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Chocolate Malt Syrup
Tips: I developed this recipe at the request of a reader,
who wanted to know where to find a good chocolate malt syrup. I
know at least one company makes this, but I tried theirs and didn't
care for it, so this is my rendition. The syrup is quite sweet by
itself, but that gets toned down appropriately when combined with
other ingredients. Great for chocolate malted milk or a malted shake
(see Note), and the syrup will keep for a least a week in the fridge
if tightly covered once it's cold.
You'll need malted milk powder to make this; it's a blend of wheat
flour, dry milk, malted barley extract, lecithin, and salt. I can
find Carnation brand in a local market, so that's what I use, and
I use the Original, not the Chocolate, as the latter isn't chocolatey
enough. You'll also need unsweetened Dutch process cocoa powder.
I've found a small whisk to be the best tool for stirring this as
it heats, as that gets out any small lumps of cocoa a spoon might
leave behind.
Ingredients:
- 3/4 cup plus 2 Tbsp. malted milk powder
- 2/3 cup granulated sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- Few grains of salt
- 3/4 cup water
- 1 tsp. vanilla
Sift or strain the malted milk powder, sugar, cocoa powder, and
salt into a heavy-bottomed, 1-1/2 quart pot. Add about half the
water; with small whisk, stir until all ingredients are blended.
Gradually add remaining water. Place pot over medium heat.
Stir frequently as mixture heats, scraping down sides of pan occasionally
with rubber spatula. A layer of foam will appear on top of the mixture
as it heats and will not disappear as it boils-OK. Heat to rolling
boil; maintain a rolling boil for 3 minutes, stirring almost constantly
(do not beat) and reducing heat slightly if mixture threatens to
boil over. Remove from heat; stir in vanilla. Cool slightly before
pouring into heatproof container of at least 1-1/2 cup capacity.
Chill until very cold. A "skin" of foam will have solidified
on top of the syrup; remove it before using the syrup. Store, tightly
covered, in refrigerator.
Yields: About 1-1/4 cups
Note: For a malted shake, combine 2/3 cup cold milk, 4 Tbsp.
cold syrup, and 1 tsp. vanilla in blender container. Blend at low
speed until well-mixed. Add 1 cup (2 scoops) slightly softened vanilla
OR milk chocolate ice cream; cover and blend at high speed just
until smooth. Serve immediately! (2 servings)
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