Instead of hot water, pour cold fresh milk over Milo powder to produce a glass of milky Milo with chunky bits of chocolatey satisfaction.
If you went to a boarding school, you might know this: Iron a three-in-one Milo packet, get a bar of pure Milo. Note: Eat at your own risk.
Make according to directions on the agar-agar packet, replace some of the required liquid with thick Milo and sugar, and then chill it in the refrigerator.
Toasted or plain, white bread complements Milo perfectly. Scatter Milo over some drizzled condensed milk or edge the slice with choki choki so the Milo powder doesn’t fall out.
Go back to basics with this one. What’s better than prying up the Milo tin cover with a spoon, and then digging right into the chocolate goodness with said spoon?
Ice cold, topped with an impressive heap of Milo powder, the Milo Dinosaur showcases Milo at its flavourful best.
The next time you make some curry Maggi, sweeten the deal with a tablespoon or two of Milo. Apparently Milo acts as thickener for the soup.
Make a pot of nicely thick Milo, pour it into a popsicle container (Daiso, RM5) and add a dollop of condensed milk before popping it in the freezer.