Malted mix blends in the stores simply combine barley malt, milk and various flavorings to attain a much sweeter, more nutritious milk blend. Malt powder is made from sprouting barley, drying it and then grinding it into a fine powder. There are two types available, diastatic and non-diastatic. Non-Diastatic is slightly sweeter as it contains added enzymes which help convert the starches into sugars. You can use either form in your homemade malted milk recipe.
2 c. Instant Dry Milk/Powdered Milk
6 Tablespoons of Malt Powder (NOT Malted Milk)
6 Tablespoons Baking Cocoa Powder
Combine all of the ingredients in a large Mason jar, mixing very well to insure they are fully incorporated. This stores well for about 60 days in very cool pantry or fridge.
To make a Glass of Chocolate Malted Milk:
Combine 1/3 cup of Mix per cup of water (or more mix to your taste preferences).
For Sweeter Milk:
Add up to 1/3 c. Powdered Confectioners Sugar to the entire recipe for a sweeter milk. This of course depends on whether you use Diastatic or Non-Diastatic malt in your recipe.
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