---
title: "Chilean Malt with Condensed Milk — Homemade Malta con Leche Condensada Recipe"
description: "Malt (dark beer) with condensed milk is a classic refreshment from the old soda fountains in the central region, mainly during the summer season."
url: https://www.chileanfoodrecipes.com/dark-beer-with-condensed-milk/
date: 2024-02-27
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Dark-Beer-with-Condensed-Mlk.jpg
categories: ["Beverages"]
tags: ["Cocktails"]
type: post
lang: en
---

# Chilean Malt with Condensed Milk — Homemade Malta con Leche Condensada Recipe

![Chilean Dark Beer with Condensed Milk](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Chilean-Dark-Beer-with-Condensed-Mlk.jpg)*Chilean Dark Beer with Condensed Milk*

Malt (dark or brown beer) with condensed milk is a classic refreshment from the old “soda” fountains in the central region, mainly during the summer season.

## How to Make Malt with Condensed Milk?

With just two main ingredients, it’s a sweet, economical, refreshing, and low-alcohol cocktail that is starting to be rediscovered and enjoyed by new generations and the whole family.

## Nutritional Information

**Category:** Cocktails

**Cuisine:** Chilean

**Calories:** 400

**Preparation:** 5 minutes

**Servings:** 2 people

Each serving of Chilean malt with condensed milk contains approximately 400 calories, 58 g of carbohydrates, 4 g of fats, 6 g of proteins, 0 g of fiber, 52 g of sugars, 15 mg of cholesterol, and 95 mg of sodium.

## Recipe for Malt with Condensed Milk

### Ingredients

- 1 liter of dark beer
- 200 g condensed milk
- Ice

### Instructions

1. In a blender, very gently add 500 ml of malt, 3 or 4 ice cubes, and half of the condensed milk. Mix at minimum speed for about 20 seconds, being careful not to overflow the blender.
2. Taste and adjust the flavor by adding more malt or condensed milk as desired. Serve the malt with condensed milk immediately, well chilled and frothy.

## Additional Tips

### Choosing the Right Malt Beer

Traditional Chilean malt with condensed milk uses Malta Morenita (CCU), a dark lager with a characteristic sweet, malty flavor and low alcohol content. If unavailable, any Schwarzbier-style dark lager works well. Avoid strong stouts or IPAs — their bitterness clashes with the condensed milk. The beer must be very cold before mixing.

### Blending for the Perfect Texture

Set the blender to minimum speed to avoid excessive foam — high speed creates too much froth that quickly deflates. Add ingredients in layers: ice first, then beer, then condensed milk. Blend for no more than 20 seconds. For a thicker, milkshake-like consistency, add a scoop of vanilla ice cream.

### Adjusting the Sweetness

The classic ratio is approximately 200 g of condensed milk per 1 liter of dark beer, producing a moderately sweet drink. For a sweeter result, increase to 250 g. For a less sweet, more beer-forward version, reduce to 100–150 g. Taste and adjust before serving, as condensed milk brands vary in sweetness.

| Ingredient | Substitute | Notes |
| --- | --- | --- |
| Malta Morenita | Any dark lager (Schwarzbier) | Must be cold and low-bitterness |
| Condensed milk | Sweetened oat milk | Dairy-free, lighter result |
| Ice cubes | Crushed ice | Colder, slightly more diluted |

## Frequently Asked Questions (FAQs)

**Is malt with condensed milk an alcoholic drink?**

Technically yes, but minimally. Malta Morenita has approximately 4–5% ABV, and diluted with condensed milk each serving contains less alcohol than a standard beer. It is traditionally served to all ages in Chile, though children and non-drinkers may prefer to substitute non-alcoholic dark malt beer.

**Can I make malt with condensed milk without a blender?**

Yes. Simply pour cold dark beer into a tall glass, add condensed milk, and stir gently with a long spoon. You won’t get the frothy, blended texture, but the flavor is the same. Serve with ice and consume immediately.

**What does malt with condensed milk taste like?**

It tastes primarily sweet and creamy, with a subtle background note of dark malt and a light bitterness almost completely masked by the sweetness of the condensed milk. The result is closer to a chocolate milkshake than a traditional beer — smooth, cold, and refreshing.

**How long can I keep blended malt with condensed milk?**

This drink is best consumed immediately after blending — the foam settles and the carbonation dissipates quickly. Make only as much as you plan to drink. The individual ingredients (beer and condensed milk) keep normally in their sealed packaging.

## What Is Malt with Condensed Milk?

Malt with condensed milk (malta con leche condensada) is a classic Chilean refreshment made with Malta Morenita — a dark, sweet, low-alcohol Schwarzbier-style beer — blended with sweetened condensed milk over ice. The result is a creamy, frothy, sweet drink that tastes more like a milkshake than a beer, with just a subtle hint of malt. It is a beverage that bridges generations in Chile: nostalgic for older Chileans who remember it from corner “botillerías” and “schoperías” of decades past, and a novelty for younger generations rediscovering it.

## History of Malt with Condensed Milk in Chile

Malta Morenita, the traditional base for this drink, has been produced since 1881 and is one of Chile’s oldest commercial beers, brewed following the German Schwarzbier tradition. It became a popular economical drink in working-class Chile during the early 20th century. The combination with condensed milk evolved as a way to transform the slightly bitter malt into a sweeter, more accessible drink for the whole family. It became especially associated with summer, soda fountains, and the central Chilean valley. The drink largely disappeared from mainstream culture in the late 20th century as international beer brands dominated, but has experienced a revival in artisanal bars and nostalgic food culture across Chile.

## Did You Know?

Condensed milk is said to have been invented by the French confectioner Nicolas Appert in 1820, mainly due to the need to preserve milk for a longer period, as sugar acts as a preservative and prevents the development of harmful germs for health.

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