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.

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.

MALTED MILK CHOCOLATE NOUGAT

Steps:

• Prepare an 8x8 pan by lining it with parchment paper or aluminum foil and spraying the foil with nonstick cooking spray.
• Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until then sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, then insert a candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
• Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
• Place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed.
• Once the sugar syrup reaches 260 degrees, remove the pan from the heat. I recommend that you pour the hot syrup into a large measuring cup with a spout or small pitcher to make this next step easier.
• Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
• Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
• May, also, be partially or completely dipped in chocolate. Store Malted Milk Chocolate Nougat in an airtight container at room temperature for up to a week.