Malta Recipe

Toast and crush malts

Lightly toast the pilsner malt, roasted barley, and barley flakes in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant. If using whole grains, roughly crush them with a rolling pin or in a zip-top bag so water can extract flavors.

Mash/steep grains

Place the toasted/crushed grains in a heatproof pot. Add 6 cups of water at about 160°F (71°C). Maintain a gentle simmer/steep at 150–160°F (65–71°C) for 30 minutes, stirring occasionally. This extracts malt sugars and color without full brewing equipment.

Strain and reserve liquid

After 30 minutes, strain the liquid through a fine mesh sieve or cheesecloth into a clean pot or bowl, pressing gently on the grain bed to extract as much liquid as reasonable. Discard or compost the spent grains.

Flavor and sweeten

Return the strained malt liquid to low heat. Whisk in the baking cocoa until dissolved. Add brown sugar, molasses (if using), vanilla extract, ground cinnamon, nutritional or brewer's yeast (if using), and a pinch of salt. Warm gently and stir until sugars are fully dissolved and flavors have melded, about 3–5 minutes. Do not boil hard; a brief simmer is fine to concentrate slightly.

Adjust sweetness and chill

Taste and adjust sweetness: add more brown sugar or a touch more molasses if you prefer sweeter, darker malt notes. Remove from heat and let the malt base cool to room temperature, then chill in the refrigerator until cold (at least 1 hour). This recipe yields a concentrated malt beverage base.

Assemble the drink

Fill a tall glass with ice cubes (about 4). Pour 1/3 cup of the chilled malt base into the glass (adjust to taste). Add 1 cup of cold sparkling water or club soda to top and gently stir once to combine. Taste and, if desired, add more malt base for a richer, sweeter drink or more sparkling water for a lighter beverage.

Garnish and serve

Garnish with a lime wedge or orange slice if desired. Serve immediately while sparkling is lively.