MALTED VANILLA MILKSHAKE
Classic, diner-style malted milkshakes are a retro treat easy to whip up at home. Malted milk powder can be easily found in the dried milk or ice cream section of most grocery stores and gives the milkshake a creamy richness and caramel-like flavor. If you've never used malted milk powder before this is the perfect recipe to try it out. A dollop of fresh whipped cream caps off the treat while a cherry on top finishes the iconic look.
Provided by Food Network
Categories dessert
Time 5m
Yield 1 large 16-ounce milkshake or 2 smaller 8-ounce milkshakes
Number Of Ingredients 6
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.
MALTED MILK SHAKES
Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
- Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.
MILK CRUMBS
This recipe for milk crumbs is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar and is used to make Blueberries-and-Cream Cookies.
Provided by Martha Stewart
Yield Makes enough for 14 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
- Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.
MALTED MILK CRUMB
Yield Makes about 375 g (2 1/2 cups)
Number Of Ingredients 3
Steps:
- Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
- Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.) The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
- Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).
MALTED MILK SHAKES
Provided by Geoffrey Zakarian
Categories beverage
Time 5m
Yield 4 small shakes
Number Of Ingredients 5
Steps:
- Combine the ice cream, condensed milk, crushed ice, malt powder and molasses in a blender and blend until thick and smooth.
- Serve immediately in chilled glasses with straws and spoons.
MALTED MILK CHOCOLATE CHEESECAKE
Make and share this Malted Milk Chocolate Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Center a rack in the oven and preheat it to 300°F
- Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
- In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
- Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
- Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
- Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
- Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
- Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
- Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
- Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
- One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
- Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
- Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
- Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
- Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
- Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
- Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
- Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
MALTED MILK PIE
I'd buy my brother a box of malted milk balls for Christmas when we were younger. Now I give them to him in a more adult form...a Pie. Cook time is chill time. Look for my Chocolate Crumb Crust recipe. If you'd like to read more on the Whoppers Malted Candy go to the Hersheys site at http://www.hersheys.com/products/whoppers.shtml
Provided by Charlotte J
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Reserve 1/4 cup malted balls for topping.
- Fold in whip topping and remaining malt balls into the ice cream.
- Pour into crust and sprinkle with remaining malted balls.
- Freeze.
- Remove from freezer 20 minutes before serving.
OLD-FASHIONED CHOCOLATE MALTED MILK
With a few ingredients, you can make this old-fashioned favorite just like the old malt shops used to have!
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 190mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
MALTED-MILK CREMES BRULEES
Creamy malted-chocolate custard is topped with crunch to encompass everything you love about the movie-theater favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Bring cream to a simmer in a small saucepan over medium-high heat. Add chocolate and malted-milk powder; stir until chocolate melts and powder dissolves. Whisk together yolks, 1/4 cup sugar, and a pinch of salt.
- Whisk hot cream mixture into yolk mixture. Strain into a large measuring cup.
- Arrange four 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.
- Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set, 60 to 70 minutes. Remove from oven and from water bath. Let cool. Refrigerate until cooled, about 2 hours.
- Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of each custard, and move flame back and forth until sugar caramelizes and is deep golden brown, or broil until sugar caramelizes. Sprinkle each again with 1/2 teaspoon sugar, and recaramelize with torch or under the broiler.
MALTED MILK PIE
Malted milk balls provide the delightful flavor you'll find in each cool bite of this light dessert. So easy to make, the pies feed a crowd and are a longtime favorite of my family. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.
Nutrition Facts : Calories 234 calories, Fat 11g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MALTED MILK BARS
Fans of malted milk balls will enjoy this bar. Frosting includes malted milk powder and the top is sprinkled with chopped malted ball candies.
Provided by S. Millar
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
- In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
- To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 37.4 g, Cholesterol 51.6 mg, Fat 12.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.6 g, Sodium 148.6 mg, Sugar 28 g
MILK CRUMBS
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the [cake](/recipes/food/views/360731) or the [cookies](/recipes/food/views/360770) .
Provided by Christina Tosi
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
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