Malt is a flavour, not just a sweetener

Malted drinking powders bring a toasted cereal note that softens the edge of cocoa. They are not interchangeable with pure malt extract, brewing malt or a plain chocolate powder. Use a product intended for drinks and check how much its manufacturer normally recommends for milk.

Some powders already contain sugar and milk solids, which is why the extra sugar here is optional. Taste the cooled mixture rather than judging only while it is warm. A drink that seems quite sweet in the saucepan may feel different over ice, but that does not mean it needs to be made extremely sweet in advance.

Keep the mixture moving

The paste stage helps prevent both cocoa and malt powder from collecting in dry pockets. Add the first spoonful of milk slowly, work the powder smooth, and then loosen it gradually. Dumping the whole quantity of powder into a cold glass makes the same job much harder.

A hand whisk is sufficient; there is no need to blend unless your chosen powder specifically requires a different method. If a few stubborn lumps remain, pour the mixture through a small sieve before chilling. Do not repeatedly heat it just to chase a tiny amount of sediment.

Serve in two modest glasses rather than one oversized portion. The cereal flavour is richer than plain chocolate milk, and a small serving alongside a snack is often more enjoyable than a very large glass that warms before it is finished.

What you'll need

  • 400 ml milk, divided
  • 25 g malted drinking powder suitable for mixing with milk
  • 2 tsp unsweetened cocoa powder
  • 1–2 tsp caster sugar, optional
  • 100 g ice cubes

Let's make it

  1. Read the malted powder's preparation instructions and allergen label. Warm 100 ml of the milk gently in a small saucepan.
  2. Mix the cocoa and malted powder with a tablespoon of the warm milk into a paste, then gradually whisk in the rest of that warm portion. Stir until evenly dispersed, adding optional sugar only if needed.
  3. Whisk in the remaining cold milk. Cool in a cold-water bath for about 15 minutes, then pour over ice in two glasses. Stir again just before drinking.

Make it your own

For a stronger chocolate flavour, add another half-teaspoon of cocoa to the paste on the next batch.

Do not assume a malted powder is dairy-free or gluten-free; changing the liquid alone does not remove allergens already in the powder.

Keeping it fresh

Keep the prepared drink covered in the fridge at 5°C or below and use within 24 hours, following any earlier milk use-by date. Store without ice and whisk or stir before serving.

Allergen notes

Contains milk. Malted powders commonly contain barley and may contain wheat, soya or additional milk ingredients; read the exact product label.