A powdered mixture of malted barley, wheat flour, and dried milk, used to flavor and thicken drinks and desserts. It was developed in the 1880s by the Horlick brothers in the United States as an easily digestible food for infants and invalids, patented in 1883, before becoming a popular flavoring for milkshakes and ice cream in the early 20th century. It has a sweet, nutty, creamy flavor from the combination of malted barley and milk solids, and beyond drinks and desserts, it can season soups and sauces or coat foods before frying for a golden, crisp crust.