• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks

    5 from 1 review

    Double-Malted Hot Chocolate

    By Alanna Taylor-Tobin on Jan 4, 2012 (updated Jan 24, 2020) / 6 Comments

    Jump to Recipe Print Recipe

    glasses of hot chocolate

    My current favorite musical duo, The Two Man Gentlemen Band, have a thing or two to say about cacao-flavored dairy...

    And I'm quite certain that any proper gentleman (or woman) would enjoy this hot version made from whole milk, bittersweet chocolate, malted milk, and whiskey, all whisked together until frothy and smooth.

    jar of powder

    Malted milk has a warm, comforting flavor that you might recognize if you drank Ovaltine as a child (which I found neither warm nor comforting at the time, but now appreciate the way it adds old-school flavor, body and sweetness to this drink.)

    spoonful of powder

    The secret, if you can call it that, to good hot chocolate made with chocolate (rather than cocoa powder) is to whisk the bejeezus out of the milk and the stubborn chocolate in order to combine the two. You could use an immersion blender if you like, but a good thirty seconds of vigorous whisking brings the two components together, and creates a light, sippable texture.

    Use a good bittersweet chocolate and whiskey that you enjoy the flavor of.

    hot chocolate in a pot

    If you do, you might stay up all night long sippin' chocolate milk along with the Two Man Gentlemen Band. (I know I would like to.)

    two glasses of hot chocolate

    More Chocolate Recipes:

    • (Gluten-Free) Bittersweet Whiskey Brownies
    • Chocolate Bouchon Cakes with Black Pepper Ice Cream
    • Triple Chocolate Chile Cookies
    • Chocolate Pudding {vegan option}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this double malted hot chocolate recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Double-Malted Hot Chocolate

    Print Recipe Pin Recipe
    This is the ultimate in homemade hot chocolates!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Total: 10 minutes minutes
    Servings: 2 servings

    Ingredients

    • 1 cup whole milk
    • 1/3 cup bittersweet chocolate wafers (or a chopped bar; 60-70% cacao mass)
    • 1 tablespoon plus 2 teaspoons malted milk powder
    • 2 tablespoons whiskey

    Instructions

    • Heat the milk in a small, heavy-bottomed saucepan, swirling occasionally, until the milk is steaming and small bubbles form around the edges. Remove from the heat, and add the chocolate and milk powder, and whisk like mad until the hot chocolate is slightly frothy and the chocolate is completely incorporated, 30 seconds or so. Stir in the whiskey, pour into small cups, and top with a grating of chocolate.

    Notes

    Do use a good chocolate that you like the flavor of here; Tcho, Scharffen Berger and Valrhona are all excellent choices.
    Malted milk powder can sometimes be found near the ice cream section in markets, I picked mine up in the swoon-worthy bulk section at San Francisco's Rainbow Grocery Co-op.
    The amount of whiskey I use is relatively small and blends with the flavors of the malted milk; add more if you like, though you may need to add more milk powder as well.
    Grate a bit of chocolate over the top with a Microplane.
    Nutritional values are based on one of two drinks.

    Nutrition

    Calories: 304kcalCarbohydrates: 25gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 15mgSodium: 78mgPotassium: 368mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 172mgIron: 1.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Double-Malted Hot Chocolate

    Do use a good chocolate that you like the flavor of here; Tcho, Scharffen Berger and Valrhona are all excellent choices. Malted milk powder can sometimes be found near the ice cream section in markets, I picked mine up in the swoon-worthy bulk section at San Francisco's Rainbow Grocery Co-op. The amount of whiskey I use is relatively small and blends with the flavors of the malted milk; add more if you like, though you may need to add more milk powder as well. Grate a bit of chocolate over the tops with a Microplane.

    Makes 2 gentle servings

    1 cup whole milk
    1/3 cup bittersweet chocolate wafers (or a chopped bar; 60-70% cacao mass)
    1 tablespoon plus 2 teaspoons malted milk powder
    2 tablespoons whiskey

    Heat the milk in a small, heavy-bottomed saucepan, swirling occasionally, until the milk is steaming and small bubbles form around the edges. Remove from the heat, and add the chocolate and milk powder, and whisk like mad until the hot chocolate is slightly frothy and the chocolate is completely incorporated, 30 seconds or so. Stir in the whiskey, pour into small cups, and top with a grating of chocolate.

    hot chocolate in a glass

    You might also like...

    HolidayWinterChocolate
    « Persimmon Bread
    Quinoa, Kale and Sweet Potato Salad »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. thorick says

      January 05, 2012 at 10:48 pm

      mmmmmmmm.... c-h-o-c-o-l-a-a-a-a-a-t-e....

      Reply
      • Alanna says

        March 22, 2013 at 6:07 pm

        :)

        Reply
    2. foodhoe says

      January 15, 2012 at 11:04 pm

      i am glad to be introduced to the concept of bojon and your recipe sounds fantastic

      Reply
      • Alanna says

        March 22, 2013 at 6:06 pm

        Thanks, foodhoe!

        Reply
    3. Sarah Reid says

      March 22, 2013 at 12:23 pm

      You have this under gluten free, but malted milk isn't GF... is there a substitute?

      Reply
      • Alanna says

        March 22, 2013 at 6:10 pm

        Oh jeez, thanks for pointing that out! I'll fix that.

        A quick search returned BriesSweet White Sorghum Syrup as a substitute for malt extract. Here's the link: http://www.briess.com/food/Recipes-Apps/dairy.php#mes

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack