21 Delicious Malted Milk Recipes for Sweet Lovers

Nothing says comfort like the rich, creamy taste of malted milk, and we’ve rounded up 21 irresistible recipes that’ll have sweet lovers swooning. From decadent shakes to dreamy desserts, each dish is a nod to nostalgia with a delicious twist. Whether you’re a baking novice or a dessert pro, these treats are sure to delight. Dive in and discover your next favorite sweet indulgence!

Malted Milk Chocolate Chip Cookies

Oftentimes, the simplest recipes yield the most comforting results, and these malted milk chocolate chip cookies are no exception. Perfect for beginners and seasoned bakers alike, this recipe combines classic techniques with a touch of malted milk powder for a uniquely rich flavor.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup malted milk powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced between chewy and crisp, these cookies boast a deep malted milk flavor that complements the richness of the chocolate chips. Serve them slightly warm with a glass of cold milk for an indulgent treat, or crumble over vanilla ice cream for a decadent dessert.

Homemade Malted Milk Ice Cream

Whipping up a batch of homemade malted milk ice cream is a delightful way to indulge in a classic treat with a rich, nostalgic flavor. This recipe guides you through each step to ensure a creamy, dreamy dessert that’s perfect for any occasion.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk, chilled
• 3/4 cup granulated sugar
• 1/4 cup malted milk powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 4 large pasture-raised egg yolks, lightly beaten

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar dissolves completely, about 5 minutes.
2. Whisk in the malted milk powder, vanilla extract, and fine sea salt until the mixture is smooth and begins to steam, about 2 minutes.
3. Gradually add a small amount of the warm cream mixture to the beaten egg yolks, whisking constantly to temper the eggs, then pour the egg mixture back into the saucepan.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, ensuring a silky texture.
6. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

Perfectly creamy with a deep malt flavor, this ice cream pairs wonderfully with warm chocolate sauce or sandwiched between homemade cookies for an extra special treat.

Malted Milk Pancakes with Maple Syrup

Let’s dive into creating these fluffy, malted milk pancakes that promise a delightful start to your day, combining the rich flavors of malt with the sweet embrace of maple syrup.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup malted milk powder
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups whole milk, at room temperature
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Clarified butter, for greasing the pan
• Pure maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, malted milk powder, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract, stirring until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Avoid overmixing to ensure the pancakes remain light and fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Enjoy these malted milk pancakes with a generous drizzle of pure maple syrup. The malt powder lends a subtle, toasty depth to the pancakes, making them irresistibly tender with a slight chew. For an extra touch, serve with a dollop of whipped cream and a sprinkle of malted milk powder on top.

Classic Malted Milkshake

Blending the perfect malted milkshake is an art that combines simplicity with a touch of nostalgia. Begin by gathering your ingredients to ensure a smooth preparation process.

Ingredients

• 2 cups high-quality vanilla ice cream, slightly softened
• 1 cup whole milk, chilled
• 1/4 cup malted milk powder
• 1 tbsp pure vanilla extract

Instructions

1. Place the softened vanilla ice cream into a blender.
2. Add the chilled whole milk to the blender.
3. Sprinkle the malted milk powder evenly over the ice cream and milk.
4. Drizzle the pure vanilla extract into the blender.
5. Secure the blender lid and blend on medium speed for 30 seconds, or until the mixture is smooth and creamy. Tip: For a thicker shake, add more ice cream; for a thinner consistency, add more milk.
6. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated.
7. Blend again on high speed for an additional 15 seconds to achieve a perfectly smooth texture. Tip: Avoid over-blending to prevent the shake from becoming too liquid.
8. Pour the malted milkshake into a chilled glass immediately. Tip: For an extra touch, rim the glass with crushed malted milk balls before pouring.

Here’s a creamy, dreamy malted milkshake with a rich vanilla flavor and a hint of malt that’s irresistibly smooth. Serve it with a straw and a long spoon to enjoy every last drop, or top with whipped cream and a sprinkle of malted milk powder for a decorative finish.

Malted Milk Banana Bread

Creating a loaf of malted milk banana bread is a delightful way to transform overripe bananas into a moist, flavorful treat. Combine the rich, toasty notes of malted milk powder with the natural sweetness of bananas for a bread that’s irresistibly tender and aromatic.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup malted milk powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, malted milk powder, baking soda, and sea salt until well combined.
3. In a large bowl, mix the mashed bananas, melted butter, granulated sugar, beaten eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until no flour streaks remain. Tip: Overmixing can lead to a dense loaf, so stop as soon as the ingredients are combined.
5. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tip: For an even rise, gently tap the pan on the counter a few times to release any air bubbles.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

Banana bread emerges with a golden crust, a tender crumb, and a deep malted milk flavor that pairs wonderfully with a cup of coffee. Serve slices toasted with a smear of cream cheese or as the base for a decadent banana bread pudding.

Malted Milk Cupcakes with Vanilla Frosting

Yieldingly soft and subtly sweet, these malted milk cupcakes with vanilla frosting are a nostalgic nod to classic diner desserts, elevated with a modern twist. Perfect for beginners, this recipe breaks down each step to ensure bakery-quality results at home.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup malted milk powder
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• 2 tbsp whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, malted milk powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room temperature unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the pure vanilla extract until just combined.
6. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined after each addition.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the room temperature unsalted butter on medium speed until creamy, about 2 minutes.
11. Gradually add the sifted powdered sugar, pure vanilla extract, and whole milk, beating on low speed until combined, then increase to high speed until the frosting is light and fluffy, about 3 minutes.
12. Once the cupcakes are completely cool, frost them generously with the vanilla frosting.

Airy and moist, these cupcakes boast a delicate malt flavor that pairs beautifully with the rich, creamy vanilla frosting. For an extra touch, sprinkle a pinch of malted milk powder on top of each frosted cupcake for added texture and visual appeal.

Malted Milk Hot Chocolate

First, let’s dive into the comforting world of Malted Milk Hot Chocolate, a rich and nostalgic beverage that combines the deep flavors of cocoa with the sweet, creamy notes of malted milk powder. This recipe is perfect for those chilly evenings when you crave something indulgent yet straightforward to make.

Ingredients

• 2 cups whole milk
• 1/4 cup malted milk powder
• 2 tbsp high-quality cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 1/2 cup heavy cream, cold
• 1 tbsp confectioners’ sugar

Instructions

1. In a medium saucepan, combine the whole milk, malted milk powder, cocoa powder, granulated sugar, and fine sea salt over medium heat.
2. Whisk constantly until the mixture is smooth and begins to steam, about 3-4 minutes, ensuring no lumps remain.
3. Once steaming, reduce the heat to low and continue to whisk for another 2 minutes to fully dissolve all ingredients and deepen the flavors.
4. Remove the saucepan from the heat and stir in the pure vanilla extract.
5. In a separate bowl, whip the cold heavy cream and confectioners’ sugar to soft peaks using a hand mixer or whisk.
6. Pour the hot chocolate into two mugs, then top each with a generous dollop of the whipped cream.
7. For an extra touch of malt flavor, sprinkle a pinch of malted milk powder over the whipped cream before serving.

Delight in the velvety texture and the harmonious blend of chocolate and malt flavors in this Malted Milk Hot Chocolate. Serve it with a side of buttery shortbread cookies for dipping, or enjoy it as a luxurious standalone treat.

Malted Milk Pudding

Malted milk pudding is a delightful dessert that combines the rich, creamy texture of traditional pudding with the unique, toasty flavor of malted milk powder. This recipe is perfect for those looking to add a nostalgic twist to their dessert repertoire, offering a straightforward approach to a comforting classic.

Ingredients

• 2 cups whole milk
• 1/2 cup malted milk powder
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp unsalted butter, room temperature

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of whole milk, malted milk powder, granulated sugar, cornstarch, and fine sea salt until no lumps remain.
2. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 5 minutes.
3. Reduce the heat to low and slowly whisk in the lightly beaten eggs, ensuring they’re fully incorporated without curdling, about 2 minutes.
4. Continue to cook the mixture on low heat, stirring constantly, until it coats the back of the spoon, approximately 3 minutes.
5. Remove the saucepan from the heat and stir in the pure vanilla extract and unsalted butter until the butter is completely melted and the mixture is smooth.
6. Pour the pudding into a large bowl or individual serving dishes and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
7. Refrigerate the pudding for at least 2 hours, or until fully set and chilled.

Owing to its creamy texture and malted flavor, this pudding pairs wonderfully with a dollop of whipped cream or a sprinkle of crushed malted milk balls for added crunch. Serve it chilled for a refreshing dessert that’s sure to impress.

Malted Milk Brownies

Absolutely everyone loves a good brownie, but when you add the rich, toasty flavor of malted milk powder, you elevate this classic dessert to something truly special. Here’s how to make these indulgent treats at home, with a step-by-step guide that ensures success even for beginners.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 cup malted milk powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 teaspoon fine sea salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, stirring until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy texture.
4. Gently fold in the sifted flour, malted milk powder, cocoa powder, and fine sea salt, mixing just until the dry ingredients are moistened to avoid overworking the batter.
5. Stir in the semi-sweet chocolate chips, distributing them evenly throughout the batter for pockets of melty chocolate in every bite.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfectly fudgy brownies.
8. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Delightfully rich and fudgy, these malted milk brownies boast a deep chocolate flavor with a hint of malt that’s irresistibly complex. Serve them slightly warm with a scoop of vanilla ice cream for a decadent dessert that’s sure to impress.

Malted Milk Cheesecake

You might think making a cheesecake is daunting, but this malted milk version is surprisingly approachable, even for beginners. Let’s break it down into simple, manageable steps to create a dessert that’s both nostalgic and sophisticated.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp clarified butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup sour cream
• 1/2 cup malted milk powder
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with clarified butter.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted clarified butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the back of a measuring cup to create an even layer. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 3 minutes.
5. Gradually add the lightly beaten eggs to the cream cheese mixture, beating just until combined after each addition to avoid overmixing.
6. Fold in the sour cream, malted milk powder, and vanilla extract until the batter is uniform. Tip: Scrape the sides of the bowl regularly to ensure all ingredients are fully incorporated.
7. Pour the batter over the cooled crust and smooth the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Tip: Avoid opening the oven door during baking to prevent cracks.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
10. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

This malted milk cheesecake boasts a velvety texture with a rich, malted flavor that’s perfectly balanced by the tangy cream cheese. For an extra touch, drizzle with caramel sauce or sprinkle with crushed malted milk balls before serving.

Malted Milk Bread Rolls

Creating malted milk bread rolls is a delightful way to bring a touch of sweetness and softness to your baking repertoire. Crafted with care, these rolls are perfect for those who appreciate the nuanced flavors of malted milk powder in a tender, fluffy bread.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 3 cups bread flour, plus extra for dusting
• 1/2 cup malted milk powder
• 1 tsp fine sea salt
• 1/4 cup unsalted butter, softened
• 1 large pasture-raised egg, lightly beaten

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and sugar. Let stand for 5 minutes until frothy.
2. Add the bread flour, malted milk powder, and sea salt to the yeast mixture. Mix until a shaggy dough forms.
3. Incorporate the softened butter and beaten egg into the dough, mixing until fully combined.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
7. Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
8. Preheat the oven to 375°F. Bake the rolls for 15-18 minutes, until golden brown.
9. Transfer to a wire rack to cool slightly before serving.

Fresh from the oven, these malted milk bread rolls boast a tender crumb and a subtly sweet, malty flavor that pairs wonderfully with a pat of butter or a drizzle of honey. For an extra touch, serve them warm alongside a cup of coffee or tea for a comforting treat.

Malted Milk Fudge

Let’s dive into the creamy, dreamy world of homemade malted milk fudge, a nostalgic treat that’s surprisingly simple to whip up in your own kitchen. This recipe balances the rich, toasty flavors of malted milk powder with the sweet, velvety smoothness of classic fudge, creating a dessert that’s both comforting and sophisticated.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 cup malted milk powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. In a medium saucepan, combine the granulated sugar, cubed unsalted butter, and heavy cream over medium heat. Stir continuously until the butter is fully melted and the mixture is smooth.
3. Bring the mixture to a boil, then reduce the heat to medium-low. Continue to cook, stirring occasionally, until the temperature reaches 238°F on a candy thermometer, about 5-7 minutes. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming.
4. Remove the saucepan from the heat and carefully stir in the malted milk powder, pure vanilla extract, and fine sea salt until fully incorporated and the mixture is smooth.
5. Pour the fudge mixture into the prepared baking pan, using a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
6. Allow the fudge to cool at room temperature for at least 2 hours, or until set. Tip: For cleaner cuts, chill the fudge in the refrigerator for 30 minutes before slicing.
7. Using the parchment overhang, lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife. Tip: For a professional finish, wipe the knife with a warm, damp cloth between cuts.

Here’s how your malted milk fudge turns out: irresistibly creamy with a deep, malty sweetness that’s perfectly balanced by a hint of salt. Serve these squares alongside a cold glass of milk for a classic pairing, or crumble them over vanilla ice cream for an indulgent twist.

Malted Milk Tart

Just when you thought the classic milk tart couldn’t get any better, along comes this malted milk version to prove you wrong. Combining the creamy, custard-like filling of traditional milk tart with the rich, toasty flavors of malted milk powder, this dessert is a nostalgic yet sophisticated twist on a beloved favorite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 2 cups whole milk
• 1/2 cup malted milk powder
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the flour, chilled butter, 1/4 cup sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until golden. Tip: This blind baking ensures a crisp crust.
6. In a saucepan, whisk together the milk, malted milk powder, 1/2 cup sugar, cornstarch, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
7. Slowly whisk half of the hot milk mixture into the beaten eggs to temper them, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly, until very thick.
8. Remove from heat and stir in the vanilla and butter until smooth. Tip: Straining the filling through a fine-mesh sieve ensures a silky texture.
9. Pour the filling into the pre-baked crust and smooth the top. Chill for at least 4 hours, or until set.

Out of the fridge, this malted milk tart boasts a velvety filling with a deep, caramelized malt flavor, contrasted by the crisp, buttery crust. Serve it dusted with extra malted milk powder or alongside a scoop of vanilla bean ice cream for an extra indulgent treat.

Malted Milk Smoothie Bowl

Malted milk smoothie bowls are the perfect blend of nostalgia and nutrition, offering a creamy, dreamy base that’s both comforting and energizing. This methodical guide will walk you through creating this delightful dish, ensuring a flawless result every time.

Ingredients

• 1 cup frozen bananas, sliced
• 1/2 cup malted milk powder
• 1/4 cup Greek yogurt, full-fat
• 1/2 cup almond milk, unsweetened
• 1 tbsp honey, raw
• 1/4 tsp vanilla extract, pure
• 1/4 cup granola, artisanal
• 1 tbsp chia seeds
• 1/4 cup fresh strawberries, hulled and sliced

Instructions

1. In a high-speed blender, combine the frozen bananas, malted milk powder, Greek yogurt, almond milk, honey, and vanilla extract.
2. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker consistency, add more frozen bananas; for a thinner smoothie, add a splash of almond milk.
3. Pour the smoothie into a bowl, using a spatula to scrape every last bit from the blender.
4. Evenly sprinkle the granola and chia seeds over the smoothie bowl, creating a textured topping.
5. Arrange the sliced strawberries on top for a fresh, vibrant finish. Tip: For an extra touch of elegance, drizzle a small amount of honey over the strawberries.
6. Serve immediately to enjoy the contrast between the creamy base and the crunchy toppings. Tip: For a fun twist, serve with a side of extra malted milk powder for dipping the strawberries.

Yielded is a smoothie bowl with a velvety texture and a rich, malted flavor that’s perfectly balanced by the tartness of the yogurt and the sweetness of the honey. The granola and chia seeds add a delightful crunch, making each bite a symphony of textures. Consider garnishing with edible flowers for an Instagram-worthy presentation.

Malted Milk French Toast

Now, let’s dive into creating a delightful Malted Milk French Toast, a twist on the classic breakfast favorite that incorporates the rich, nostalgic flavor of malted milk powder for an extra layer of sweetness and depth.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 1 cup whole milk
• 1/4 cup malted milk powder
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp clarified butter
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the whole milk, malted milk powder, lightly beaten eggs, granulated sugar, pure vanilla extract, ground cinnamon, and fine sea salt until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring it coats the bottom of the pan evenly.
3. Dip one slice of brioche bread into the malted milk mixture, allowing it to soak for 30 seconds on each side for maximum flavor absorption.
4. Transfer the soaked brioche slice to the preheated skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy.
5. Repeat the dipping and cooking process with the remaining slices, adding the remaining clarified butter to the skillet as needed.
6. Serve the Malted Milk French Toast immediately, drizzled with maple syrup for a sweet finish.

With its crispy exterior and custardy interior, this Malted Milk French Toast offers a perfect balance of textures. The malted milk powder adds a unique, slightly caramelized flavor that pairs wonderfully with the richness of the brioche. For an extra indulgent twist, top with whipped cream and a sprinkle of malted milk powder before serving.

Malted Milk Donuts

Every baker knows the joy of biting into a perfectly fluffy donut, and these malted milk donuts are no exception. They’re a delightful twist on the classic, offering a rich, toasty flavor that’s irresistible.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup malted milk powder
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• Vegetable oil, for frying
• 1/2 cup confectioners’ sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, malted milk powder, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract, stirring until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing just until the dough comes together. Avoid overmixing to ensure tender donuts.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
5. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Use a donut cutter to stamp out donuts, re-rolling scraps as needed.
6. Carefully lower the donuts into the hot oil, frying in batches to avoid overcrowding, for about 1-2 minutes per side or until golden brown.
7. Transfer the fried donuts to a wire rack set over a baking sheet to drain and cool slightly.
8. While still warm, dust the donuts generously with confectioners’ sugar for a sweet finish.

Delightfully crisp on the outside and pillowy soft inside, these malted milk donuts boast a nuanced sweetness that’s perfectly balanced. Serve them alongside a cold glass of milk for a nostalgic treat, or get creative by dipping them in a chocolate glaze for extra indulgence.

Malted Milk Rice Pudding

Every now and then, a recipe comes along that combines the comfort of a classic with a twist that makes it unforgettable. Malted milk rice pudding is just that—a creamy, dreamy dessert that marries the nostalgic flavor of malted milk with the comforting texture of traditional rice pudding.

Ingredients

• 1 cup Arborio rice, rinsed
• 4 cups whole milk
• 1/2 cup malted milk powder
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 2 tbsp unsalted butter
• 1/2 cup heavy cream

Instructions

1. In a medium saucepan, combine the rinsed Arborio rice and whole milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and stir in the malted milk powder, granulated sugar, vanilla extract, and fine sea salt. Continue to cook, stirring frequently, for 25 minutes or until the rice is tender and the mixture has thickened.
3. Tip: For an extra creamy texture, stir the pudding more frequently during the last 10 minutes of cooking.
4. Remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated.
5. Tip: Letting the pudding sit for 5 minutes off the heat before adding the butter allows the flavors to meld beautifully.
6. Gently fold in the heavy cream to lighten the texture of the pudding.
7. Tip: For a smoother consistency, you can whisk the heavy cream before folding it into the pudding.
8. Transfer the pudding to serving bowls and let it cool slightly before serving, or cover and refrigerate for a chilled dessert.

Here, the malted milk powder adds a rich, toasty depth to the pudding, while the heavy cream ensures a luxuriously smooth finish. Serve it warm with a sprinkle of malted milk powder on top for an extra touch of flavor, or chill it for a refreshing summer treat.

Malted Milk Scones

Yield to the comforting embrace of homemade scones with a twist—malted milk powder adds a nostalgic depth to these tender, flaky delights. Perfect for a leisurely weekend brunch or a thoughtful gift, these scones are a testament to the magic of simple ingredients transformed by care and technique.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup malted milk powder
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted flour, malted milk powder, sugar, baking powder, and sea salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate bowl, whisk together the lightly beaten eggs, heavy cream, and vanilla extract until smooth.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined—do not overmix.
6. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Using a sharp knife or bench scraper, cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream for a golden finish.
8. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unveil scones that boast a crisp exterior giving way to a moist, tender crumb, with the malted milk powder lending a subtle, caramel-like sweetness. Serve them warm with clotted cream and jam, or enjoy them as is with a cup of strong coffee for a truly indulgent experience.

Malted Milk Layer Cake

Unveiling the secrets to a perfectly balanced Malted Milk Layer Cake, this recipe guides you through each step with precision, ensuring a delightful outcome even for beginners.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 3/4 cup malted milk powder
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk, at room temperature
• 1/2 cup clarified butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, malted milk powder, baking powder, and fine sea salt until well combined.
3. Add the whole milk, clarified butter, lightly beaten pasture-raised eggs, and pure vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
4. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for even baking.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even color.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Creating this Malted Milk Layer Cake results in a moist, tender crumb with a rich, nostalgic flavor. For an extra touch, serve each slice with a sprinkle of malted milk powder or a side of vanilla bean ice cream.

Malted Milk Truffles

Unveiling the secrets to creating the most indulgent Malted Milk Truffles, this guide will walk you through each step with precision, ensuring even beginners can achieve confectionery perfection.

Ingredients

• 1 cup heavy cream
• 12 oz high-quality dark chocolate, finely chopped
• 1/4 cup malted milk powder
• 2 tbsp unsalted butter, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup cocoa powder, for dusting

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer, about 180°F, stirring occasionally to prevent scorching.
2. Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring all pieces are submerged. Let sit for 2 minutes to soften.
3. Add the malted milk powder, unsalted butter, and vanilla extract to the bowl. Whisk gently until the mixture is smooth and glossy, about 3 minutes. Tip: Avoid over-whisking to prevent air bubbles.
4. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture. Chill in the refrigerator until firm enough to scoop, about 2 hours.
5. Using a small cookie scoop or a teaspoon, portion the mixture into 1-inch balls. Roll each ball between your palms to smooth, then dust with cocoa powder. Tip: For a cleaner finish, dust your hands with cocoa powder before rolling.
6. Arrange the truffles on a parchment-lined tray and chill for an additional 30 minutes to set. Tip: Store truffles in an airtight container in the refrigerator for up to 2 weeks, bringing to room temperature before serving for optimal flavor.

Creating these Malted Milk Truffles yields a rich, velvety texture with a deep chocolate flavor, accented by the subtle sweetness of malt. Serve them as a sophisticated finish to a dinner party or package them in decorative boxes for a heartfelt homemade gift.

Malted Milk Waffles

Malted milk waffles bring a nostalgic twist to your breakfast table, combining the rich, toasty flavors of malted milk powder with the light, crispy texture of classic waffles. Perfect for those mornings when you crave something a little extra special, this recipe guides you through each step to ensure waffle perfection.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup malted milk powder
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 1/2 cups whole milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for batter as soon as mixing is complete.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, malted milk powder, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, whisking until the mixture is homogenous.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the waffles light and fluffy.
5. Ladle the batter onto the preheated waffle iron, using about 1/2 cup per waffle, and cook until golden brown and crisp, about 4-5 minutes, depending on your waffle iron.
6. Tip: For extra crispiness, let the cooked waffles sit on a wire rack in a single layer instead of stacking them, which can trap steam and soften them.
7. Tip: If the batter seems too thick, adjust by adding a tablespoon more milk at a time until the desired consistency is reached.
8. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch, ensuring they’re all served hot.

Rich in flavor with a delightful crunch, these malted milk waffles are a breakfast game-changer. Serve them with a drizzle of honey and a sprinkle of malted milk powder for an extra layer of sweetness and texture, or pair with fresh berries and whipped cream for a decadent twist.

Conclusion

Valuable for any sweet tooth, this roundup of 21 malted milk recipes offers a treasure trove of delicious ideas to satisfy your cravings. From shakes to cookies, there’s something for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your favorites on Pinterest so fellow dessert lovers can enjoy these treats too. Happy baking!