📝 About This Recipe
Step back into the golden age of the soda fountain with this elevated take on a nostalgic classic. This warm, comforting beverage features the deep, nutty undertones of toasted barley malt balanced by the floral sweetness of real vanilla bean and a pinch of sea salt. It is a creamy, sophisticated alternative to hot chocolate that offers a unique 'malty' umami profile that is both soothing and deeply satisfying.
🥗 Ingredients
The Malt Base
- 1/2 cup Malted Milk Powder (plain/original flavor, not chocolate)
- 2 cups Whole Milk (high-quality grass-fed preferred)
- 1/4 cup Heavy Cream (for added richness)
- 1 tablespoon Light Brown Sugar (packed; adds a hint of molasses)
Aromatics & Seasoning
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 pinch Fine Sea Salt (to balance the sweetness)
- 1 pinch Ground Nutmeg (freshly grated if possible)
- 1 small piece Cinnamon Stick (optional, for subtle warmth)
For Garnish
- 2 dollops Whipped Cream (lightly sweetened)
- 2-4 pieces Malted Milk Balls (crushed for texture)
- 1 teaspoon Caramel Sauce (for drizzling)
👨🍳 Instructions
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1
Place a small, dry saucepan over medium-low heat. Add the malted milk powder and toast it for 2-3 minutes, whisking constantly, until it becomes fragrant and turns a shade darker. This intensifies the nutty flavor.
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2
Slowly pour in 1/2 cup of the whole milk into the toasted powder. Whisk vigorously to create a smooth, thick paste, ensuring there are no lumps of powder remaining.
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3
Gradually whisk in the remaining milk and the heavy cream until the mixture is uniform in color.
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4
Add the light brown sugar and the sea salt. Stir until the sugar crystals have completely dissolved into the liquid.
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5
Using a paring knife, split the vanilla bean pod lengthwise. Scrape the tiny black seeds into the milk and drop the empty pod in as well for maximum infusion.
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6
Add the cinnamon stick and a tiny pinch of nutmeg. These spices should support the malt flavor, not overpower it.
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7
Maintain the heat at medium-low. Allow the mixture to reach a gentle simmer, but do not let it come to a rolling boil, as this can scald the milk and change the flavor profile.
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8
Continue to simmer gently for 5 minutes, whisking occasionally. This 'steeping' time allows the vanilla and spices to fully marry with the malted milk.
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9
Remove the saucepan from the heat. Use a slotted spoon or tongs to remove the vanilla bean pod and the cinnamon stick.
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10
For a truly professional finish, use a handheld milk frother or a whisk to aerate the drink for 30 seconds until a light, velvety foam forms on the surface.
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11
Pour the hot malted milk into two pre-warmed ceramic mugs, leaving about an inch of space at the top for garnishes.
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12
Top each mug with a generous dollop of whipped cream, a sprinkle of crushed malted milk balls, and a light drizzle of caramel sauce. Serve immediately while steaming hot.
💡 Chef's Tips
Always toast the malt powder first; it transforms the drink from 'sweet milk' to a complex, toasted treat. If the mixture develops a 'skin' on top, simply whisk it back in or strain it through a fine-mesh sieve for a silkier texture. For a dairy-free version, use oat milk as it has a natural grain sweetness that complements the malt. Do not skip the salt; it is the secret ingredient that makes the malty notes pop against the sugar. If you don't have vanilla beans, substitute with 1 teaspoon of high-quality vanilla bean paste or extract added at the very end.
🍽️ Serving Suggestions
Pair with warm shortbread cookies for the ultimate afternoon treat. Serve alongside a slice of toasted brioche with salted butter. Excellent as a 'nightcap' beverage before bed due to its soothing, warm nature. For an adult version, add a splash of dark rum or bourbon. Great accompaniment to a sharp cheddar cheese plate for a sweet-and-salty contrast.