15 Milo Recipes Including No-Bake Milo Cakes And Milo Brownie Mousse Cake

Milo recipes for fans of the childhood drink

This nostalgic beverage has been the default coffeeshop drink order for many of us, and if you ask me, nothing really beats a refreshing cup of Milo Peng on a hot afternoon. However, not many of us have explored the true potential of this chocolate malt drink. In this list of Milo recipes, we’ve incorporated the beloved beverage in sweet desserts and savoury treats, so you can find new ways to enjoy it!

1. Milo Lava Cake

Image credit: @rico.a_konin

If you’ve been looking up sweet and simple Milo recipes to recreate in the last month, you might have already seen this viral no-bake Milo Lava Cake recipe that’s been circulating the internet. The Milo recipe was contributed by Malaysian radio DJ Danny Koo, and depicts a Milo version of the gooey molten lava dessert.

Image credit: @jnynee1002

Unlike the classic molten lava chocolate cake, this chocolate malt treat is steamed, instead of baked, so you can still give this dessert recipe a go even if you don’t have a working oven. If you want to serve it like they do in restaurants, be sure to grease your cake moulds well so you can flip the cakes out after they’re steamed!

Yield: Serves 3

Time needed: 10 minutes

Ingredients

4 tbsp Milo powder
1 tbsp hot water
1 egg
2 tbsp sugar
3 tbsp flour
3 tbsp butter, melted
Milo powder

Steps:

In a bowl, combine the Milo powder with a tablespoon of hot water. Stir until the Milo has dissolved.
In a separate bowl, combine the egg and sugar, and whisk until the sugar dissolves. Add in the flour, Milo mixture, and melted butter. Stir until everything is combined.
Lightly grease three small, heat-safe cake moulds or ramekins. Evenly divide the batter into the moulds.
Fill a pot with some water and place a heating rack in the centre. Over medium-high heat, bring the pot of water to a boil. Place the cake moulds on the heating rack, and cover them loosely with a cloth. Leave them to steam, over high heat, for seven to eight minutes.
Carefully remove the cakes from the pot, and let them cool for a few minutes. Gently flip each cake out onto a plate, then dust with Milo powder and enjoy them warm.

Recipe adapted from Danny Koo’s video.

2. Milo Brownies

Image credit: @brauli_pasteleria

Crackly, flaky with a chewy fudge centre, no pre-mixed box brownie can match up to these homemade Milo Brownies. Like most of the Milo recipes on our list, this one is pretty versatile, so stir in some chopped walnuts and chocolate chips to take this chocolatey treat up a notch.

Image credit: @studiobakedatx

If you prefer your brownies on the cakier side, bake it for a couple more minutes in the oven. Though this cross between the malt drink and chocolate brownies definitely taste best slightly fudgy and ultra-moist!

Yield: Serves 8

Time needed: 15 minutes

Ingredients

200g dark chocolate, roughly chopped
125g butter, cut in cubes
¾ cup sugar
3 eggs
½ cup Milo powder
½ cup flour
½ tsp salt

Steps:

Preheat the oven to 160°C. Line a square cake tin with parchment paper and set aside.
In a large microwave-safe bowl, add in dark chocolate and butter. Microwave in 20-second intervals, stirring in between, until the mixture is completely melted and combined. Let it cool slightly.
Add in the sugar and eggs, and whisk until combined. Sift in the flour, Milo powder and salt then fold to combine everything.
Pour the mixture into the prepared cake tin, and bake in the preheated oven for 30 minutes.
Let the brownies cool completely before removing from the cake tin and cutting into bite-sized pieces.

Recipe adapted from Bargain Mums’ post.

3. Milo Tiramisu

Image credit: @eatwithjohn

Tiramisu has always been regarded as a grown-up dessert, because of the bitter coffee and alcohol included in the recipe. This Milo Tiramisu recipe is a more kid-friendly version of the classic Italian dessert, and uses the sweet chocolate malt powder to balance out the tart cheese and bitter cocoa.

Image credit: @cathtiramisu

Like many of the Milo recipes on this list, this recipe doesn’t require an oven, granted that you can find a packet of Ladyfinger biscuits at the supermarket. Otherwise, this four-ingredient Ladyfingers recipe is easy to whip up, and you’ll even have extra to make different versions of tiramisu when you want to.

Yield: Serves 9

Time needed: 15 minutes

Ingredients

Mascarpone cream:
1 ½ cups heavy whipping cream
⅓ cup sugar
1 tsp vanilla extract
225g mascarpone cheese

Milo mixture:
¼ cup Milo powder
1 cup hot water

1 packet Ladyfinger biscuits
2 tbsp Milo powder
2 tbsp cocoa powder

Steps:

In a large mixing bowl, whisk cold heavy whipping cream on medium speed. Gradually add in sugar and vanilla extract and continue beating until stiff peaks form.
Add softened mascarpone cheese into the cream and continue whisking until well-combined.
In a shallow bowl, stir Milo powder and hot water together. Dip each Ladyfinger biscuit briefly into the Milo.
In a separate bowl, lightly stir two tablespoons each of Milo and cocoa powder together. Set aside to use for dusting.
In a eight-inch square dish or cake pan, lay down a layer of dipped Ladyfingers, then top with half the mascarpone cream. Using a fine sieve, dust a layer of the Milo and cocoa powder mix over the cream. Lay down another layer of Ladyfingers, then smooth the remaining mascarpone cream over it.
Complete the dessert with another generous dusting of Milo and cocoa powder. Refrigerate for at least four hours or overnight.

4. Milo Mochi

If you’ve recently bought yourself a packet of glutinous rice flour to make some homemade muah chee, chances are you have enough leftover to recreate some Milo recipes. This Milo Mochi has a chewy mochi skin and decadent Milo truffle filling. Dust some Milo powder over each mochi ball to add extra malty flavour.

If you prefer your mochi less sweet, replace a portion of Milo with an equal amount of cocoa powder to balance out the sweetness, as well as intensify the chocolate flavour of the Milo filling.

Yield: Serves 12

Time needed: 30 minutes

Ingredients

Milo Filling:
200g Milo powder
6 tbsp condensed milk

Mochi:
150g glutinous rice flour
90g sugar
1g salt
220g hot water
1g Milo powder

Cornstarch
Milo powder

Steps:

Prepare your filling by mixing Milo powder with condensed milk. Stir well, then using your hands, bring it together into a dough.
Pluck out teaspoon-large pieces of the dough, and roll them into balls. Set aside.
In a microwavable bowl, whisk together the glutinous rice flour, sugar, and salt.
Combine Milo powder with hot water. Add the Milo to the mixture of flour, sugar, and salt. Mix well.
Cover the bowl with cling wrap and microwave for 90 seconds. Take it out and give it another good mix, before popping it back in the microwave for another 90 seconds.
Mix it again in the bowl and let the mochi cool down.
On a surface covered with cornstarch, scoop your mochi out and dust it well with more cornstarch. Mould it into a rectangle, and cut the mochi into 12 equal pieces.
Flatten each piece of mochi and place a ball of filling in the centre. Pinch the mochi dough together to seal the filling in.
Dust the mochi pieces with Milo powder and serve.

5. Microwave Milo Mug Cake

Instead of drinking your breakfast Milo out of a mug, you can eat it out of the mug with this Microwave Milo Mug Cake. If these Milo recipes ignited your interest towards microwavable cakes, check out our list of mug cake recipes that you can make at home.

Since all microwave ovens have different wattages, check your Milo mug cake at the two-minute mark, and continue cooking in short 10-second intervals to prevent your mug cake from overcooking. If you prefer a moist cake centre, microwave it only till the surface of the cake is just cooked, and the centre will stay warm and fudgy.

Yield: Serves 2

Time needed: 5 minutes

Ingredients

2 tbsp flour
4 tbsp Milo powder
2 tbsp cocoa powder
¼ tsp baking powder
2 tbsp sugar
2 tbsp milk
½ tsp vanilla extract (optional)
2 tbsp flavourless vegetable oil
2 tbsp condensed milk
1 egg

1 tsp Milo powder for dusting (optional)

Steps:

In a mixing bowl, combine all the ingredients. Whisk to get rid of all the clumps.
Pour the batter into two microwave-safe mugs. Microwave for two to three minutes.
Dust Milo powder over, and serve the mug cakes warm.

Recipe adapted from Fried Chillies’ post.

6. Milo Fried Chicken Strips

Standing out from our list of sweet Milo recipes, this Milo Fried Chicken Strips may seem like a peculiar—or even offensive—amalgamation of flavours. But if you love challenging yourself to unconventional creations, this combination of sweet chocolate malt and savoury fried chicken is an unexpectedly good match.

Be sure to generously coat the chicken pieces with Milo powder if you want to make it extra gao, just like they do at Flavour Flings. Serve the fried chicken strips with your favourite dips and don’t be afraid to experiment!

Yield: Serves 3

Time needed: 15 minutes

Ingredients

Milo Chicken
2 chicken breast, cut into strips
Salt
Pepper
½ cup flour
2 eggs, beaten
2 cups fine breadcrumbs

Condensed milk
Milo powder

Steps:

In a large bowl, season the chicken strips well with salt and pepper.
Prepare a tray of flour, a bowl of beaten eggs, and a bowl of fine breadcrumbs. Dredge each chicken strip in flour, then dip them in beaten eggs, and finally coat them in fine breadcrumbs.
Preheat a pot of oil to about 190°C, or until the oil starts steadily bubbling when a wooden chopstick is dipped in. Fry the breaded chicken strips for two to three minutes, or until golden brown.
Let the fried chicken strips cool on paper towels for a few minutes. Drizzle lightly with condensed milk, then dust generously with Milo powder, coating all sides of each chicken strip.
Serve with a small saucer of condensed milk and Milo powder on the side.

7. Milo Brownie Mousse Cake

Gift any Milo lover with this cake, or this list of Milo recipes, and you’re guaranteed to make their day. This tri-layered Milo Brownie Mousse Cake has a crunchy, caramel biscuit crust, a rich and fudgy brownie base, and a pillowy light mousse layer to top it all off.

If you’re planning on featuring this Milo cake on the ‘gram, make sure to wipe down the knife between cuts, so you get clean slices of the layered cake. Garnish your cake with a generous dusting of Milo powder, or go all the way with the decoration with piped cream rosettes along the edge.

Yield: Serves 6

Time needed: 40 minutes

Ingredients

Crust:
90g Lotus cookies, crushed
40g unsalted butter, melted

Milo brownie base:
100g butter
180g fine sugar
17g Milo powder
35g cocoa powder
1 ½ tsp vanilla extract
2 eggs
50g flour

Milo mousse:
65g dark chocolate, roughly chopped
400ml heavy whipping cream, chilled
4 heaped tbsp Milo powder
1 ½ tbsp cocoa powder
1 ½ tbsp fine sugar

Milo powder

Steps:

Preheat the oven to 160°C, and line the sides of a six-inch, removable-base cake pan with parchment paper.
In a bowl, combine crushed Lotus cookies and melted butter. Mix thoroughly, then press into the cake pan. Refrigerate while you prepare the rest of the cake.
Place butter into a large, microwave-safe bowl, and microwave for 40 seconds.
Add in the sugar, Milo powder, and cocoa powder. Stir to combine, then microwave in 10-second bursts, stirring in between, till everything is melted and combined. Let the mixture cool slightly.
Add in the vanilla and eggs, and whisk until combined. Sift in the flour, and fold to combine everything.
Pour the brownie mixture into the tin, and bake it in the preheated oven for 25 minutes. Once baked, remove from the oven and let it cool completely at room temperature.
Place dark chocolate chunks into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, till completely melted. Set aside to cool.
In a large mixing bowl, whisk the cold heavy whipping cream using a hand mixer on medium speed, till small bubbles appear. Add in the sugar and Milo powder, then continue whisking until the cream can hold soft peaks.
Pour in the cooled, melted chocolate, then continue beating until the cream can hold stiff peaks.
Spread the mousse mixture over the cooled Milo brownie, then refrigerate for five hours or up to five days.
Dust the top of the cake with Milo powder before serving.

8. Fluffy Milo Pancakes

Of all our Milo recipes, this one sticks best with the breakfast theme. Combining pillowy buttermilk pancakes with the drink, this Fluffy Milo Pancakes recipe makes a large batch of thick, chocolatey pancakes.

This recipe uses two leavening agents: baking powder and baking soda. Baking powder incorporates air into the batter while the pancake cooks, keeping them light and fluffy. Baking soda requires an acid to activate, and reacts with the soured milk to give the pancakes an evenly browned surface.

Yield: Serves 5

Time needed: 20 minutes

Ingredients

1 cup milk
1 tbsp white vinegar
1 cup hot water
½ cup Milo powder
2 tbsp sugar
20g butter, melted
1 ⅓ cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg

Milo powder (optional)
Icing sugar (optional)

Steps:

In a bowl, combine milk and white vinegar. Set aside for five minutes for it to sour.
In a bowl, combine hot water, Milo powder, sugar, and butter. Stir well till the Milo and sugar dissolves into the mixture.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Make a well in the centre of the flour, then pour in the Milo mixture, soured milk, and egg. Stir till everything is smooth and well-combined.
Preheat a pan over medium heat, and lightly grease the surface with some butter. Turn the heat down to medium-low, then pour in a ¼ cup of the pancake batter.
When bubbles start to appear on the surface, gently flip the pancake over with a spatula. Repeat with the rest of the batter.
Serve your Milo pancakes with a dusting of Milo powder and icing sugar, as well as some ice cream on the side!

9. No-Bake Milo Cheesecake

Image credit: @lazystory_

Supermarket shelves have been wiped clean of cream cheese blocks the past month ’cause everyone’s baking cheesecakes. Make yours stand out from the crowd with this No-Bake Milo Cheesecake recipe from this list of Milo recipes. Decorate the top of the cheesecake however you like, with an additional dusting of Milo powder, piped cream cheese frosting, or even some fresh fruit to add colour.

Image credit: @lovefoodalatte

This cake needs at least four hours to harden in the fridge and develop its delicate cream cheese flavour. So if you’re making it for a special occasion, be sure to set aside some time to let the cake chill. You can keep this cake in the fridge for up to five days and enjoy a slice whenever it suits.

Yield: Serves 10

Time needed: 30 minutes

Ingredients

Crust:
150g digestives or wheat biscuits
80g unsalted butter, melted

Filling:
5 tbsp Milo powder
Cold water
300g cream cheese, room temperature
1 tin (397g) sweetened condensed milk
½ tsp vanilla extract
300ml heavy whipping cream, chilled

Milo powder

Steps:

In a ziploc bag, crush the biscuits into fine crumbs.
Combine biscuit crumbs with melted butter and mix thoroughly.
Pour mixture into an eight-inch circular cake pan and press it into the base evenly. Refrigerate for 30 minutes.
In a bowl, mix Milo powder with a splash or two of cold water. Mix well till the Milo has dissolved and the mixture forms into a paste.
In a large mixing bowl, add the cream cheese, and use a wooden spoon or hand mixer to beat the cream cheese till softened. Add in the Milo paste, condensed milk, and vanilla. Beat together till there are no more lumps and everything is combined.
In a separate bowl, whisk the whipping cream using a hand mixer, until soft peaks form.
Add the whipped cream into the cream cheese mixture, and gently fold together till they combine.
Pour the cheesecake filling into the cake pan and refrigerate for at least four hours, or overnight.
Dust the top of the cheesecake with Milo powder before serving.

Recipe adapted from Brisbane Kids’ post.

10. Milo Ice Cream

Image credit: @lisa_chan_0317

In our recipe for Want Want Milk Ice Cream, we transformed the milky childhood drink into a velvety smooth ice cream. For our list of Milo recipes, we adapted this into a Milo Ice Cream, which uses the same process to infuse the cold treat with yet another nostalgic flavour.

Image credit: @friendcheapmenu

To make the flavour base, reduce a Milo UHT packet drink with condensed milk to concentrate its flavours as much as possible. Then, fold the concentrated Milo mixture into whipped cream to incorporate lots of air, and lend the ice cream a lighter, creamier texture.

Yield: Serves 8

Time needed: 30 minutes

Ingredients

1.5 cups heavy cream, chilled
80g condensed milk
100ml Milo UHT packet drink
¼ tsp salt
¼ tsp vanilla extract

Milo powder for dusting (optional)

Steps:

In a saucepan, cook the condensed milk with a Milo UHT packet drink until the mixture has been reduced to half. This should take around 10 minutes.
Remove the condensed milk mixture from the heat, and chill over an ice bath while stirring constantly with a rubber spatula. Stop stirring when the mixture is thoroughly chilled.
In a separate clean mixing bowl, beat the heavy cream with a hand mixer until soft peaks form.
Whisk in a quarter of the condensed milk mixture to the cream, before folding in the rest of the mixture with the vanilla essence and salt using a rubber spatula.
Pour the mixture into a freeze-proof container, wrap with cling wrap, and freeze for at least six hours, preferably overnight.

11. Chewy Milo Cookies

Image credit: @dianahajman

Adding another delicious baked good in our lineup of Milo recipes, these Chewy Milo Cookies are crispy around the edges and soft in the centre. Throwing in chocolate chips gives the cookies a gooey mouthfeel that further adds to the indulgent treat.

Image credit: @jennysbakingblog

The key to soft and chewy cookies is refrigerating the cookie dough. This step is essential to prevent the cookie from spreading too thinly as it’s baking, which results in a crunchier cookie. On top of that, that additional chilling time develops and intensifies the flavours in the cookies.

Yield: Serves 12 (24 cookies)

Time needed:

Ingredients

125g unsalted butter, softened to room temperature
170g fine sugar
1 egg
½ cup Milo powder
190g flour
1 ½ tsp baking powder
½ tsp salt
1 cup chocolate chunks or chips

Steps:

In a large bowl, cream the butter and sugar together using a hand mixer or wooden spoon. Keep beating until the mixture turns pale yellow and smooth.
Add in the egg and beat well to combine. Then, sift in the Milo powder, flour, baking powder, and salt. Continue mixing until everything is well-combined.
Pour in the chocolate chunks and fold them in until they’re evenly distributed in the cookie dough. Refrigerate the dough for at least 30 minutes, or up to overnight.
Preheat the oven to 160°C.
Roll the chilled cookie dough into tablespoon-sized balls and place them on baking trays lined with parchment paper. Using your fingers or the back of a spoon, slightly flatten the top of each cookie dough ball.
Bake for 15 minutes in the preheated oven.
Allow cookies to cool for 10 minutes on the baking trays before transferring them over to a cooling rack to cool completely.

Recipe adapted from Bake Play Smile’s post.

12. Triple Milo Crepe Cake

This is one we couldn’t leave out of a list of Milo recipes; make this Triple Milo Crepe Cake if you’re out to impress. Each thin, delicate layer of crepe is sandwiched together with a smear of Milo-flavoured cream. Then, the whole construction is blanketed in a luscious coating of Milo-chocolate ganache, giving the cake a beautiful and smooth sheen.

Any crepe cake takes effort and patience to build, but it’s a great alternative for those who don’t have an oven at home. Use a good quality frying pan to evenly cook the crepes, and to achieve the best presentation.

Yield: Serves 16

Time needed: 2.5 hours

Ingredients

Wet mix for crepe batter:
6 eggs, room temperature
3 boxes Milo UHT packet drink (200ml each), room temperature
100g unsalted butter, melted
½ tsp vanilla extract

Dry mix for crepe batter:
½ tsp salt
160g cake flour
20g sugar

Milo cream:
240ml heavy whipping cream
2 tbsp sugar
½ cup Milo powder

Milo ganache:
70g semi-sweet chocolate
100ml heavy whipping cream
1 tbsp condensed milk
½ cup Milo powder

Garnish:
2 tbsp Milo powder

Steps:

To prepare the wet mix, whisk the eggs, melted butter, and vanilla extract.
To prepare the dry mix, sift the flour, sugar, and salt together in a separate mixing bowl. Beat with a whisk until everything is well-combined.
Pour the wet mix into the dry mix and whisk thoroughly. Strain the crepe batter using a fine strainer before transferring to another clean container. Cover with cling wrap, and chill for at least an hour.
Heat a 10-inch frying pan on medium-low heat and pour a ¼ cup of crepe batter into it. Cook the crepes for one minute on both sides until they are slightly brown but not crispy.
Transfer the cooked crepes to a wire rack and let them cool. The batter should give around 23 to 24 crepes. Once you’re done with cooking all of them, cover with cling wrap and chill in the fridge.
To prepare the Milo cream, whisk the whipping cream with a hand mixer until they develop soft peaks. Add the sugar and Milo powder, and continue to beat until medium peaks form.
Layer the cake by placing a piece of crepe at the bottom of a cake stand or large plate, layer on a scoop of whipped cream, and continue this process until there are no crepes remaining. There’s no need to apply whipped cream on the top of the final layer.
Place a round plate on the top of the cake and run a knife around the plate to trim off the edges. Place the cake in the fridge to firm up for at least 30 minutes.
Prepare the Milo ganache by heating up the cream and condensed milk in a saucepan until it’s almost simmering. In a mixing bowl, pour the heated cream mixture into the chocolate and let it sit for a minute before adding in the Milo powder. Stir the mixture with a whisk until it is thick and smooth.
Place the chilled cake on top of a wire rack, and pour the Milo ganache over the cake and spread evenly. Chill for at least 30 minutes to let the ganache firm up.
Decorate the cake by sprinkling Milo powder through a fine sieve. You may choose to serve it immediately, but it’s best to chill for at least an hour before serving. Keep the cake covered and you’ll be able to store it in the fridge for at least two days.

13. Double Chocolate Milo Muffins

Image credit: @partymix

Nothing is as good of a pick-me-up as warm, chocolate chip muffins. And to add to our list of Milo recipes, we’ve taken it a step further and made them chocolate malt flavoured. These Double Chocolate Milo Muffins are speckled with semi-melted white and dark chocolate chips, so you can enjoy the balance of sweet and bitter in the muffin sponge.

Image credit: @mummyof4princes

The trick to ultra-moist muffins is to not overbake them. Once the tops start to brown, take them out of the oven and the residual heat will finish the rest of the job. You can keep them in the refrigerator for up to five days and reheat them when needed, but these muffins are best enjoyed fresh.

Yield: Serves 12 (24 muffins)

Time needed: 10 minutes

Ingredients

1¼ cups warm milk
75g unsalted butter, melted
1 cup Milo powder
1 egg, beaten
1¾ cups flour
2 tsp baking powder
1 tsp salt
½ cup dark chocolate chunks or chips
½ cup white chocolate chunks or chips

Steps:

Preheat the oven to 200°C. Line a muffin pan with muffin liners or lightly grease with some butter.
In a large bowl, combine warm milk, melted butter, Milo powder, and the egg. Whisk together till well-combined.
Sift in flour, baking powder, and salt. Mix until everything is well-combined, then fold in the chocolate chips.
Ladle the batter evenly into the muffin liners, then bake in the preheated oven for 20 to 25 minutes.
Let the muffins cool completely on a cooling rack before serving.

Recipe adapted from Australia’s Best Recipes’ post.

14. Milo Truffles

Image credit: @achiany

Forget chocolate truffles, these Milo Truffles are decadent malty spheres that are made from only two ingredients: Milo and condensed milk. If you’ve got some time on your hands, it’s pretty fun to portion out and shape the dough into little balls, and you’ll even get a week’s worth of snacking bites out of it.

Image credit: @reeskids

Toss these fudgy truffles in desiccated coconut or oats to give them a textured coat. You can even sprinkle in a bit of sea salt to make a sweet and savoury Milo truffle that will be dangerously hard to keep from snacking on.

Yield: Serves 8 (24 pieces)

Time needed: 10 minutes

Ingredients

200ml condensed milk
150g Milo powder
Cocoa powder
Dessicated coconut (optional)
Oats (optional)

Steps:

In a saucepan over medium heat, pour in the condensed milk. Continue heating and stirring till the condensed milk starts bubbling and thickens slightly.
Transfer the condensed milk into a bowl, then sift in the Milo powder. Using a wooden spoon, stir the mixture well until it forms into a dough.
Turn out the dough onto some cling wrap, and flatten it into a rectangular slab using a spatula. Wrap the dough up and refrigerate for two hours.
Dust a surface generously with cocoa powder and remove the dough from the cling wrap. Sprinkle more cocoa powder over the surface of the dough and cut the slab into 24 bite-sized pieces.
Roll each piece of dough into a ball, and then coat the Milo truffle with more cocoa powder, desiccated coconut, or oats.

Recipe adapted from BeautyandFood’s video.

15. Milo Popsicles

Image credit: @jesskitchengh

We have yet another quick treat in our Milo recipes list. All you need to make these Milo Popsicles is a popsicle mould and enough patience to wait for your popsicles to freeze up. The ingredients needed in these Milo recipes are not unlike what you would put in a regular cup of Milo: milk and condensed milk.

Image credit: @jocakezbake

Adding in milk gives the popsicle a creamy, rather than the typical icy, texture. Drizzle some melted chocolate onto the frozen popsicles, and you’ve got a cold, sweet snack to fight the afternoon heat.

Yield: Serves 5

Time needed: 5 minutes

Ingredients

5 3-in-1 Milo sachets
300ml milk, warm
100ml condensed milk

Steps:

Stir the 3-in-1 Milo powder into the warm milk, till it’s completely dissolved. Pour in the condensed milk, and mix well till smooth.
Pour the mixture into popsicle moulds, then freeze for five hours.

Recipe adapted from Unscrambled.sg’s post.

Level up your breakfast game with these Milo recipes

In my humble opinion, Milo is one of the best drinks in the world. It’s sweet, chocolatey, malty, and truly the perfect accompaniment to any hawker meal. This exhaustive list of Milo recipes just goes to show how versatile the childhood drink can be. If a cup of warm Milo is the best breakfast fix, imagine how phenomenal it would be to wake up to an oozy Milo mug cake or a pile of fudgy Milo brownies to kickstart your day.

For those looking for more fuss-free sweet treats to make at home, give our no-bake cake recipes and no-bake Asian desserts a go.

Photos taken by Goh Kerrianne, Chng Jia Yan, and Leong Kit Shan.
Featured image adapted from @lisa_chan_0317 and @rico.a_konin.