Malted Homemade Hot Chocolate Mix Recipe (2024)

FAQs

What are the ingredients in malted milk? ›

Malted milk or malt powder is a powder made from a mixture of malted barley, wheat flour, and evaporated whole milk powder. The powder is used to add its distinctive flavor to beverages and other foods, but it is also used in baking to help dough cook properly.

It has a distinctive taste. A chocolate malt is a milkshake made up of ice cream, chocolate powder or syrup and a tablespoon or so of malted milk powder. It all gets mixed together and the malted milk powder adds some extra flavor and nutrients. Malted milk powder is what differentiates a malt from simply a milkshake.

Malted milk powder amplifies the flavor of chocolate (much like espresso powder) and adds an added layer of flavor that takes classic chocolate cake from good to great. Add a few tablespoons to your flour mixture the next time you make a cake and taste the difference for yourself. Amp up your hot cocoa.

Crystal malt can be produced by putting green malt in a covered dish and holding it between 150–170 °F (66–77 °C) for a couple hours then spreading it out on an open pan at 250 °F (121 °C) until it achieves the desired color. The longer it kilns, the darker and more caramelized the sugars will become.

Label Friendly. Briess Malted Milk Powder is made using only Briess malted barley, wheat flour, hydrolyzed wheat gluten, milk, bicarbonate of soda and salt. No artificial processing aids, additives, preservatives, colors or flavors are used.

This ingredient is made by combining malted barley, wheat flour, powdered milk, and cocoa powder, among other ingredients, and then processing the mixture into a fine powder.

Malt is germinated barley grains that have been roasted. The germination process changes the starch in the grain into sugars and roasting it caramelises the sugars giving it a pleasant taste. This is then mixed with chocolate to make chocolate malt which can be made into a drink with milk.

Ovaltine is a wonderful substitute for malted milk powder if you're interested in a bit of chocolate being added to the mix. In terms of nuttiness, quinoa powder and almond powder are two more amazing substitutes for malt powder.

Typical chocolate malt additions, if you're looking to add color, range up to about 0.7% of your total malt load. At this percentage you get subtle flavor changes, increased malt richness and a slight rounding of caramel malt sweetness. Above this and you begin to get more major flavor impacts.

For chocolate flavor I actually like using a combo of pale chocolate malt and chocolate wheat. I'm usually in the 8 to 10 % range but I would go higher if I wanted a bigger flavor.

Is malt powder chocolate? ›

Malted milk powder is made by sprouting and drying a grain, typically barley, and mixing it with powdered milk and wheat flour. Sometimes sugar and chocolate flavoring are also added to the powder. While you may not often order a malted milkshake, you may be familiar with the flavor thanks to Whoppers or Ovaltine.

(For example, per 3 cups of flour, Breadtopia recommends ½ teaspoon diastatic malt powder; King Arthur recommends ½ to 1 teaspoon.) In general, Maurizio recommends starting with a range of about 0.25% to 1% of the total weight of the flour.

Chocolate malt is made by gently roasting kilned malt to brown it. This creates a deep, roasty and bitter flavor that is often compared to—you guessed it—chocolate. Don't expect a Hershey's bar, though; in my experiences, chocolate malt expresses itself as more of a coffee or cocoa powder-like flavor.

Used as a counterpoint to the coffee flavor of roasted barley, chocolate malt really brings out the 70% dark cocoa-like character in an American stout. Used as the focal point in a smoked robust porter it brings out a lot of the darker tones that are usually missed in an everyday porter.

For diastatic malt, put the cookie sheet in a 100F oven or dehydrator for an hour or two, up to three. Do not let the temp get above 130F or the enzymes will be destroyed. For non-diastatic malt, dry above 130F but not warm enough to toast them. Then grind the dried malted berries into flour.

All you need is raw barley, water, time, and some TLC. Raw barley (with husks) is available at feed stores and health food stores, but generic grain may not produce good malt. For best results, source your grain from a farmer who grows barley specifically for brewing.

It's quite simple to malt your own grain. All you need are whole, unhulled grains, water, and a bit of patience. Barley works best due to its high potential for enzyme conversion, but other grains such as sorghum or field corn (dried, not sweet and right off the cob) will work as well.