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Entries tagged with 'malt'

Bake the Book: Malted Chess Pie

Sweets Emma Kobolakis 4 comments

This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo. More

Malted Chess Pie

Serious Eats Emma Kobolakis Post a comment

This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo. More

One Bowl Baking: Chewy Malted Chocolate Chip Cookies

Sweets Yvonne Ruperti 1 comment

Buttery, milk-malty, and chocolatey, these one-bowl cookies are eggless too. More

Chewy Malted Milk Chocolate Cookies

Serious Eats Yvonne Ruperti 7 comments

Buttery, milk-malty, and chocolatey, these one-bowl cookies are eggless too. More

How to Identify Malt Flavor in Beer: Specialty Grains

Drinks Mike Reis 2 comments

When it comes to malt flavor in beer, it's helpful to think of your grist (the sum of all grains used in the beer's mash) as a choir. The base grain fills out the risers—the core of the choir's sound—but fades into the background as bold soloists strut their stuff. Specialty grains are those soloists. And what a delicious song they sing. More

How To Identify Malt Flavor in Beer: Base Malts

Drinks Mike Reis 2 comments

Now that you're getting pretty darn good at identifying different hop varieties, it's time we looked at another major flavor contributor in beer: malt. You've seen how its made, and if you've ever had Grape Nuts, you've got a pretty good idea of how it tastes on its own. But how can you tell which malts you're drinking when you're drinking beer? More

Behind the Scenes at the MillerCoors Malthouse

Drinks Mike Reis 2 comments

Malt is undeniably more important to beer production than hops—it not only provides the foundation for beer's flavor, but it also imparts the essential sugars necessary for fermentation. Without malting, there is no beer. But ask a homebrewer about his malt, and you'll probably get blank stares. More

Scooped: Malted Milk Toffee Crunch Ice Cream

Sweets Max Falkowitz 4 comments

If you were the kind of kid to mix three times the recommended amount of Ovaltine into your milk, this is the ice cream for you. More

Malted Milk Toffee Crunch Ice Cream

Serious Eats Max Falkowitz 4 comments

Two nostalgic classics that play better together: a sweet, creamy malted milk base and the salty-nutty crunch of toffee. More

Chocolate Malt Marshmallows

Serious Eats Caroline Russock Post a comment

Once you've figured out the method to marshmallow making madness a whole world of puffy possibilities opens up to you. These Chocolate Malt Marshmallows from Shauna Sever's Marshmallow Madness take marshmallows to the soda fountain, creating a poppable version of a chocolate malted. More

Homebrewing: How to Make Your Own Crystal Malt

Drinks Joe Postma 8 comments

Crystal malts are a staple in almost every beer recipe. Light crystal malt, like C-20, is used in pale ales, the darker C-120 can be used in stouts, and every recipe in between calls for some variety of crystal. Since crystal malts are among the few styles that do not need to be mashed, they are ideal for extract and partial-mash brewers to use as steeping malts. Anyone can make this fabulously versatile malt at home. All it takes is any standard pale malt, some water and a few hours in the oven. More

Homebrewing: Base Malt

Drinks Peter Reed 6 comments

Two weeks ago I made the case for all-grain brewing and introduced the basics of building a mash tun. You may not have realized yet, but now that you have a mash tun (or will soon), you have suddenly become much more interested in malted barley. Today I want to show you how to get the best quality from your base malt. More

Delicious Banana Malts at Cream City Custard in West Allis, WI

Drinks Lacey Muszynski Post a comment

A relative newcomer to the frozen custard scene in Milwaukee, Cream City Custard is a big, bright, clean restaurant that acts as a neighborhood meeting spot. It follows the standard "flavor of the day" custard format, and on the savory side of things, serves a huge array of burgers, sandwiches, and Greek specialties. More

Scooped: Malted Milk Chocolate Ice Cream

Sweets Max Falkowitz 5 comments

Until I work out buttered popcorn ice cream (just a matter of time, folks), I'm calling this the perfect movie ice cream flavor. Unless you're a malt maniac (hi, Ed!), you probably only eat malted milk balls in movie theaters. But they're candy to love: a rich malty flavor just complicated enough in a supremely chompable shell. I'm pleased to report they make the transition to ice cream exceedingly well, chomps and all. More

When You Can't Get a Shamrock Shake Anymore: Dean & Deluca's Mint Chip Maltballs

Sweets Jenny McCoy 10 comments

My favorite ice cream of all time is Mint Chocolate Chip—it always has been, always will be. And when blended into a shake with a heavy-handed dash of malt powder, I'm in heaven. It's my version of a gourmet Shamrock Shake, that amazing blend of frozen vanilla soft serve, peppermint flavoring, and green dye at select McDonald's during St. Patty's time. So when I recently stumbled upon a tin of bright green Mint Chip Maltballs at Dean & Deluca, I was ecstatic. More

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