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Drink

Malted Milk

A sweet beverage made from malted milk powder, hot water, milk, sugar, and optional port or sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Malted Milk

Why it works: Milk and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Malted Milk

Ingredients

Directions

  1. In a bowl, mix the malted milk powder with hot water gradually to form a smooth paste.

  2. Add the hot milk and stir well.

  3. Sweeten to taste and add port or sherry wine if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Malted milk powder
Provides the characteristic malty flavour and sweetness of the drink.
Hot milk
Adds creaminess and body, mellowing the drink into a smooth, rich texture.

The step that matters

Mixing the malted milk into a smooth paste. Adding hot water gradually lets the powder dissolve evenly. Dumping it in all at once tends to leave lumps that stay stubbornly dry and do not blend into the liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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