Malta con licor de cacao is a Chilean drink from the country’s university bar culture, made by layering sweet dark malt soda with cocoa liqueur and a spoonful of condensed milk. It’s ready in about 10 minutes and pours into two tall, chilled glasses.
The drink dates back to the second half of the 20th century, when it became a fixture of soda fountains and taverns near university campuses in Santiago, Valparaiso, and Concepcion, prized for being cheap, sweet, and low in alcohol.
Nutritional Information
Each serving of malta con licor de cacao contains approximately 430 kcal, 4 g of protein, 8 g of total fat (5 g saturated), 20 mg of cholesterol, 75 g of carbohydrates, 70 g of total sugars, and 60 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
How to Make Malta con Licor de Cacao?
The usual ratio is about three parts dark malt soda to one part cocoa liqueur, with a spoonful of condensed milk stirred in for extra sweetness, texture, and presentation.
Prep time: 10 minutes
Servings: 2 people
Ingredients
- 1 liter dark malt soda (Malta Morenita)
- 200 ml cocoa liqueur
- 50 ml condensed milk
- Ice cubes
Instructions
- Set out 2 large glasses and spoon 2 tablespoons of condensed milk into each one. Pour the cocoa liqueur into both glasses, right over the condensed milk.
- Stir gently with a spoon until dissolved, then top off both glasses with the dark malt soda. Serve the malta con licor de cacao right away, well chilled, adding a few ice cubes if you like.
Serving Tips
Serving It in Layers
For a more striking presentation, skip the stirring step and pour the ingredients gently, one at a time, so the condensed milk, cocoa liqueur, and malt soda settle into distinct layers.
Chilling Everything First
Keep the malt soda and glasses in the fridge beforehand, since this drink is meant to be served very cold and loses its appeal quickly at room temperature.
Balancing the Sweetness
If the condensed milk makes it too sweet for your taste, cut it back to a single tablespoon per glass and adjust the malt soda to taste.
| Substitution | Use instead of | Effect |
|---|---|---|
| Chocolate milk | Cocoa liqueur | Non-alcoholic version, milder flavor |
| Evaporated milk with sugar | Condensed milk | Lighter, less sweet result |
| Dark stout or porter | Malt soda | Adult version with real beer bitterness |
| Crushed ice | Ice cubes | Colder, slightly diluted drink |
Frequently Asked Questions (FAQs)
1. Why is it considered an aphrodisiac?
Its two main ingredients, dark malt soda and cocoa, contain compounds traditionally linked to mood and stimulation. Cocoa is rich in phenylethylamine and serotonin, which lift mood, while the malt contributes iron.
2. What is cocoa liqueur and how is it made?
Cocoa liqueur is made from dried, roasted cocoa beans ground into a paste, which is then blended with neutral alcohol, sugar, and flavorings to produce the finished liqueur.
3. Can I make a non-alcoholic version?
Yes, swap the cocoa liqueur for chocolate milk or a chocolate syrup mixed with a splash of milk, keeping the same layering method with condensed milk and malt soda.
4. Is malta con licor de cacao very sweet?
Yes, between the condensed milk, the malt soda, and the liqueur, it’s a notably sweet drink, closer to a dessert cocktail than a dry one.
History and Origin of Malta con Licor de Cacao
Malta con licor de cacao took hold in Chilean bar culture during the second half of the 20th century, becoming a fixture of soda fountains, recreational gardens, and taverns near the university hubs of Santiago, Valparaiso, and Concepcion. Industrially bottled malt, especially under local brands like Morenita, was popular for its low cost and sweet profile compared to traditional pale beers, and students adopted it to make low proof, calorie rich drinks suited to long nights of debate and bohemian company.
Did You Know?
Malta con licor de cacao is considered an aphrodisiac drink because its two main ingredients, dark malt beer and cocoa, are rich in iron and phytoestrogens in the case of the malt, and in phenylethylamine and serotonin in the case of the cocoa, compounds believed to help stimulate desire.
