Malted Milk Chocolate Nougat Food

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.

MALTED MILK CREAM PIE

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs and sugar in a medium bowl. Sprinkle the melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down any puffy spots and press to close any gaps in the crust. Cool to room temperature.
• In a large bowl whisk the egg and yolks with the cornstarch. Keep the bowl near the stove and have a mesh sieve next to the bowl
• In a saucepan whisk together the milk and the malted milk powder until all of the lumps are dissolved. Add the sugar. Cook over medium heat until scalding (just before a full boil). Take the pan off the heat.
• Whisk the scalding milk into the egg mixture then pour the mixture back into the pan. Set the sieve over the bowl from the eggs. Return the pan to low heat and cook the custard, stirring constantly, until the mixture thickens and just begins to boil. Just a bubble or two is all you need to see.
• Immediately strain the pastry cream into the bowl. Add the vanilla and butter to the hot custard. Whisk until the butter is melted.
• Pour the warm pastry cream into the pie shell. Cool for 10 minutes, then cover the custard with a piece of waxed paper or buttered parchment (this prevents a skin from forming). Refrigerate for at least 2-3 hours until the filling is completely chilled and set.
• Make the topping: Whisk the malted milk powder into the cream until there are no lumps of milk powder. Add the powdered sugar and whip to full peak.
• Spread the cream over the custard filling. If desired, decorate the top of the pie with white or dark chocolate shavings. Serve immediately or chill until serving.

CHOCOLATE MALTED MILK SHAKE

Steps:

• Combine all ingredients in a blender or milk-shake machine.
• Blend at medium speed for 2 minutes and pour into a tall glass.

HOMEMADE OVALTINE | MALTED MILK POWDER (CHOCOLATE AND PLAIN)

Steps:

• Whisk together the malt powder and the instant dry milk. Scoop into a clean, dry jar with an airtight lid and store at room temperature for up to a year.
• Whisk together the malt powder, instant dry milk, and cocoa powder. If any lumps remain, force the powder through a fine-mesh sieve.
• Scoop the powder into a clean, dry jar with an airtight lid and store at room temperature for up to a year.
• Add 1/3 of a cup of the dry mix to 8 ounces of cold milk. Use a frother or blender to mix together, sweeten to taste with sugar, honey, agave, or stevia.

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

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.

MALTED MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

MALTED HOT CHOCOLATE

Steps:

• In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add chopped chocolate, and whisk until completely melted and combined.
• Pour malt powder into a warmed serving pitcher or another saucepan. Add hot chocolate mixture, whisking thoroughly until powder dissolves. Divide among four mugs; serve immediately.