Hot Caramel Malted Milk
Inspired by techniques from Cassie Best (BBC Good Food).
Hot caramel malted milk: whole milk whisked with caramel until smooth and steaming, then poured over a spoonful of malted milk powder in each mug.
Always check the labels of the products you use.
Method
- 1
Heat. Warm the milk and caramel in the saucepan over medium heat, whisking until the caramel melts in smoothly, until steaming but not boiling.
- 2
Serve. Divide the malted milk powder between the mugs, pour over the hot caramel milk and stir well so no lumps are left. Serve straight away.
Storage
Best made fresh. Leftovers keep in a covered jug in the fridge for 1 day; reheat gently, whisking.
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low salt: 0.23 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 171 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
26.4 g per serving
52.8 % of the 50 g daily maximum · 105.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- whisk
- 4 mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 285 kcal |
| Protein | 9.8 g |
| Carbohydrate | 38.9 g |
| of which sugars | 36.2 g |
| of which free sugars | 26.4 g |
| Fat | 10.1 g |
| of which saturates | 5.9 g |
| Fibre | 0 g |
| Salt | 0.39 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
