18 Decadent Malted Milk Recipes for Sweet Lovers

Calling all sweet tooths! If you’re obsessed with the rich, toasty flavor of malted milk, get ready to swoon. We’ve rounded up 18 irresistibly decadent recipes—from creamy milkshakes to fudgy cookies—that turn this nostalgic ingredient into pure dessert magic. Whether you’re craving a quick treat or a showstopping bake, these indulgent ideas will satisfy every sugar craving. Grab your spoon and let’s dive in!

Malted Milk Chocolate Chip Cookies

These malted milk chocolate chip cookies are a nostalgic twist on the classic, with a rich, toasty flavor and chewy centers that’ll have you reaching for seconds.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup malted milk powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups milk chocolate chips

Instructions:

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 3 minutes. Add 2 eggs and 2 tsp vanilla extract, mixing until combined.
3. In a separate bowl, whisk together 2 1/4 cups flour, 1/2 cup malted milk powder, 1 tsp baking soda, and 1 tsp salt. Gradually add to the wet ingredients, mixing just until no dry streaks remain. Fold in 2 cups milk chocolate chips.
4. Scoop 2-tbsp portions of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
5. Let cool on sheets for 5 minutes before transferring to a wire rack.

The malted milk powder adds a subtle caramelized depth that makes these cookies stand out—perfect for dunking in a cold glass of milk.

Tip: For extra chewiness, slightly underbake the cookies and let them finish setting on the hot baking sheet.

Classic Malted Milkshake

Nothing beats the nostalgic creaminess of a malted milkshake—rich, slightly toasty, and utterly indulgent. This version is a breeze to whip up with just a handful of pantry staples.

Ingredients:

• 2 cups vanilla ice cream
• 1/2 cup whole milk
• 3 tbsp malted milk powder
• 1 tbsp chocolate syrup (plus extra for drizzling)
• Whipped cream (for topping)
• Maraschino cherry (for garnish)

Instructions:

1. In a blender, combine the vanilla ice cream, whole milk, malted milk powder, and 1 tbsp chocolate syrup. Blend on high for 30–45 seconds until smooth and thick.
2. Drizzle the inside of a tall glass with extra chocolate syrup, then pour in the milkshake.
3. Top with whipped cream and a maraschino cherry. Serve immediately with a straw and long spoon.

The malted milk powder adds a subtle caramel-like depth that makes this shake taste like a vintage soda fountain treat. Tip: For a thicker shake, freeze the glass for 10 minutes before blending—it’ll stay frosty longer!

Malted Milk Brownies

These fudgy malted milk brownies are a nostalgic twist on the classic, with a rich chocolate base and a subtle malted milk ball crunch.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup malted milk powder
• 1 cup chopped malted milk balls (like Whoppers)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup melted butter and 2 cups granulated sugar until smooth. Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, 1/2 tsp salt, and 1/2 cup malted milk powder. Fold until just combined.
4. Gently fold in 1 cup chopped malted milk balls, reserving a handful for topping.
5. Spread batter evenly into the prepared pan and sprinkle reserved malted milk balls on top. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

The malted milk powder adds a toasty depth to these brownies, while the candy pieces create pockets of creamy crunch in every bite.

Tip: For extra malt flavor, swap 1/4 cup of the sugar for malted milk powder!

Malted Milk Ice Cream

This nostalgic treat tastes like a frosty milkshake in scoopable form—creamy, malty, and just sweet enough to satisfy.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup malted milk powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, 1/2 cup malted milk powder, and 1/4 tsp sea salt over medium heat. Cook until steaming (about 5 minutes), stirring constantly to dissolve the sugar.
2. Remove from heat and stir in 1 tsp vanilla extract. Let cool to room temperature, then cover and chill for at least 4 hours or overnight.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container and freeze for 4+ hours until firm. Let sit at room temperature for 5 minutes before scooping.

The malted milk powder gives this ice cream a toasty depth that pairs perfectly with hot fudge or crumbled cookies. Tip: For extra texture, fold in crushed malted milk balls before freezing!

Malted Milk Pancakes

These malted milk pancakes are a nostalgic twist on the classic breakfast favorite, with a rich, toasty flavor that pairs perfectly with maple syrup.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup malted milk powder
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ cups whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Butter or oil, for greasing the pan

Instructions:

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup malted milk powder, 2 tbsp granulated sugar, 2 tsp baking powder, and ½ tsp salt.
2. In a separate bowl, whisk 1 ¼ cups whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Let the batter rest for 5 minutes.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.

The malted milk powder adds a subtle caramelized depth that makes these pancakes taste like a diner classic—no fancy toppings needed!

Tip: For extra fluffiness, avoid overmixing the batter—just fold until no dry streaks remain.

Malted Milk Bread Pudding

This malted milk bread pudding is like a cozy hug in dessert form—creamy, nostalgic, and just sweet enough to satisfy.

Ingredients:

• 6 cups stale brioche or challah bread, torn into 1-inch pieces
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup malted milk powder
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup chocolate malt balls, crushed (optional, for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish and add the bread pieces.
2. In a saucepan over medium heat, whisk together the whole milk, heavy cream, malted milk powder, and granulated sugar until warm (about 5 minutes). Do not boil.
3. In a bowl, whisk the eggs, vanilla extract, and kosher salt. Slowly pour the warm milk mixture into the eggs while whisking to temper.
4. Pour the custard over the bread, pressing down gently to soak everything. Let sit for 15 minutes.
5. Bake for 40–45 minutes until the top is golden and the center is just set. Cool slightly, then sprinkle with crushed malt balls if using.

The malted milk powder adds a toasty depth that makes this pudding feel extra special—like a diner-style dessert upgraded for your kitchen.

Tip: For extra richness, drizzle with warm caramel sauce before serving.

Malted Milk Fudge

This creamy, nostalgic fudge tastes like a malted milkshake in candy form—perfect for gifting or sneaking straight from the pan!

Ingredients:

• 3 cups granulated sugar
• 1 (12 oz) can evaporated milk
• 3/4 cup unsalted butter, cubed
• 1 1/2 cups malted milk powder (like Carnation)
• 1 (7 oz) jar marshmallow fluff
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a heavy-bottomed pot, combine 3 cups granulated sugar, the evaporated milk, and 3/4 cup butter. Cook over medium heat, stirring constantly, until mixture boils (about 8 minutes).
3. Boil undisturbed for 4 minutes, then remove from heat. Immediately whisk in 1 1/2 cups malted milk powder, followed by marshmallow fluff, 1 tsp vanilla, and 1/4 tsp salt until smooth.
4. Pour into prepared pan and let cool at room temperature for 2 hours, then refrigerate for 1 hour until firm. Lift out using parchment and cut into squares.

The malted milk powder gives this fudge a toasty depth that balances the sweetness—no candy thermometer required! Tip: For extra crunch, sprinkle crushed Whoppers on top before chilling.

Malted Milk Cheesecake

This creamy, nostalgic dessert combines the rich flavor of malted milk with a buttery graham cracker crust—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup malted milk powder
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese until smooth. Add 1 cup sugar and 1/2 cup malted milk powder, mixing until fluffy. Add eggs one at a time, then blend in 1 tsp vanilla and 1/2 cup heavy cream.
3. Pour filling over crust. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.

The malted milk powder gives this cheesecake a subtly toasty depth, while the velvety texture makes every bite irresistible.

Tip: For extra malt flavor, sprinkle crushed Whoppers over the chilled cheesecake before serving.

Malted Milk Cupcakes

These nostalgic malted milk cupcakes are like a sweet trip back to the soda fountain—fluffy, malt-kissed cake topped with a creamy frosting that’ll have everyone reaching for seconds.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup malted milk powder
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 tbsp malted milk powder (for frosting)
• Crushed malted milk balls, for garnish

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ½ cup malted milk powder, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with flour. Divide batter evenly among liners.
5. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, whip 1 cup heavy cream, ¼ cup powdered sugar, and 2 tbsp malted milk powder to stiff peaks. Pipe onto cupcakes and top with crushed malted milk balls.

The malted milk powder doubles down in both the cake and frosting for a rich, toasty flavor that’s balanced by the airy whipped cream.

Tip: For extra malt flavor, brush cooled cupcakes with a tablespoon of malted milk powder dissolved in 2 tbsp warm milk before frosting.

Malted Milk Hot Chocolate

This rich, nostalgic hot chocolate gets a dreamy twist with malted milk powder—like a cozy hug in a mug.

Ingredients:

• 2 cups whole milk
• 1/4 cup malted milk powder (like Carnation)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp vanilla extract
• Pinch of salt
• Whipped cream and chocolate shavings (optional, for serving)

Instructions:

1. In a small saucepan, whisk together the whole milk, malted milk powder, cocoa powder, sugar, and salt over medium heat until smooth.
2. Heat for 4–5 minutes, stirring constantly, until steaming but not boiling (tiny bubbles should form at the edges).
3. Remove from heat and stir in the vanilla extract.
4. Pour into mugs and top with whipped cream and chocolate shavings if desired.

The malted milk powder adds a toasty, creamy depth that makes this hot chocolate taste like a melted milkshake—perfect for snowy mornings or dessert by the fire.

Tip: For extra indulgence, swap 1/2 cup of milk for heavy cream or add a splash of bourbon for adults.

Malted Milk Pie

This nostalgic dessert combines the cozy flavor of malted milk with a silky custard filling, all tucked into a buttery crust—like a milkshake in pie form!

Ingredients:

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 tsp salt
• 3 cups whole milk
• 4 large egg yolks
• 1/2 cup malted milk powder
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Whipped cream, for serving

Instructions:

1. In a medium saucepan, whisk together 1 cup granulated sugar, 1/3 cup cornstarch, and 1/2 tsp salt. Gradually whisk in 3 cups whole milk until smooth.
2. Cook over medium heat, stirring constantly, until thickened and bubbling, about 8–10 minutes. Reduce heat to low.
3. In a bowl, whisk 4 large egg yolks. Slowly ladle 1 cup of the hot milk mixture into the yolks, whisking constantly, then pour the tempered yolks back into the saucepan.
4. Whisk in 1/2 cup malted milk powder and cook for 2 more minutes until glossy. Remove from heat; stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until melted.
5. Pour the filling into the pre-baked pie crust. Press plastic wrap directly onto the surface and chill for at least 4 hours (or overnight).
6. Serve slices with whipped cream.

The malted milk powder gives this pie a toasty, creamy depth that’s balanced perfectly by the light sweetness—no one will guess how simple it is to make!

Tip: For extra crunch, sprinkle crushed malted milk balls over the whipped cream topping.

Malted Milk Truffles

These rich, creamy truffles taste like a nostalgic malted milkshake in bite-sized form—perfect for gifting or sneaking straight from the fridge.

Ingredients:

• 1 cup (6 oz) milk chocolate chips
• 1/2 cup heavy cream
• 1/4 cup malted milk powder
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup crushed malted milk balls (like Whoppers), for rolling

Instructions:

1. Place milk chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream over medium until steaming (do not boil), then pour over chocolate. Let sit 2 minutes, then whisk until smooth.
2. Whisk in 1/4 cup malted milk powder, 1 tsp vanilla extract, and a pinch of sea salt. Cover and chill 3 hours or until firm enough to scoop.
3. Roll tablespoon-sized portions into balls, then coat in crushed malted milk balls. Chill 30 minutes to set.

The magic here? The malted milk powder adds a toasty depth that keeps these truffles from being overly sweet—they’re downright addictive.

Tip: For extra crunch, mix some of the malted milk ball crumbs right into the chocolate mixture before chilling.

Malted Milk Pudding

This nostalgic dessert tastes like a melted malted milkshake—only richer, silkier, and begging for a dollop of whipped cream.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup malted milk powder (like Carnation)
• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Instructions

1. In a saucepan, whisk together the whole milk, heavy cream, malted milk powder, granulated sugar, cornstarch, and kosher salt until smooth.
2. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles (about 8–10 minutes). It should coat the back of the spoon.
3. Remove from heat and stir in the vanilla extract. Pour into 4 ramekins or glasses.
4. Press plastic wrap directly onto the pudding surfaces (to prevent skin) and chill for at least 3 hours, or until firm.

The magic? Malted milk powder adds a toasty depth that makes this pudding so much more than just vanilla. Serve with crushed malt balls for crunch!

Tip: For extra indulgence, layer pudding with crushed chocolate cookies for a malted “dirt cup” vibe.

Malted Milk Cake

This nostalgic malted milk cake is a dreamy, tender dessert with a subtle toasty flavor—perfect for birthdays or just because!

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup malted milk powder
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ¾ cup malted milk powder, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ¾ cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The malted milk powder gives this cake a uniquely rich, caramelized depth—like a cozy hug in dessert form!

Tip: For extra malt flavor, dust the cooled cake with a sprinkle of malted milk powder before serving.

Malted Milk Waffles

These malted milk waffles are a nostalgic twist on a breakfast classic, with a rich, toasty flavor and an irresistibly crisp exterior.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup malted milk powder
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease with nonstick spray or melted butter.
2. In a large bowl, whisk together the flour, malted milk powder, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few small lumps are okay).
5. Ladle 1/2 cup batter onto the hot waffle iron and cook for 4–5 minutes until deep golden and crisp. Repeat with remaining batter.

The malted milk powder gives these waffles a subtle caramelized depth, while keeping the interior fluffy—perfect for stacking high with syrup and berries.

Tip: For extra-crispy waffles, place finished ones on a wire rack in a 200°F oven while you cook the rest.

Malted Milk Donuts

These fluffy, malted milk donuts are like a nostalgic diner treat—but even better, because you can enjoy them fresh and warm at home.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup malted milk powder
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract
• Vegetable oil (for frying)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup malted milk powder, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 3/4 cup whole milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into the dry ingredients and stir until just combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying 3–4 donuts at a time for 1–2 minutes per side until golden brown. Drain on paper towels.
4. While warm, dust generously with 1/2 cup powdered sugar.

The malted milk powder gives these donuts a subtly sweet, toasty flavor that pairs perfectly with their pillowy texture—no glaze required!

Tip: For extra malt flavor, swap the powdered sugar for a mix of malted milk powder and powdered sugar (1:1 ratio).

Malted Milk Macarons

These dreamy malted milk macarons have a nostalgic flavor and that perfect chewy-crisp texture—ideal for impressing guests or treating yourself!

Ingredients

• 1 cup (100g) almond flour
• 1 ¾ cups (200g) powdered sugar
• 3 large egg whites, room temperature
• ¼ cup (50g) granulated sugar
• ½ tsp vanilla extract
• 2 tbsp malted milk powder
• ¼ cup (½ stick) unsalted butter, softened
• ½ cup (60g) powdered sugar (for filling)
• 1 tbsp heavy cream

Instructions

1. Prep: Sift almond flour and 1 ¾ cups powdered sugar together into a bowl. Line 2 baking sheets with parchment paper.
2. Whip egg whites: In a stand mixer, beat egg whites on medium until foamy. Gradually add granulated sugar and vanilla, then whip to stiff peaks (about 5 minutes).
3. Fold: Gently fold dry ingredients into egg whites in 3 additions until batter flows like lava (about 40 strokes). Stir in 1 tbsp malted milk powder.
4. Pipe: Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto sheets. Tap pans firmly to release air bubbles. Let rest 30 minutes until dry to the touch.
5. Bake: Preheat oven to 300°F. Bake macarons for 15–17 minutes, rotating pans halfway, until feet form and tops are set. Cool completely.
6. Filling: Beat butter, ½ cup powdered sugar, remaining 1 tbsp malted milk powder, and heavy cream until fluffy. Pipe onto half the shells, then sandwich with the rest.

The malted milk powder adds a toasty depth to these macarons, balancing their sweetness with a hint of old-school soda-shop charm.

Tip: For extra malt flavor, sprinkle a pinch of malted milk powder over the filling before sandwiching!

Malted Milk Granola Bars

These chewy, malted milk granola bars taste like a nostalgic milkshake in snack form—perfect for lunchboxes or an afternoon pick-me-up.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup malted milk powder
• 1/3 cup creamy peanut butter
• 1/4 cup honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides.
2. Spread oats on a rimmed baking sheet. Toast for 10 minutes, stirring halfway, until fragrant. Let cool slightly.
3. In a large bowl, whisk together malted milk powder, peanut butter, honey, coconut oil, vanilla, and salt until smooth. Fold in toasted oats and chocolate chips until fully coated.
4. Press mixture firmly into the prepared pan. Bake for 18–20 minutes until edges are golden. Cool completely in pan before slicing.

The malted milk powder gives these bars a rich, creamy depth—like a melted milkshake clinging to every bite. They hold their shape beautifully without being rock-hard.

Tip: For cleaner slices, chill the pan for 20 minutes before cutting with a sharp knife.

Conclusion

From creamy milkshakes to dreamy cookies, these 18 malted milk treats are pure indulgence for sweet lovers! Whether you’re craving nostalgia or a new favorite, there’s something here for every home cook to enjoy. Try a recipe (or three!), then let us know which one stole your heart. Don’t forget to share the love—pin this roundup for your next baking adventure. Happy indulging!