Along with putting a heaping spoonful in a glass of ice cold milk. You could try some of these.

Have Fun,

Joe

MALTED MILK COOKIES
2 1/2 c. flour
3/4 c. plain malted milk powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. brown sugar (firmly packed)
1 c. butter, at room temp.
2 lg. eggs
2 tsp. vanilla extract
2 tbsp. sweetened condensed milk (not evaporated)
2 c. milk chocolate chips

1. Heat oven to 300 degrees. Have ungreased cookie sheets ready.
2. In a bowl mix flour, malted milk powder, baking soda and salt.
3. In a large bowl, mix sugars with an electric mixer. Add butter and beat until blended. Add vanilla, condensed milk and eggs. Beat at medium speed until pale and fluffy, about 2 minutes.
4. Add flour mixture and chocolate chips. Mix at low speed until just blended. Do not over mix. Drop rounded tablespoonful on ungreased cookie sheet.
5. Bake 23 to 25 minutes until cookies are slightly brown around edges.

MALTED MILK CLUSTERS
1/4 c. natural flavor instant malted milk powder
3 tbsp. milk
1/4 c. light corn syrup
1 tbsp. margarine
5 c. Cocoa Puffs cereal
1 1/2 c. milk chocolate chips
Heat malted milk powder and milk in 3-quart saucepan over low heat, stirring constantly until slightly thickened. Stir in corn syrup and margarine. Heat to boiling, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Quickly stir in cereal, 2 1/2 cups at a time, until it is all covered. Drop by rounded tablespoons onto wax paper lined cookie sheet. Refrigerate about 1 hour before eating. Keep any remaining in a cool place. Makes approximately 3 dozen.

MALTED MILK CANDIES
3 tbsp. instant malted milk (natural flavor)
2 tbsp. milk
1/4 c. light Karo
1 tbsp. margarine
1 1/2 c. milk chocolate chips
4 c. Kix cereal
heat malted milk and milk in large saucepan over low heat, stirring constantly, until slightly thickened. Stir in Karo and margarine. Heat to boiling, stirring constantly. Remove from heat and stir in chocolate chips; stir until melted. Stir in cereal quickly, 2 cups at a time. Drop by tablespoons onto waxed paper lined cookie sheets. Refrigerate for 1 hour before eating. Makes 3 dozen.

CHOCOLATE MALTED MILK SHAKE
5 lg. scoops chocolate ice cream
1/2 c. milk
1 tbsp. malted milk powder
2 tbsp. chocolate syrup
Combine all ingredients in a blender and blend thoroughly. Two servings.

FROSTED MALTED MILK ROUNDS
4 c. flour
3/4 c. malted milk powder
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
2 c. brown sugar (packed)
2 eggs
1/3 c. commercial sour cream
2 tsp. vanilla
Sift first 5 ingredients thoroughly. Cream butter; gradually add sugar to butter. Blend in eggs; beat well. Add half the blended dry ingredients; mix thoroughly. Add sour cream and vanilla; stir in remaining dry ingredients. Chill at least 4 hours. Heat oven to 375 degrees. Divide dough and roll 1/4 inch thick on well floured pastry cloth. Cut with 2 1/2 inch cutter. Bake 12 to 15 minutes on ungreased baking sheet. Cool about 2 minutes. Remove to racks. Cool; frost tops with frosting below: 1/4 c. butter or margarine 1/4 c. milk 1/3 c. malted milk powder 1/2 tsp. vanilla 3 c. sifted powdered sugar Cook brown sugar, butter and milk in saucepan until sugar is melted. Remove from heat; stir in malted milk powder and vanilla. Blend in powdered sugar gradually until of right consistency.

MALTED MILK CAKE
2 eggs (separated)
3/4 c. Crisco
1 1/2 c. sugar
4 1/2 tsp. heaping malted milk powder
1/2 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. soda
1 1/2 c. buttermilk
2 3/4 c. cake flour
CREAMY FROSTING:
2 tbsp. rounded flour
1 c. water
1/2 c. Crisco
1/4 lb. oleo
1 c. granulated sugar
1 tbsp. vanilla
NOTE: Works better if eggs and buttermilk are room temperature. Cream shortening and sugar, add egg yolks, beat, add malted milk powder, salt, vanilla and beat good. Dissolve soda in buttermilk and add alternately with cake flour. Beat good. In separate bowl beat egg whites until stand in peaks. Then fold beaten egg whites in by hand. Pound out air bubbles. Bake at 350 degrees for 20 to 25 minutes. Makes 3 (9 inch) pans. Frost - I use Creamy Frosting. Cook flour and water until thick paste, set aside and let cool. Mix Crisco, oleo, sugar until creamy. Then add cooled flour and water mixture. Mix together and lastly add vanilla. Beat well.

MALTED MILK BALLS
1 c. white chocolate coating
1 c. malted milk powder
Dipping chocolate or colored
chocolate coating
Melt white chocolate in double boiler or on low in the microwave. Stir in malted milk powder and mix well. Form into balls. Dip in chocolate. For Easter, dip in pastel coatings and dot with milk chocolate for bird's eggs.

MALTED MILK BARS
3/4 c. butter
1 3/4 c. flour
2/3 c. brown sugar
Mix and press in pan. Bake 10 minutes. 1/2 c. sugar 1/4 c. flour 1 tsp. baking powder 1/4 tsp. salt 3/4 c. chocolate malted milk powder 2 tsp. vanilla 1 c. coconut 1 c. nuts Spread on above mixture and bake 25 minutes at 350 degrees in 9 x 13 inch pan, cool and frost. 2 tbsp. malted milk powder 2 tbsp. soft butter 2 tbsp. hot water 1 tsp. vanilla 1 1/2 c. powdered sugar

MALTED MILK BARS
3/4 c. butter
1 3/4 c. flour
2/3 c. brown sugar
FROSTING:
1/4 tsp. cocoa
3 tbsp. malted milk powder
2 tbsp. soft butter
2 tbsp. hot water
1 tsp. vanilla
1 1/2 c. powdered sugar
Mix together and press into 9x13 inch pan. Bake at 350 degrees for 10 minutes. 1/2 c. sugar 1/4 c. flour 1 tsp. baking powder 1/4 tsp. salt 3/4 c. chocolate malted milk powder 2 tsp. vanilla 1 c. coconut 1 c. nuts Beat eggs until foamy. Add the rest of the ingredients and mix. Spread on first mixture and bake at 350 degrees for 25 minutes. Cool and frost. Mix all ingredients together and frost cooled bars.