📝 About This Recipe
Transport yourself back to a simpler time with this elevated take on the classic Swiss malted beverage. This recipe marries the deep, toasted barley notes of Ovaltine with fresh vanilla bean, a hint of dark cocoa, and a velvety milk base for the ultimate comfort in a mug. It’s more than just a quick drink; it’s a sophisticated, creamy elixir that balances malty sweetness with a sophisticated touch of sea salt.
🥗 Ingredients
The Malt Base
- 6 tablespoons Ovaltine Classic Malt Powder (European formula preferred for a deeper malt profile)
- 1 teaspoon Dutch-processed Cocoa Powder (to deepen the chocolate undertones)
- 1 teaspoon Light Brown Sugar (adds a subtle molasses depth)
- 1 pinch Fine Sea Salt (to balance the sweetness)
The Liquid Gold
- 2 cups Whole Milk (high-quality grass-fed milk provides the best texture)
- 2 tablespoons Heavy Cream (for an extra-velvety mouthfeel)
- 1/2 teaspoon Vanilla Bean Paste (or one small piece of a scraped vanilla bean)
- 1 small piece Cinnamon Stick (optional, for a warm aromatic hint)
The Gourmet Topping
- 1/2 cup Cold Heavy Whipping Cream (for homemade whipped cream)
- 1 teaspoon Powdered Sugar (for the topping)
- 1 teaspoon Ovaltine Granules (for dusting on top)
- 1 tablespoon Dark Chocolate Shavings (70% cocoa for garnish)
👨🍳 Instructions
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1
Begin by chilling a small metal mixing bowl in the freezer for 5 minutes; this will help you achieve the perfect whipped cream peaks later.
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2
In a small bowl, whisk together the Ovaltine powder, Dutch-processed cocoa, brown sugar, and sea salt until no lumps remain.
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3
Pour the 2 cups of whole milk and 2 tablespoons of heavy cream into a heavy-bottomed saucepan over medium-low heat.
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4
Add the vanilla bean paste and the cinnamon stick to the milk, allowing the aromatics to infuse as the liquid warms.
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5
Heat the milk slowly, stirring occasionally with a silicone whisk to prevent a skin from forming on the surface.
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6
Once steam begins to rise and small bubbles form around the edges (approximately 170°F or 77°C), remove the cinnamon stick.
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7
Add 1/4 cup of the hot milk to your dry Ovaltine mixture and stir vigorously to create a smooth, thick 'slurry' before adding it back to the pot.
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8
Pour the slurry into the saucepan and whisk constantly for 2 minutes to ensure the powders are fully dissolved and the texture is uniform.
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9
While the drink stays warm on low heat, remove your chilled bowl and whisk the 1/2 cup of heavy cream and powdered sugar until soft, billowy peaks form.
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10
Using a milk frother or a vigorous whisking motion, froth the Ovaltine mixture in the pot for 30 seconds to create a light, airy foam on top.
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11
Pour the hot malted beverage into two pre-warmed ceramic mugs, leaving about an inch of space at the top.
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12
Gently dollop a generous spoonful of the fresh whipped cream onto each drink.
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13
Finish by dusting with the extra Ovaltine granules and dark chocolate shavings for a professional, cafe-style presentation.
💡 Chef's Tips
Never boil the milk, as scorched milk will ruin the delicate toasted malt flavor profile. Use a 'European' or 'Classic' version of Ovaltine for a less sweet, more authentic malt taste. If you prefer a cold version, dissolve the powder in a small amount of hot milk first, then shake with cold milk and ice. For a vegan alternative, oat milk is the best substitute as its natural grain flavor complements the malt perfectly. Always add a pinch of salt; it acts as a flavor enhancer that makes the chocolate and malt notes 'pop'.
🍽️ Serving Suggestions
Pair with warm, buttery shortbread cookies for the ultimate dipping experience. Serve alongside a slice of toasted brioche with salted butter. Enjoy as a late-night treat with a handful of roasted hazelnuts. Accompany with a side of fresh raspberries to cut through the creamy richness. Great served in a tall glass mug to showcase the beautiful layers of foam and cream.