Hot Caramel Malted Milk Recipes

HOT CARAMEL MILK

Steps:

• Add sugar and butter to a small saucepan over medium heat.
• As the butter melts, stir to combine with the sugar.
• Meanwhile, microwave the milk to warm it.
• Cook to a deep amber. Be careful not to let it burn! You can also caramelize less if you want a less intense caramel flavor.
• When sugar is ready, remove from heat.
• Add milk in a steady stream as you stir. The sugar will seize up and there will be sizzling, but keep stirring.
• Place back on stovetop over low heat. Make sure to keep the heat sufficiently low so that you don't boil the milk.
• Continue stirring until all of the caramelized sugar is melted into the milk.
• Store the left overs in the fridge.

HOT MALTED CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., Whisk chocolate chips and milk powder into milk until chocolate is melted. Remove from the heat; whisk in vanilla. Pour into mugs. Spoon whipped cream over the top.

HOT CARAMEL MALTED MILK

Steps:

• In a saucepan, heat milk with caramel, whisk until smooth and heat until steaming. Spoon malted milk powder into 4 mugs and pour the hot caramel milk on top, stirring so you don't get any lumps. Serve straight away.

HOT VANILLA MALTED

Steps:

• Bring the milk and vanilla seeds to a simmer in a heavy medium saucepan. Add the malted milk powder and brown sugar to the hot milk, whisking until dissolved. Remove 1 cup milk mixture and puree in a blender, about 2 minutes. Divide the milk among 4 mugs and top with the pureed milk and a sprinkle of cinnamon.
• BYOC: This is a perfect drink for after spending some time out in the cold. Make this for the kids and add a little light rum for the adults.

EASY MILK CARAMELS

Steps:

• Heat the sugar with syrup in 1 cup of milk.
• Stir until dissolved.
• Then cook to 246-248 or firm ball stage.
• Stir occasionally, slowly adding the 2nd cup of milk.
• Repeat cooking process.
• Add remaining milk, butter & salt.
• Cook to 246-248 (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add in the vanilla extract.
• Immediately pour into a buttered pan.
• Let cool before cutting into squares.

MALTED VANILLA MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the vanilla ice cream and blend on high until creamy and thick, pushing the mixture down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

CARAMEL CHOCOLATE CHIP MALTED

Steps:

• In a blender, combine milk, ice cream, caramel topping and chocolate malted milk powder; cover and process until blended.
• Pour into chilled glasses and enjoy!

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.