Make your own Homemade Ovaltine — malted milk powder — easily and affordably. This sugar-free mix is perfect for milk, smoothies, cookies, cakes, and other baked goods.
When my younger sister (yes, the one known for her Mapo Dofu) was pregnant she developed a serious craving for chocolate malts. Chocolate malted shakes, cakes, and anything else malted were all she wanted. One afternoon she messaged that she was baking a chocolate malt cake.
I suggested she use homemade malted milk powder. She asked how I made it, and when I explained my simple method she replied, “Why haven’t you blogged this?”
So here it is: a pantry staple we’ve used for years. Back when I had just two kids I realized how much I was spending on commercial Ovaltine, since one of my kids wanted a third of a cup of Ovaltine in every glass of milk.
I make the mix without sugar. That’s partly personal preference, but it also gives everyone control over how sweet they want their drink. Kids can add sugar to taste — within reason — and adults can sweeten with stevia, honey, agave, or other sweeteners if desired.
Think of an old-fashioned, icy-cold glass of chocolate malted milk as an after-school treat — but made at home, cheaper, and with ingredients you choose.
Why leave the sugar out?
There are three good reasons to omit sugar from the base mix:
Control: You decide how sweet each cup will be. Malted milk powder has a natural sweetness, so adding sugar later usually results in a drink with less sugar than most commercial mixes. You can sweeten by taste with sugar, stevia, xylitol, honey, or agave.
Less clumping: A sugar-free base tends to clump less during storage.
Versatility: A sugar-free mix can be used in recipes — milkshakes, cookies, cakes, and more — without altering the original recipe’s sweetness.
Why make your own?
Homemade malted milk powder is far less expensive than store-bought mixes. A single container of malt powder yields many batches since you only use a few tablespoons per mix. Making your own also avoids preservatives and artificial colors commonly found in commercial products.
Instant dry milk and cocoa powder are available at most grocery stores. Malt powder can sometimes be found in the baking aisle of well-stocked grocers. If you prefer shopping online, these ingredients are easy to order.
Homemade Ovaltine – Malted Milk Powder
The mix can clump if stored a long time. If you plan to use it within a week or two, you likely won’t notice. For longer storage, break up any clumps with a fork before using.
This recipe has no added sugar but tastes naturally sweet. Before adding extra sugar, taste your malted milk first. If you want extra chocolate flavor without sugar, try using a chocolate-flavored stevia extract.
We use a small battery frother or a blender to mix the powder into cold milk; both make the drink frothy and smooth. If you don’t have a frother, a blender works well.
Connect with Foodie with Family
facebook | pinterest | instagram | twitter
Homemade Ovaltine | Malted Milk Powder (Chocolate and Plain)
Rebecca Lindamood
Ingredients
For the Plain:
- 2 cups instant dry milk whole or non-fat
- 6 tablespoons malt powder
For the Chocolate:
- 2 cups instant dry milk whole or non-fat
- 6 tablespoons malt powder
- 6 tablespoons unsweetened cocoa powder
Instructions
To Make the Homemade Plain Ovaltine:
-
Whisk together the malt powder and instant dry milk. Transfer to a clean, dry jar with an airtight lid. Store at room temperature for up to a year.
To Make the Homemade Chocolate Ovaltine:
-
Whisk together the malt powder, instant dry milk, and cocoa powder. If any lumps remain, press the mixture through a fine-mesh sieve.
-
Scoop into a clean, dry jar with an airtight lid and store at room temperature for up to a year.
To Mix Homemade Ovaltine (Plain or Chocolate):
-
Add 1/3 cup of dry mix to 8 ounces (1 cup) of cold milk. Use a frother or blender to combine. Sweeten to taste with sugar, honey, agave, or stevia.
Nutrition
Nutritional information is an estimate. Calculate values with the actual ingredients you use if needed.
Did you make this recipe?
Share your results on Instagram and tag @foodiewithfam with #foodiewithfamily so I can see your creation!
This post originally published on August 15, 2013; updated August 2015 and March 2021.