Malted Milk Crumb
Yield: about 1¼ cups
From the Momofuku Milk Bar Cookbook, by Christina Tosi
  • ¼ cup milk powder
  • ⅛ cup flour
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • ¼ tsp. salt
  • 2 tablespoons melted butter
  • 1.5 oz white chocolate.
  • ⅜ cup Ovaltine, Malt Flavor
  1. Heat the oven to 250 F. Combine the milk powder with the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the butter and toss using a spatula until the mixture comes together and forms small clusters.
  2. Spread the clusters on a parchment lined cookie sheet and bake for 20 mins. (mine got too toasty brown at 15 mins. If your oven runs hot- check it frequently to make sure it doesn't brown too much.) The crumbs should be sandy and the kitchen will smell amazing! Cool crumbs.
  3. Crush any bits that are larger than ½ inch diameter and put the crumbs in a medium bowl. Add the Ovaltine powder and toss together.
  4. Pur the white chocolate over the crumbs and toss until your the crumbs are all well-coated. Continue tossing them every 5 mins until the white chocolate hardens and the clusters aren't sticky.
Recipe by The Baker Chick at