Save to Pinterest It was 2 PM on a brutally hot Tuesday when I discovered that my childhood chocolate malt powder could actually save my afternoon. I had no energy to brew coffee and the ice cream shop felt too far away, so I grabbed the Milo tin from the back of my pantry and decided to experiment.
Last summer my cousin visited from overseas and laughed when she saw me making this. She told me this was basically how everyone back home made their iced chocolate drinks, but using the Milo trick with hot water first to dissolve it completely before pouring over ice was the game changer I had been missing my whole life.
Ingredients
- 3 tablespoons Milo powder: This chocolate malt powder dissolves beautifully in hot water, creating a concentrated base that distributes evenly through the cold milk without those frustrating clumps at the bottom
- 60 ml hot water: Use water hot enough to dissolve the Milo completely but not boiling, as extreme heat can sometimes make the mixture taste slightly bitter
- 120 ml cold milk: Whole milk gives the creamiest result, but I have found oat milk creates an equally satisfying texture and adds a subtle sweetness
- Ice cubes: Fill your glass about halfway with ice to chill the drink rapidly without diluting the chocolate flavor too much
- Optional sugar or sweetener: Milo is already sweetened, but I always taste the mixture before adding milk because some days you just need that extra hit
Instructions
- Create the chocolate base:
- Whisk the Milo powder with hot water in a small bowl until completely dissolved and smooth, taking about 30 seconds of enthusiastic whisking to eliminate any lumps
- Sweeten if needed:
- Taste your mixture and add sugar or sweetener as desired, whisking again briefly to combine everything while still warm
- Prep your glass:
- Fill a tall glass with ice cubes, listening for that satisfying clink sound that promises something cold and refreshing is coming
- Layer the flavors:
- Pour the Milo mixture over the ice first, letting it cascade down and chill slightly before adding the milk
- Complete the drink:
- Add the cold milk and stir gently with a spoon or straw, watching the chocolate swirl through until combined
- Serve immediately:
- Pop in a straw and enjoy right away while the ice is still frosty and the chocolate flavor is at its most vibrant
Save to Pinterest My roommate started requesting these every morning during finals week, and pretty soon we were buying Milo in bulk because nothing else quite hit the same spot between studying sessions.
Making It Your Own
Once you have the basic method down, experiment with different milk alternatives and see which texture you prefer. I have found that almond milk makes it lighter while coconut milk adds an exotic twist that pairs surprisingly well with chocolate.
Timing Is Everything
The key to getting that coffee shop feel is serving it immediately while the ice is still frosty. If you need to prep it ahead, keep the Milo mixture separate from the milk and ice until right before drinking.
Perfect Presentation
Using a clear glass lets you see the beautiful layers as they form, and I personally love watching the chocolate swirl through the milk as I stir. A final dusting of Milo powder on top makes it look like something you would pay seven dollars for.
- Try blending everything with ice for a frothy frappe style drink
- Add a shot of espresso if you need serious caffeine alongside your chocolate fix
- Experiment with a pinch of cinnamon or vanilla extract for subtle flavor variations
Save to Pinterest Sometimes the simplest recipes are the ones that become part of your daily routine, and this chocolate latte hack has definitely earned its permanent spot in my beverage rotation.
Common Recipe Questions
- → Can I make Milo ice latte without hot water?
Using hot water is essential for properly dissolving the Milo powder. Cold water leaves grainy clumps that don't blend well with milk. The small amount of hot water creates a smooth concentrated mixture that distributes evenly when poured over ice.
- → What milk works best for this Milo latte?
Whole dairy milk provides the creamiest texture, but oat milk, almond milk, and soy milk all work beautifully. Each plant-based milk adds its own subtle flavor profile while still letting the Milo chocolate taste shine through.
- → How can I make this Milo latte sweeter?
Start with 1-2 teaspoons of sugar or sweetener dissolved into the hot Milo mixture. Taste before adding milk, then adjust as needed. Condensed milk is another option for both sweetness and extra creaminess.
- → Can I prepare Milo ice latte in advance?
For best results, prepare fresh and serve immediately. The ice dilutes the mixture over time, and the texture is optimal when first made. You can pre-mix the Milo concentrate ahead and store it in the refrigerator for up to 2 days.
- → Is Milo suitable for gluten-free diets?
Traditional Milo contains malt barley which includes gluten. Check the label carefully as formulations vary by region. Look for certified gluten-free chocolate malt alternatives if you need to avoid gluten entirely.