How To Make Malt Syrup Food

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED

Old-Fashioned Chocolate or Vanilla Malted image

The Walgreen drugstore chain popularized this soda-fountain drink in the 1930s under the name "Horlick's Malted Milk". You can make this warm-weather favorite with either whole milk and ice cream or low-fat milk and frozen yogurt. For adults, toss a shot of Kahlua or brandy into the blender for a tasty treat.

Provided by Miss Annie

Categories Shakes

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 cup milk
1/4 cup malt drink powder (or unsweetened malted milk powder)
1 tablespoon chocolate syrup or 1 tablespoon vanilla-flavored syrup
1 scoop chocolate ice cream or 1 scoop vanilla ice cream

Steps:

Combine all the ingredients in a blender.
Whip for 20 seconds and pour into a tall glass.

Nutrition Facts : Calories 573.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 35.4, Sodium 346.8, Carbohydrate 97.5, Fiber 4.6, Sugar 67.4, Protein 13.2

MONTREAL BAGELS

Montreal Bagels image

Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.

Provided by Lennie

Categories Yeast Breads

Time 1h22m

Yield 12 bagels

Number Of Ingredients 11

Ingredients

1 1/2 cups water
5 tablespoons sugar
3 tablespoons canola oil
1 (8 g) package dry yeast
1 tablespoon beaten egg
1 tablespoon malt drink powder or 1 tablespoon syrup
4 1/2 cups unbleached white bread flour (you may need more)
1 teaspoon kosher salt
1/2 cup poppy seed (or 1/2 cup sesame seeds, or be creative and try a combination)
6 quarts water
1/3 cup honey

Steps:

In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
Gently add enough flour to make a soft dough, about 3 cups.
Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
Let bagels rise for 30 minutes.
When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!

Nutrition Facts : Calories 292.4, Fat 6.7, SaturatedFat 0.7, Cholesterol 4.5, Sodium 217.2, Carbohydrate 52.2, Fiber 2.7, Sugar 14.4, Protein 6.4

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