Malted milk powder, available near the hot cocoa mix in stores, combines barley malt and milk for a more nutritious, sweeter drink than just milk. Malt powder results from sprouting barley, drying it and grinding it into a powder. Look for two types sold in stores for bread baking or beer making: diastatic and non-diastatic. Non-diastatic, tastes sweeter than diastatic as enzymes have been added to it to convert the starches in the malt into sugars. Use either malt powder when making your malted milk powder. Try a relaxing cup of warm malted milk tonight prepared from your homemade powder or mix it with cold water or milk for an alternative to flavoured milk.
- Skill level:
Things you need
- 2 cups instant dry milk
- 6 tbsp malt powder (non-diastatic or diastatic)
- 1 quart air tight container
- Sugar to taste
Combine the instant dry milk with the malt powder in an airtight container.
Shake the container to combine these two. Store for up to one month at room temperature.
Pour 1/3 cup of this malted milk powder into a glass and add 1 cup of water or milk.
Stir to combine, adding sugar to taste.
Tips and warnings
- Use non-diastatic malt powder for a sweeter mix or opt for diastatic malt for less sweet of a taste.
- Add 6 tbsp cocoa powder to the container with your malted milk powder mix to make a chocolate version.
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