Did you grow up with any of the above? Did you like them? I do. I love Malt drinks. I recently found out not everyone grew up with them! Sadness!
Milo apparently originated from Australia. It is the most chocolatey of the three. You can spoon the mixture straight out of the tin and eat it and you’d be a happy person. I *think* there were Milo choclate bars? I might have had them, probably not as good as straight out of the tin Milo anyway. Ovaltine came in the original malt flavour as well as a chocolatey malt. It wasn’t quite as chocolatey as Milo but I don’t think I had a problem spooning it out from the jar and eat it. We didn’t have Horlicks as much, though I remember they made a type of candy that was like the horlicks compressed into a powder tablet, those were fantastic. … they were okay as drinks too I guess.
You see, I am lactose intolerant. But I didn’t know this until I left home. Growing up, my mom made sure my brother and I each have a steaming cup of powdered milk every morning. *shudder* I still gag when I smell powdered milk (which is unfortunately an ingredient of the fantastic sourdough Brioche so I have to smell it regularly). The most disgusting thing is when it is 30°c+ outside and you are trying to get this down. Ugh. I always end up having stomach discomfort the whole day after the drink. I had no idea lactose intolerance was a thing. So I dealt with that discomfort all through my childhood until I left home and I can finally stop drinking that shit. The discomfort and pain magically went away. Oh it was a glorious time. It was AMAZING! It was like being reborn as a person who doesn’t have pain all the time. I still like some dairy like cheese and yoghurt but at least I know to pop a pill before I eat them or know exactly how much I can ingest before I suffer.
Anyway. This long anecdote is to tell you even though I suffer when I drink dairy, I had always enjoyed a good cup of malt milk. It was something I liked enough that through all the pain and bloating, was still a fond memory. … though I suppose maybe that is why I am remembering them more as tasty chocolatey powder and candies and less as drinks.
SO. Yes. The internet generally suggested if you want to bake stuff with malt milk powders, Horlicks should be the choice because it is more malt milk powder and less sugar. I couldn’t find any locally, and apparently there are many versions of the mixture and some are better than others. I couldn’t tell which is what on Amazon so I opted for just a plain Malt milk powder from Hoosier Hill Farm. I figured this should be good for all kinds of baking.
The downside is this:
Though it is just the right stuff for baking.
I tried making a chocolate malt cupcake. That one didn’t turn out so well, I might challenge it again at some point. Cupcakes are too fiddly anyway, you have to make more than one and put frosting on them. Too much work.
Bundt cake is the answer. You can probably make a loaf cake too, but I think if you have a fancy bundt cake tin (which I don’t have), it just looks so much more impressive. Even if you just use a standard bundt tin it looks like a huge doughnut. And people like doughnut, right? Win win situation.
I looked around and there are a few good recipes with malt bundt cakes. The original recipe below called for a vanilla glaze on top. I was very attached to the chocolate idea so I tried for chocolate.
There is some room for improvement, but it turned out alright. I’d be happy to share this with other people. Maybe you would too.
Next time I think I want to try to make a malt chocolate chip cookie. … maybe. We’ll see.
Recipe from Pastry Affair
Makes 1 Bundt Cake
113g Room Temperature Butter, plus extra for greasing
280g Granulated Sugar
3 Large Eggs
120g Sour Cream (or plain yoghurt)
75g Vegetable Oil
Seeds from 1 Vanilla Bean
1 Tsp Vanilla Extract (or if you don’t use the bean, use 2 Tsp)
265g Cake Flour, plus extra for dusting
40g Malt Milk Powder
2Tsp Baking Powder
1Tsp Baking Soda
3/4 Tsp Salt
28g Unsalted Butter
55g Semi Sweet Chocolate
2 Tbsp Milk
125g Icing Sugar
1/2 Tsp Vanilla extract
1. Preheat oven to 180°c/350°f
2. Grease your bundt tin. Make sure you cover all the nooks and crannies. If you have one of them fancier shaped bundt tins with lots of little crevices you might want to just spray them with a cooking spray. You want to make sure you have covered every bit of the tin with some form of grease. Then, spoon some flour into the tin make sure a thin layer of flour coating the entire tin. Your cake will not give you any trouble this way. If you even miss one spot, there is a GOOD chance your cake will stick to it and won’t release its beautiful form. SO MAKE SURE YOU DO THIS.
3. Cream butter and sugar together till white and fluffy. Then, add in the eggs one at a time and make sure it is mixed thoroughly. Then add sour cream, vanilla and oil. Mix till combined.
4. Combined all your dry ingredients, sift if you like. I didn’t bother. Slowly add the flour mix into the batter. If you are using a stand mixer, make sure you scrape the bottom of the mixing bowl from time to time.
5. Once combined, add milk. It would go from a thick batter to one you can actually pour. So pour it into your tin to about 80% filled and stick it in the oven. Bake for 40-55 minutes. Check with a skewer or toothpick to make it is all done.
6. Place it on a cooling rack and allow to cool completely. You can do a glaze, or you can always just dust some icing sugar on top. It’d be nice that way as well.
To make the glaze:
1. Melt the butter and chocolate over low heat (or a bain marie if you don’t trust yourself). Add in the icing sugar, vanilla and milk. Whisk till it is nice, glossy and smooth.
2. You can adjust the consistency a bit by adding a bit more milk or a bit more icing sugar depending on how thick or thin you want it. The glaze sets quite quickly so I would suggest you pour it right away. I waited for a few minutes and it ended up being hard to pour on so I had to use a spatula to help spread it.