Frothy Hot Vanilla Malted

From Gourmet Magazine December 2002

5 C milk
3/4 C malted milk powder
1/3 C packed dark brown sugar
2 tsp vanilla
1/4 C light rum
freshly grated nutmeg

Bring milk to a simmer in a heavy saucepan and transfer 1 cup to blender. Add malted powder and brown sugar to remaining hot milk, whisking until dissolved. Remove from heat and stir in vanilla and rum. Blend milk in blender at high speed until foamy, about 1 minute. Divide malted milk among 4 mugs, topping with foamy milk and sprinkle with nutmeg.