Malted milk powder, made from barley malt, wheat, milk, and a smidgen of salt, dates from the late 19th century. James and William Horlick, London-born brothers who had moved to America, sold it as a dietary supplement for infants and the elderly, then as the key ingredient in soda fountain Malted Milkshakes and Dusty Road Sundaes. Its umami-like flavor profile amplifies a savory hot cocoa for breakfast, and combined with toasted marshmallows, the morning cup becomes a rich, creamy, nostalgic treat an uplifting start to the day.
- Yield: 1 Serving
- 2 rounded teaspoons unsweetened cocoa powder
- 1 level teaspoon malted milk powder
- 1 level teaspoon sugar, or to taste
- 1 cup milk
- 3 toasted marshmallows
- Combine cocoa powder, malted milk powder, and sugar in your favorite cup. Place milk in a small saucepan over medium heat until it becomes hot, not quite to a boil. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon. Gradually add the remainder of the milk and continue stirring until fully incorporated. Froth with an immersion blender until creamy and frothy. Top with toasted marshmallows.
- Heat oven broiler or toaster oven. Place 3 marshmallows on a foil-lined baking sheet and broil until golden brown and just beginning to melt.