Cocoa and/or malt beverage products

A method of producing a cocoa and/or malt beverage product comprising:

• a) suspending barley in an aqueous liquid to produce a slurry;
• b) hydrolysing the slurry of step a) with alpha-amylase;
• c) adding transglucosidase and allowing the transglucosidase to react;
• d) removing spent grain from the slurry after performing step b) to obtain a wort;
• and
• e) combining the wort obtained in step d) with non-fat milk solids, cocoa solids, and sucrose, vegetable oil and/or milk fat to obtain a cocoa and/or malt beverage powder, or optionally a liquid suspension;
• and wherein step c) is performed before, during and/or after step b), and before, during and/or after step d),
• wherein the cocoa and/or malt beverage product has one of the following compositions:
• (i) 10-35% by weight of non-fat milk solids;
• 0-15% by weight of cocoa solids;
• 6-20% by weight of vegetable oil and/or milk fat;
• 0-25% by weight of sucrose;
• and
• 10-65% by weight of hydrolysed barley solids;
• and
• wherein the total amount of maltose is between 1% and 8% by weight, the total combined amount of isomaltose, isomaltotriose and panose is between 2% and 10% by weight, and a total combined amount of glucose, sucrose, fructose, maltose and isomaltose is between 20% and 40% by weight;
• or
• (ii) 3-10% by weight of non-fat milk solids;
• 0-5% by weight of cocoa solids;
• 0.3-5% by weight of vegetable oil and/or milk fat;
• 0-5% by weight of sucrose;
• and
• 1-6% by weight of hydrolysed barley solids;
• and
• wherein the total amount of maltose is between 0.05% and 0.7% by weight, the total combined amount of isomaltose, isomaltotriose and panose is between 0.1% and 1% by weight, and a total combined amount of glucose, sucrose, fructose, maltose and isomaltose is between 1% and 3.5% by weight.