📝 About This Recipe
Step into a world of nostalgic warmth with this elevated, scratch-made version of the classic British malted milk drink. Developed in the late 19th century as a restorative tonic, this beverage balances the nutty depth of toasted barley with the creamy sweetness of milk solids and a hint of salt. It is a velvety, golden elixir that offers a sophisticated hug in a mug, far surpassing the store-bought powder in both aroma and soul-soothing texture.
🥗 Ingredients
The Malt Base Powder
- 1/2 cup Diastatic Malt Powder (provides the signature deep grain flavor)
- 1 cup Full-Fat Dry Milk Powder (for a rich, creamy mouthfeel)
- 1/4 cup Toasted Wheat Flour (heat in a dry pan until golden and fragrant)
- 3 tablespoons Granulated Sugar (adjust to preferred sweetness)
- 1/4 teaspoon Fine Sea Salt (essential to balance the malt's sweetness)
The Liquid Build
- 32 ounces Whole Milk (fresh, high-quality dairy is best)
- 2 tablespoons Heavy Cream (for an extra luxurious finish)
- 1/2 teaspoon Vanilla Bean Paste (adds a floral, aromatic undertone)
Optional Toppings
- 1 pinch Ground Nutmeg (freshly grated)
- 2-3 pieces Malted Milk Balls (crushed for garnish)
👨🍳 Instructions
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1
Begin by toasting the wheat flour in a small skillet over medium-low heat for 3-5 minutes, stirring constantly until it smells like toasted biscuits and turns a pale golden hue.
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2
In a high-speed blender or food processor, combine the toasted flour, malt powder, dry milk powder, sugar, and sea salt.
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3
Pulse the dry ingredients for 30 seconds to ensure a perfectly homogenous, fine powder that will dissolve effortlessly.
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4
Pour the whole milk into a heavy-bottomed saucepan and set over medium heat.
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5
Heat the milk slowly, whisking occasionally to prevent a skin from forming, until it reaches a gentle simmer (about 170°F or 75°C).
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6
Once the milk is steaming, whisk in the heavy cream and vanilla bean paste until fully incorporated.
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7
Measure out 4 generous tablespoons of your prepared malt base powder for every 8 ounces of milk.
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8
Slowly rain the powder into the hot milk while whisking vigorously to prevent any clumping.
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9
Continue to cook the mixture over low heat for another 2 minutes, allowing the starches in the flour to slightly thicken the drink.
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10
For a truly professional finish, use a handheld milk frother or an immersion blender for 15 seconds to create a light, airy foam on top.
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11
Taste the beverage and add a touch more sugar or a tiny pinch of salt if desired.
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12
Pour the hot malted drink into warmed ceramic mugs to retain the heat.
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13
Grate a tiny bit of fresh nutmeg over the foam for a classic spiced aroma.
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14
Serve immediately while the drink is at its peak creaminess.
💡 Chef's Tips
Always toast your flour; it removes the raw grain taste and adds a complex nuttiness to the drink. If you prefer a thicker 'pudding-like' consistency, increase the toasted flour by one tablespoon. Store any leftover dry malt mix in an airtight glass jar in a cool, dark place for up to 2 months. Avoid boiling the milk aggressively, as this can scorch the dairy and create a bitter aftertaste. For a vegan version, use oat milk and coconut milk powder, as oat milk naturally complements the malted flavor profile.
🍽️ Serving Suggestions
Pair with warm, buttered digestive biscuits for the ultimate British tea-time experience. Serve alongside a slice of sharp cheddar cheese; the saltiness of the cheese brilliantly cuts through the malty sweetness. Enjoy with a side of shortbread cookies for a double-dose of buttery goodness. Add a shot of espresso to make a 'Dirty Horlicks' for a sophisticated caffeine kick. Top with a few mini marshmallows and crushed malted milk balls for a decadent dessert-style treat.