📝 About This Recipe
A beloved staple across Southeast Asia, Australasia, and Africa, Milo is more than just a chocolate drink; it is a nostalgic, malt-driven experience. This recipe elevates the classic preparation into a rich, café-style beverage by incorporating creamy condensed milk and a frothy finish. Perfectly balanced between earthy malt and deep cocoa, it’s the ultimate comfort in a mug that warms the soul.
🥗 Ingredients
The Base
- 6 heaping tablespoons Milo Powder (Original Australian or Southeast Asian blend preferred)
- 1/2 cup Hot Water (Just off the boil, approximately 90°C (195°F))
- 2 teaspoons Sweetened Condensed Milk (Adjust based on sweetness preference)
- 2 tablespoons Evaporated Milk (For added richness and body)
The Liquid Gold
- 1.5 cups Full-Cream Whole Milk (Fresh dairy provides the best froth)
- 1/4 teaspoon Vanilla Bean Paste (To enhance the chocolate aromatics)
- 1 pinch Sea Salt (Fine grain to balance the malt sweetness)
The Garnish (The 'Milo Dinosaur' Touch)
- 2 tablespoons Extra Milo Powder (For dusting the top)
- 1 pinch Cinnamon (Optional, for warmth)
- 1 teaspoon Dark Chocolate Shavings (70% cocoa for a sophisticated bitter contrast)
👨🍳 Instructions
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1
Begin by pre-warming your favorite ceramic mugs by filling them with hot tap water; discard the water just before serving to ensure the drink stays hot.
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2
In a small saucepan over medium-low heat, combine the full-cream milk, evaporated milk, and vanilla bean paste.
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3
Heat the milk mixture slowly, whisking occasionally, until it reaches a gentle simmer with small bubbles forming around the edges (do not let it reach a rolling boil).
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4
While the milk is heating, add 3 heaping tablespoons of Milo powder and 1 teaspoon of condensed milk into each pre-warmed mug.
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5
Add 1/4 cup of the hot water to each mug and stir vigorously with a spoon until a thick, glossy chocolate paste forms with no dry clumps.
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6
Add a tiny pinch of sea salt to each mug's chocolate paste to brighten the malt flavors.
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7
Once the milk is hot and steaming, use a handheld milk frother or a French press to agitate the milk for 30 seconds until a thick, velvety foam forms on top.
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8
Slowly pour the hot milk into the mugs, holding back the foam with a spoon, and stir gently to combine the milk with the chocolate base.
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9
Spoon the remaining milk foam over the top of each drink, creating a pillowy white layer.
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10
Generously sprinkle an extra tablespoon of dry Milo powder over the foam; it should sit on top like 'soil'—this is the signature texture of a premium Milo.
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11
Finish with a light dusting of dark chocolate shavings and serve immediately while the top layer is still crunchy.
💡 Chef's Tips
Use the 'Milo Dinosaur' technique by adding a huge heap of dry powder at the end; the contrast between the hot liquid and crunchy top is iconic. Avoid boiling the milk aggressively as it can scald and create a 'skin' that ruins the smooth texture. If you prefer a less sweet drink, swap the condensed milk for a splash of heavy cream. For an authentic Malaysian 'Milo Kosong' style, omit the condensed milk and use only Milo powder and hot water/milk. Always use a whisk or frother to incorporate air, which lightens the density of the malt.
🍽️ Serving Suggestions
Pair with a plate of buttered cream crackers for the classic 'dip and eat' experience. Serve alongside a warm slice of banana bread or a toasted brioche bun. Great with a side of kaya toast (coconut jam) for a traditional Singaporean breakfast. For a late-night treat, serve with a few almond biscotti or shortbread cookies. Add a shot of espresso to turn this into a 'Milo Neslo' for a caffeinated kick.