William Horlick, an English American, manufactured the first malted milk—and thus the first dried whole milk with a shelf life—in 1883, in Wisconsin. In England, malt was considered nutritious due to its sugar, B vitamins, and mineral content, and was added to various foods, including cocoa drinks. Even the original Joy of Cooking lists malt as an ingredient for a chocolate drink to give it extra food value. Possible nutritional worth aside, this is a drink with an old fashioned flavor.
Put the cream and milk in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring to a simmer over medium heat.
Strain the milk through a sieve into a clear 1-quart vessel. Add the malt syrup and the chocolate.
Blend with an immersion blender until the chocolate has melted and the drink is smooth.
Pour into cups and serve.
From Chocolate Obsession: Confections and Treats to Create and Savor, by Michael Recchiuti and Fran Gage. Click here to purchase your signed copy.