Save I was rummaging through the pantry one afternoon, half-asleep and craving something cold, when I spotted the Milo tin wedged behind the oats. I hadn't touched it in months, but the second I twisted the lid off, that malty chocolate smell hit me and I knew exactly what I wanted. Five minutes later I was sipping the best iced drink I'd made all summer. It wasn't fancy, just Milo and milk over ice, but it tasted like a secret I'd been keeping from myself.
The first time I made this for a friend who dropped by unannounced, she took one sip and asked if I'd gone to a café without telling her. I laughed and showed her the Milo tin, the bowl with a whisk still sitting in it, and the carton of oat milk on the counter. She couldn't believe something this good came from three ingredients and a glass of ice. Now she texts me every time she makes it, usually with a photo and way too many exclamation points.
Ingredients
- Milo powder: The heart of the drink, bringing that signature malty cocoa richness; dissolve it fully in hot water first or you'll end up with clumps at the bottom.
- Hot water: Just enough to melt the powder into a smooth, pourable concentrate without diluting the final drink.
- Cold milk: Whole milk makes it creamy and indulgent, but oat or almond milk work beautifully if you want a lighter or dairy-free version.
- Ice cubes: The more the better; they keep everything frosty and help the Milo mix swirl into the milk as you stir.
- Sugar or sweetener (optional): Milo has some sweetness already, but a teaspoon or two can round it out if you like things on the sweeter side.
Instructions
- Make the Milo concentrate:
- Whisk the Milo powder with hot water in a small bowl until it's completely smooth and glossy, no grainy bits left. This step is key; rushing it means gritty sips later.
- Sweeten to taste:
- Taste the concentrate and whisk in sugar or sweetener if you want it a little sweeter. It's easier to adjust now than after you've poured everything over ice.
- Build the drink:
- Fill a tall glass to the brim with ice cubes, pour the Milo mixture over the top, then add the cold milk. Give it a gentle stir with a spoon or straw and watch the chocolatey swirls blend into the milk.
- Serve and enjoy:
- Pop in a straw and drink it right away while it's still icy cold. The first sip is always the best.
Save I started making this on weekend mornings when I wanted something more exciting than coffee but didn't want to leave the house. It became my little ritual, the sound of ice clinking into the glass, the smell of Milo mixing with steam, the first cold sip that woke me up gently. It's not just a drink anymore; it's the feeling of a slow, unhurried morning with nowhere to be.
Making It Your Own
I've tried this with every type of milk I could find in the fridge, from creamy whole milk to oat, almond, and even coconut once when I ran out of everything else. Each one changes the texture and flavor slightly; oat milk makes it thicker and almost dessert-like, while almond keeps it light and refreshing. Sometimes I'll add a splash of condensed milk for extra sweetness and richness, or top it with whipped cream and a dusting of Milo powder when I'm feeling indulgent. The base recipe is so forgiving that you can experiment without worrying about messing it up.
Serving Suggestions
This drink is perfect on its own, but I've served it alongside warm pastries for brunch or paired it with a simple sandwich for a light lunch. It's also a hit with kids; my nephew asks for it every time he visits, and I love that I can make it in under five minutes without turning on the stove. If you're hosting, make a batch of Milo concentrate ahead of time and let everyone build their own drinks with different milks and toppings.
Storage and Leftovers
Honestly, this is best made fresh and drunk right away while the ice is still frosty and the flavors are bright. If you do have leftover Milo concentrate, store it in a sealed jar in the fridge for up to two days and just pour it over fresh ice and milk when you're ready. The drink itself doesn't keep well once it's mixed; the ice melts and waters everything down, so only make as much as you'll finish in one sitting.
- Keep the Milo concentrate in the fridge if you're making it ahead, but always use fresh ice and cold milk when you're ready to drink.
- If the concentrate thickens in the fridge, whisk in a tiny splash of hot water to loosen it up again.
- Don't let the mixed drink sit for more than a few minutes or the ice will dilute all that rich chocolatey flavor.
Save This little hack has saved me on countless lazy afternoons when I needed a pick-me-up but didn't want to fuss. I hope it becomes one of those easy, happy things you reach for when you need a moment to yourself.
Cooking Guide
- → How do I dissolve Milo powder quickly?
Whisk the Milo powder with hot water thoroughly until smooth and fully dissolved to avoid lumps.
- → Can I use plant-based milk alternatives?
Yes, oat, almond, or soy milk can be used to create a dairy-free version while maintaining creaminess.
- → Is sugar necessary for this drink?
Sugar or sweetener is optional and can be added to taste depending on your preference.
- → What’s the best way to serve this chilled drink?
Fill a tall glass with ice cubes before pouring the Milo mixture and cold milk, then stir gently.
- → Can I make this drink creamier?
Using whole milk or adding a splash of condensed milk enhances creaminess, and topping with whipped cream adds indulgence.