Malted hot cocoa with toasted marshmallows recipe

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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
How to Make It
  1. 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.
  2. 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.

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