Malted milk powder is a combination of fresh whole milk and an extract of cooked mash of malted barley and flour. This product is then dried to form a free-flowing powder. Malted milk powder has a unique flavor and is used in a variety of confectionery and beverage products.
Ingredients: extract of wheat flour, malt barley, whole milk solids, salt, sodium bicarbonate.
Nutrition: 29 calories per Tbsp.
For a simple yet beautifully old-fashioned malted milkshake: Add in this order: 4-6 oz cold milk, 1 1/2 oz flavored syrup, 2-3 ice cream scoops, 1 tbsp Malted Milk Powder.
Mated Milk Powder is a simple combination of wheat flour and malted barley, with milk, salt, and sodium bicarbonate (to properly adjust pH). The grain extracts within the powder give malted milk powder its deliciously roasted, toasty, earthy flavor, while the powdered milk in the malted milk powder adds the creamy richness. In the oven, the extra lactose helps baked goods brown, while also lending a cooked-milk flavor along the lines of butterscotch or toffee. (Note: this malted milk powder is non-diastatic and not to be confused with diastatic which has enzymes to assist in rising of dough). We love the phrase, “malted milk powder is something of an umami bomb for dessert.” (credit to Serious Eats website for that one!)
Malted Milk Powder is low and sugar and starch so it can be easily included in your favorite recipes without changing the consistency or ratio of the recipe’s ingredients. And, again, we’ll mention that this Malted Milk Powder is not to be confused with diastatic and non-diastatic malt powders. This Malted Milk Powder isn’t enzymatically active, so it will not have any impact on the behavior of yeast doughs. In that way, Malted Milk Powder is like non-diastatic malt powder, an inactive form of barley malt extract that is fairly high in sugar. What sets Malted Milk Powder apart is that it’s comparatively low in sugar thanks to the inclusion of wheat extracts and powdered milk, which serve to give it a more complex flavor overall.
To make use of malted milk powder at home, add it to taste in your favorite cookie doughs, cake batters, ice creams, and custards (bearing in mind that its milky notes will intensify with heat). It can even be added to bread dough to improve browning and flavor in recipes with a short fermentation period. The only real precaution you should take is to remember that it does contain added sodium, so you may need to cut back on the salt.
Due to the wheat and barley extracts, malted milk powder isn’t suitable for those who don’t eat gluten, and, of course, the powdered milk makes it non-vegan.
Recipe from Serious Eats:
Malted Chocolate Chip-Pecan Cookies Recipe
- 9 ounces sugar (about 1 1/4 cups)
- 8 ounces unsalted butter (2 sticks)
- 2 ounces Niblack malted milk powder (about 1/2 cup)
- 1 ounce barley malt syrup (about 4 teaspoons)
- 1/2 ounce Niblack Mexican Vanilla extract (about 1 tablespoon)
- 2 teaspoons Niblack baking powder
- 1 1/2 teaspoons kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 teaspoon ground Niblack Saigon Cinnamon
- 1/8 teaspoon baking soda
- 1 large egg
- 10 ounces all-purpose flour (about 2 cups)
- 10 ounces toasted Niblack pecan pieces (about 2 1/2 cups)
- 10 ounces roughly chopped chocolate, dark, milk, or white (about 1 3/4 cup)
Adjust oven rack to middle position, preheat to 350°F (170°C), and line two aluminum half sheet pans with parchment. Combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, and beat until soft and light, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a flexible spatula as needed. Resume mixing on low, add the flour, and, when fully incorporated, add pecan pieces and chopped chocolate.
With a pair of spoons, divide into about forty 1 1/4-ounce portions and arrange on half sheet pans, leaving about 2 inches in between each, as the cookies will spread significantly in the oven. Bake until puffed and pale gold around the edges, but still soft and pale in the middle, about 15 minutes. Cool directly on the sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely then store in an airtight container for up to 2 days at room temperature.
If you like, portioned dough can be divided between several heavy duty zip-top bags and refrigerated up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F, and bake as directed.