_ John Sundstrom, Lark and Licorous, Seattle_ "I call it malted milk with terroir, because of its unique mineral flavor" Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items ». Todd Coleman
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Open my kitchen cupboard, and you’ll definitely see a canister of Ovaltine. I call it malted milk with terroir, because of its unique mineral flavor; it’s sweet but not achingly so, with an earthy edge. You can add it to everything from ice creams to pudding. —John Sundstrom, Lark and Licorous, Seattle

**See recipe for Ovaltine Pudding with Honeyed Rice Krispies »

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