With fruity, bittersweet flavor from dark chocolate, nuttiness from malted milk powder, and a pinch of salt to bring it all together, this hot chocolate is a little sweet, a little salty, and oh-so-satisfying.
Fruity, bittersweet dark chocolate, nutty malted milk powder, and a pinch of salt make this beverage a little sweet, a little salty, and oh-so-satisfying.
Seasoning the beverage with a pinch of salt highlights the chocolate and malted milk powder’s complex, earthy flavors. That’s precisely what I did. And over the years, I’ve developed a very specific method for making the drink exactly the way I like it. I’ve experimented with different types of milks, chocolates of various percentages, and switched up the amount of malted milk powder until I arrived at my ideal version: a hot chocolate that has the fruity, bittersweet flavor of dark chocolate and a rich nuttiness from three tablespoons of Horlicks.
Many bakers, including former Serious Eats editor Stella Parks, use malted milk powder to give their baked goods a savory depth. Stella calls the ingredient “,” as it has a satisfying “roasted, toasted, earthy flavor,” a pleasant creaminess from the powdered milk, and a touch of salt that rounds everything out. Adding several spoonfuls of malted milk powder is an effortless way of making desserts and beverages taste a bit more complex, and it’s how I give my hot chocolate oomph.
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