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Vegan Malt

What you need: 

1 cup vanilla non-dairy ice cream
2-3 tablespoons barley malt powder (Note: you cannot substitute barley malt syrup, it will not work)
2 tablespoons or so soy or other non-dairy milk

What you do: 

Combine all ingredients in a blender and blend until smooth. The consistency of the final product will depend on a number of things. For more liquid malt, use more soy milk. For a more "concrete" malt, use less and/or use a "harder" non dairy ice cream. Oatscream seems to get about as hard as a rock in the freezer so this would work well for a firmer malt.
As I mentioned above, you need Barley Malt powder for this recipe. It can be hard to find but is so worth it. As the name implies, this gives it the "malted" taste.
I have heard that you can find this at health food stores but I have never found it there. Barley malt powder should be a snap to find if you have a home brewing store in your area. If all else fails, you can order it online.

Preparation Time: 
less than 5 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Might have better luck searching for dry malt extract or DME. Make sure it's not pre-hopped, otherwise you will end up having a bitter taste. Very few are these days.
There are also different types ranging from extra light, to medium to amber. They darker ones will have a slightly more roasted taste.
(sorry, I homebrew.)

thanks for the tips, Brew!

Also, if anyone plans on going out to buy barley malt powder, the brew store may be able to help you select the right type.  The brew store I got mine at said many people come in to buy it for baking instead of brewing and they were very knowledgeable about the right kind for baking.   

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Might have better luck searching for dry malt extract or DME. Make sure it's not pre-hopped, otherwise you will end up having a bitter taste. Very few are these days.
There are also different types ranging from extra light, to medium to amber. They darker ones will have a slightly more roasted taste.
(sorry, I homebrew.)

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