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Chocolate Malt Syrup

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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.


  • 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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