Coffee Malted Recipes

COFFEE MALTEDS

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.

TOFFEE MALTED COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Fold in malted milk balls and toffee bits (dough will be stiff)., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

COFFEE MALTED

Steps:

• Transfer the coffee to a small bowl and put it in the freezer just until it starts to turn icy at the edge, about 20 minutes. Stir, but leave it in the freezer for several more minutes, until you're ready to use it.
• While you're at it, chill two tall drink glasses.
• Put the milk, malted milk powder, and coffee ice cream in your blender.
• Add the chilled coffee.
• If you like your malted on the sweet side, add a tablespoon or two of the sugar.
• Blend on medium speed to the desired consistency, then pour into the chilled glasses and serve.

SUPER-DUPER COCOA-RIFIC COFFEE MALT!

Steps:

• Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass. Add 2 ounces of hot water, and stir until ingredients have completely dissolved. Add 5 ounces cold water.
• Add soymilk, creamer, and ice, and stir well. Finish with whipped topping, if using. AWESOME!

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED

Steps:

• Combine all the ingredients in a blender.
• Whip for 20 seconds and pour into a tall glass.