Two of my new cookbooks feature recipes calling for malted milk powder. In fact, the Baked Boys consider it one of their essential ingredients. It evidently has a long history as an ingredient in American desserts, as Julie Richardson included a malted milk chocolate cupcake recipe in her Vintage Cakes book, as well.
Julie Richardson specifies in her recipe that the malted milk powder not be Ovaltine. Ovaltine, of course, is the only kind of malted milk powder available in regular Belgian grocery stores, so I imported Carnation brand malted milk powder from ShopRite. The container holds 13 ounces and the recipe called for a whopping 10 of those ounces. So this experiment has pretty much depleted my reserves… here’s hoping I can find another supplier!