a collaborative blog for friends who love food.

Thursday, September 3, 2009

oh where have all the malts gone?

Why are there no vanilla malts in the mid-atlantic? And why do people always seem to think of their grandparents when I mention malts? After a malted milk powder search of several grocery stores near my WDC home, I came up empty handed. I had to travel all the way home to Michigan to find this tasty treasure. To my surprise, I not only found the regular old malted mix but rows full of chocolate and strawberry too! Is the malt a food particular to only certain regions of the country, or is it a vanishing product of the 50’s soda fountain shop era? Well whatever the case, I say bring back the malt!

What is malted milk anyway?
Malted milk powder is a mixture of grains (barley and wheat) combined with whole milk and evaporated to form a powder. The powder used in the frozen treats we know of as malted milkshakes is referred to as non-diastatic because it has no enzymes. However, diastatic malt powder, with all its enzymes that break down starch into sugar, can be used in baked goods to help them rise or in fermenting beverages. Nutritionally malt powder is neither here nor there, but it deserves a place in everyone’s diet nonetheless. Try mixing it in baked goods for a flavorful sweetness and extra shine. Sprinkle it over your ice cream sundae as a topping. Or…try a malted milkshake.

Classic Vanilla Malt

  • 2 large scoops vanilla ice cream
  • 1 tbls malted milk powder
  • 1/3 cup milk

Blend above ingredients and enjoy!

*Fun Food Fact: In America we know malted milk balls as Whoopers, but in England they’re called Malteasers (teehee)

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