Best 3 Super Duper Cocoa Rific Coffee Malt Recipes

In the realm of delectable desserts, the Super Duper Cocoa-rific Coffee Malt stands tall as a symphony of flavors that tantalizes the taste buds. This exceptional creation combines the rich, decadent taste of cocoa with the invigorating essence of coffee and the smooth, creamy texture of malt, resulting in a dessert that is both indulgent and satisfying. As you embark on this culinary journey, you'll discover a treasure trove of variations that cater to diverse preferences, from the classic Cocoa-rific Coffee Malt to the luscious Chocolate Malt and the refreshing Coffee Malt. Each recipe unveils a unique blend of ingredients that harmoniously unite to deliver a symphony of flavors, textures, and aromas. Prepare to be captivated by the irresistible allure of the Super Duper Cocoa-rific Coffee Malt and its delightful variations, as they transport you to a realm of pure indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

SUPER-DUPER COCOA-RIFIC COFFEE MALT

Super-Duper Cocoa-rific Coffee Malt image

Provided by Hungry Girl

Categories Drink Recipes (Smoothies, Cocktails & More)

Number Of Ingredients 8

Ingredients

2 tsp. malted milk powder (find it with the cocoa powder at the market)
2 tsp. sugar-free French vanilla powdered creamer (like the kind by Coffee mate)
1 tsp. unsweetened cocoa powder
1 tsp. instant coffee granules
1 packet natural no-calorie sweetener (like Truvia)
1/4 cup unsweetened vanilla almond milk
5 - 8 ice cubes or 1 cup crushed ice
Optional topping: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free Cocowhip Light)

Steps:

In a tall glass, combine malted milk powder, powdered creamer, cocoa powder, coffee granules, and sweetener with 1/4 cup hot water. Stir to dissolve.
Add almond milk and 2/3 cup cold water. Stir well, and add ice.

Nutrition Facts : Calories 64

COFFEE MALTEDS

Coffee Malteds image

These malted milk powder and coffee cookies bring back memories. Use ground espresso beans and unflavored malt powder.

Provided by Dorie Greenspan

Categories Cookies Bake Milk/Cream Coffee

Yield Makes about 3 dozen cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unflavored malted milk powder
1/2 teaspoon baking powder
8 tablespoons unsalted butter, cut into chunks, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
1/2 teaspoon fine sea salt
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract

Steps:

Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk the flour, malt powder, and baking powder together.
Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not-they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
Do Ahead
Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.

HG'S SUPER-DUPER COCOA-RIFIC COFFEE MALT!

HG'S SUPER-DUPER COCOA-RIFIC COFFEE MALT! image

Categories Coffee

Yield 1 drink

Number Of Ingredients 6

Ingredients

1 tsp cocoa powder
2 tsp malted milk powder
1 flat teaspoon instant coffee
3 Splenda packets
2 oz. 8th Continent Light Vanilla Soy Milk
1 tbsp fat free Coffee-mate liquid

Steps:

Put all dry ingredients in 16 oz. glass. Dissolve in 2 oz. hot water. Add 5 oz. of cold water and a LOT of crushed ice (or cubes). Top off with soy milk and Coffee-mate.

Tips:

Use high-quality coffee: The type of coffee you use will have a big impact on the flavor of your malt. Choose a coffee that you enjoy drinking on its own.
Don't over-extract your coffee: If you brew your coffee for too long, it will become bitter. Aim for a brew time of around 4 minutes.
Use fresh milk: Fresh milk will give your malt a richer flavor than powdered milk.
Don't be afraid to experiment: There are many different ways to make a malt. Feel free to add your own favorite ingredients, such as chocolate syrup, whipped cream, or marshmallows.

Conclusion:

The super duper cocoa-rific coffee malt is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be customized to your own taste. Whether you like it simple or loaded with toppings, the super duper cocoa-rific coffee malt is sure to satisfy your craving for something sweet and caffeinated.