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
A GREAT MALTED
Provided by Jonathan Reynolds
Categories ice creams and sorbets, non-alcoholic drinks
Time 2m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a blender, pulse all the ingredients on low speed just until smooth, about 20 seconds. (Don't overblend -- the shake will become too soupy.) Pour the shake into a soda glass and top with nutmeg or whipped cream, if desired.
Nutrition Facts : @context http, Calories 783, UnsaturatedFat 9 grams, Carbohydrate 116 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 270 milligrams, Sugar 105 grams
OLD-FASHIONED CHOCOLATE MALTED MILK
With a few ingredients, you can make this old-fashioned favorite just like the old malt shops used to have!
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 190mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
COFFEE MALTEDS
These malted milk powder and coffee cookies bring back memories. Use ground espresso beans and unflavored malt powder.
Provided by Dorie Greenspan
Categories Cookies Bake Milk/Cream Coffee
Yield Makes about 3 dozen cookies
Number Of Ingredients 11
Steps:
- Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, malt powder, and baking powder together.
- Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
- Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
- Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not-they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
- Do Ahead
- Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.
IRISH MALTED BREAD
Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam
Provided by readerrecipebydylanlang
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
- Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
- Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
- Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
- Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.
Nutrition Facts : Calories 138 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
MALTED MILK & CHOCOLATE TRAYBAKE
Bake an indulgent chocolate cake, then decorate with malted milk and vanilla buttercream along with seasonal chocolate toppings. This showstopping chocolate sponge makes a tasty centrepiece
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 55m
Yield cuts into 30 squares
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed - a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
- While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 241 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
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