Dads Chocolate Malted Milk Recipes

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

THE BEST CHOCOLATE MALTED

Steps:

• Warm Glossy Chocolate Sauce:
• In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
• Combine all the ingredients in a blender and blend until smooth.

CHOCOLATE MALTEDS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Chill 30 minutes, then roll into balls. Press a halved malted milk ball into the center of each cookie before baking, 12 to 15 minutes at 350 degrees.

HOT CHOCOLATE MALTED

Steps:

• Mix all ingredients, except the last two optional ones, in a slow cooker.
• Heat on high for 3 hours, stirring occasionally.
• Taste before serving. Depending on cocoa mix you might need to add more liquid. (Be sure to heat any additional liquid in the microwave before adding.).
• Ladle into cups & top with whipped cream/marshmallows if you wish.

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED

Steps:

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

MALTED-CHOCOLATE RICE PUDDING

Steps:

• Bring a large saucepan of water to a boil.
• Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.
• Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.
• Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.
• Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.
• Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.
• Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.
• Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.
• Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.
• Garnish each pudding with a rice cracker.
• If you don't want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate's Booty dusted with cocoa powder.

CHOCOLATE MALTED CUPCAKES

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
• With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
• Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread frosting over each cupcake. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.