa!
Provided by Becky Hardin - The Cookie Rookie
Categories Drinks
Time 10m
Number Of Ingredients 12
Steps:
- Sift all ingredients (except the salt) into a large bowl. Add the salt and whisk all ingredients until thoroughly combined. Transfer to an airtight container and store until ready to use.
- To prepare, bring 1 cup of hot water or milk just to a simmer. Pour hot liquid into a mug and mix in ¼ cup Hot Chocolate Mix (or to taste).
Nutrition Facts : ServingSize 0.25 cup dry mix, Calories 201 kcal, Carbohydrate 41 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 316 mg, Fiber 3 g, Sugar 33 g, UnsaturatedFat 1.3 g
THE BEST CHOCOLATE MALTED
Steps:
- Warm Glossy Chocolate Sauce:
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
- Combine all the ingredients in a blender and blend until smooth.
MALTED HOT CHOCOLATE MIX
Baby, it's cold outside. Stir up a batch of this Malted Hot Chocolate Mix, reminiscent of a chocolate malt, but perfect for those cold days and nights.
Provided by Jessica Fisher
Categories Drinks
Time 5m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, sift together all the ingredients until evenly mixed. Store in an airtight container.
- To serve: place 2 to 3 Tablespoons of the cocoa mix in a 6-ounce mug. Add water. Stir to combine. Serve hot.
Nutrition Facts : Calories 31 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 40 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
OLD-FASHIONED CHOCOLATE OR VANILLA MALTED
The Walgreen drugstore chain popularized this soda-fountain drink in the 1930s under the name "Horlick's Malted Milk". You can make this warm-weather favorite with either whole milk and ice cream or low-fat milk and frozen yogurt. For adults, toss a shot of Kahlua or brandy into the blender for a tasty treat.
Provided by Miss Annie
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a blender.
- Whip for 20 seconds and pour into a tall glass.
Nutrition Facts : Calories 573.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 35.4, Sodium 346.8, Carbohydrate 97.5, Fiber 4.6, Sugar 67.4, Protein 13.2
MALT CHOCOLATE AND MARSHMALLOW SANDWICHES
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h30m
Yield 16 to 18 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
- In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
- Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
- Position oven racks near the center and heat oven to 350 degrees.
- Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
- Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
- Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
- When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
- Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.
CHOCOLATE MALTED COOKIES
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
MALTED HOT CHOCOLATE MIX
Make and share this Malted Hot Chocolate Mix recipe from Food.com.
Provided by Melzsong
Categories Beverages
Time 10m
Yield 328 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and keep in an airtight container.
- Use 3 tablespoons of mix per each cup of hot milk.
Nutrition Facts : Calories 38.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 34.6, Carbohydrate 8.3, Fiber 0.4, Sugar 7.4, Protein 1.3
MALTED HOT CHOCOLATE
Pour this warming treat into a heated vacuum bottle to take to the rink. Whipped cream and crushed chocolate-covered malt balls would make it even more special. Quality chocolate (such as Lindt) gives the creamiest texture.
Provided by Annacia
Categories Beverages
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In saucepan, bring milk with sugar just to boil over medium-high heat, stirring often.
- Remove from heat.
- Whisk in malt powder and chopped chocolate until smooth.
- (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days; reheat.).
HOT MALTED CHOCOLATE
Nothing is better on a cold winter day than a nice cup of hot chocolate with some whip cream or marshmallows on top. Malted milk powder adds a nice touch to this yummy version.
Provided by Jamallah Bergman
Categories Hot Drinks
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan.
- 2. Meanwhile,in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
- 3. Whisk chocolate chips and milk powder into milk until chocolate is melted. Remove from the heat; whisk in vanilla. Pour into mugs. Spoon whipped cream over the top.
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