Definition of malted milk

The term "malted milk" originated in the late 19th century when a new process of adding malt extract to milk powder was invented. Malt is a by-product of the beer-making process, where grains like barley are sprouted and then dried. During the malt extraction process, water is added to the malt, creating a sweet, syrupy liquid called malt extract. In the case of malted milk, the malt extract is mixed with dried milk powder to create a thick, creamy drink. The combination of malt and milk provides a rich and nutty flavor, as well as a boost of protein and vitamins. Malted milk was popularized as a health beverage due to its high nutritional value and was often prescribed by doctors to help treat illnesses such as anemia and tuberculosis. The first commercially available malted milk product was Horlick's Malted Milk, created by James C. Horlick in 1884. Today, malted milk is still popular as an ingredient in baked goods, such as malted milk balls and malted milkshakes, and is commonly used as a flavoring agent in ice cream and cereal. In summary, malted milk is a product made by combining malt extract and milk powder, originating from the 19th century when a new process of adding malt extract to dried milk was created. It has a rich and nutty flavor, is packed with nutrients, and has been used in various health drinks, as well as as an ingredient in many modern foods.