Baking snafu: espresso powder and malted milk powder seized up......any way to save them?

[kmlmgm]

Both of these ingredients became a solid mass in my cupboard (from now on, they'll be stored in the freezer). They are both kind of pricey around here (and tough to find) so I hate to toss them. And, sure enough, both are on my ingredient list for Holiday baking. Any advice to revive them?

[Emme]

my condolences. that happened to my Horlick's. it was mostly unsalvageable. i did incorporate it into malted blondies, but it didn't totally dissipate. still made an interesting result.

[ChristinaMason]

Try breaking them up as best you can, then dumping the chunks into a blender and pulsing to a fine powder.

[rasputina]

I've always had success at just banging the jar or stirring.

[AsperGirl]

Maybe you could try to freeze it (or completely re-dehydrate it) then grate it or spice grind it. The milk might be harder to work with because of the casein.

[wyogal]

Can you dump the stuff in a bag and smash it up with a mallet? or may pulse in a food processor?

[kmlmgm]

I'm afraid it will stick to the processor blade, plus mine is a 14 cup gal, the products are too small, I think.

[Kelli2006]

How much do you need for your recipes? Cocoa should be able to be sifted or broken up with a spice grater. The milk powder might be SOL because it got wet.

[wyogal]

what about smashing it in a bag?

[acgold7]

Use the grating blade in the Processor first, then the regular blade to reduce back to powder. Or use a coffee/spice grinder.