Chocolate Malt Coffee Recipes

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

Steps:

• Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, malt powder, and baking powder together.
• Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
• Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
• Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not-they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
• Do Ahead
• Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.

Steps:

• In a small saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium heat until mixture comes to a boil; cook 1-2 minutes longer or until thickened. Remove from the heat; stir in chocolate and vanilla until smooth., Transfer to six dessert dishes, about 1/3 cup in each. Cover and refrigerate for at least 2 hours before serving., Garnish each serving with 2 tablespoons whipped topping, 1/2 teaspoon chopped malted milk balls and a cherry.,

Steps:

• In serving glass or mug, combine warmed chocolate milk, hot espresso, malted milk powder and syrup.
• Stir gently to combine.
• Garnish with chocolate whipped topping and shaved chocolate, if desired.
• Serve immediately.

Steps:

• Combine all ingredients in a large bowl.
• Stir until well blended.
• Store in an airtight container.
• To serve: stir 2 heaping tsp into 8 oz hot coffee.
• Yield: about 3 cup coffee creamer.

Steps:

• Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass. Add 2 ounces of hot water, and stir until ingredients have completely dissolved. Add 5 ounces cold water.
• Add soymilk, creamer, and ice, and stir well. Finish with whipped topping, if using. AWESOME!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set aside to cool.
• In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Mix in the melted chocolate Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until set. Let bars cool in the pan before frosting.
• To make frosting, cream together the butter, 1/4 cup of malt powder and salt. Gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. Spread over cooled bars before cutting into squares.