Why drink Milo/Bournvita/Ovaltine/Nesquik when you can drink this?
|Dark chocolate milk with a luscious malted caramel ribbon. And also, look at the sunshine!|
(Bournvita anyone? When I was eight, I used to be able to find huge economy sized tubs of this crunchy brown stuff in Carrefour. The only way I would ever drink bovine mammary secretions was to stir about three teaspoons of Bournvita and three teaspoons of sugar into every mug, to disguise the taste. Miraculously, I have no cavities/Type II diabetes from those days.)
I buy Saunders barley malt extract from the supermarket in hefty one-kilo tins. It's the only brand I've used because it's the only one available, but I'm sure other brands would be comparable, since Saunders is just pure malted barley. It's what Bournvita, Milo, Ovaltine and the rest claim to be made from, but they're mostly sugar and dried milk and flavourings with a few vitamins thrown in. Barley malt extract is far more wholesome, despite the somewhat dismal name (although nothing trumps nutritional yeast, IMO). Also, if any of you ever read the original Winnie the Pooh books by A.A. Milne, it's what Tigger eats.
Also, I watched the Girl with the Dragon Tattoo (the American one); Lisbeth has this IKEA mug! So now I love this mug even more. I grow very attached to crockery.
Malted Chocolate Milk
- 8g (1 tbsp) very dark cocoa powder (Dutch cocoa powder)
- hot water (to make cocoa paste)
- 275g fortified soymilk (cold or hot, I used cold as I like my malt undissolved; choose fortified so you get calcium!)
- sweetener, optional (depending on how sweet your soymilk is and how much of a sweet tooth you have; I use about 3 drops of Nunaturals stevia for unsweetened soymilk)
- 20-30g malted barley syrup
Measure cocoa and sweetener into mug. Add just enough hot water to mix a smooth, lump-free paste. Pour in soymilk and stir thoroughly to make chocolate milk. Spoon in barley and either stir well to dissolve or eat as is (I obviously prefer the latter, see pictures).