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    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

    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

    *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
    Prevent your screen from going dark

    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!

    hot chocolate in a glass

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    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.

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    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

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    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! →

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