Save There's something delightfully unpretentious about Milo ice lattes—they don't require fancy espresso machines or barista skills, just a whisk and five minutes on a warm afternoon. I discovered this hack while cleaning out my pantry one summer, stumbling across a tin of Milo I'd forgotten about, and decided to experiment instead of reaching for the usual iced coffee. The result was so smooth and chocolatey that it became my go-to when I wanted something quick, satisfying, and honestly, a little bit like a treat masquerading as a beverage.
My friend Maya called me one sticky July evening asking if I knew how to make anything cold and chocolatey, and I made her this while we sat on my kitchen steps eating watermelon. She took one sip and immediately asked for the recipe, then texted me the next day saying she'd made three more and her whole family was hooked. It became our unofficial summer refreshment, the kind of drink that turns an ordinary evening into something worth lingering over.
Ingredients
- Milo powder: This malted chocolate powder dissolves beautifully in hot water and creates the rich base of the drink; three tablespoons gives you that deep chocolate flavor without overpowering bitterness.
- Hot water: Use about 60 ml to create a concentrated Milo mixture that won't dilute when the ice melts, keeping your drink flavorful from first sip to last.
- Cold milk: Whether you choose whole milk for maximum creaminess, skim for lightness, or oat milk for a subtle nutty sweetness, cold milk mellows the chocolate and creates that latte texture.
- Ice cubes: These do double duty by chilling the drink and slowly releasing a bit of dilution as they melt, which actually helps balance the richness.
- Sugar or sweetener: Keep this optional since Milo already has sweetness built in, but a teaspoon or two can brighten the flavor if you prefer it less malty.
Instructions
- Create your Milo base:
- Whisk the Milo powder with hot water in a small bowl, stirring until you see absolutely no grainy bits at the bottom. This takes about thirty seconds of steady whisking and makes the difference between a smooth drink and one with an unpleasant chalky texture.
- Taste and adjust sweetness:
- Take a moment to taste your Milo mixture before adding milk, since this is your only chance to dial in the sweetness without diluting it. If it tastes a bit flat or too malty, whisk in a teaspoon of sugar and stir until it completely dissolves.
- Build your glass:
- Fill a tall glass generously with ice cubes, filling it about three-quarters of the way to leave room for the milk layer on top.
- Layer the flavors:
- Pour the warm Milo mixture over the ice slowly, watching it cascade and settle around the cubes. The temperature difference creates a beautiful effect as the hot mixture meets the cold ice.
- Add the milk:
- Pour your cold milk over the Milo and ice, stirring gently so everything combines into a unified, creamy chocolate drink. You'll see the brown and white swirl together before settling into a rich, even color.
- Serve with intention:
- Pop in a straw and drink immediately while the ice is still solid and the temperature is perfectly cold. The longer it sits, the more the ice melts and waters down that chocolate intensity you worked to create.
Save There was something unexpectedly touching about the moment when my seven-year-old nephew asked me to teach him how to make this drink, standing on a stool beside me in the kitchen, carefully whisking with his whole face scrunched up in concentration. When he tasted what he'd made, his eyes went wide and he declared it better than anything from a cafe, and suddenly this simple five-minute hack became a memory of his small hands learning to create something delicious.
The Milo Magic Explained
Milo isn't just a powder you stir into milk—it's a formulated blend of malted barley, cocoa, and milk solids that needs proper technique to shine. When you whisk it with hot water first, you're blooming those flavors and allowing the powder to fully hydrate, which is why it tastes so much more complex than if you just dumped it into cold milk. This small step is what transforms a mediocre chocolate drink into something that tastes intentional and carefully made.
Milk Choices and Their Effect
Whole milk creates the most indulgent version, coating your mouth with a subtle richness that makes the chocolate feel deeper and more luxurious. Skim milk gives you a cleaner chocolate taste without the heaviness, which some people actually prefer because it lets the malt flavor come through more clearly. Plant-based options like oat milk add their own layer—oat brings a natural sweetness and creaminess that pairs beautifully with chocolate, while almond milk stays more neutral and lets the Milo be the star, and soy milk gives you the most protein if you're looking for this to function as a light meal replacement.
Elevating Your Simple Drink
What started as a quick afternoon hack has become endlessly customizable depending on your mood and what's in your kitchen. A drizzle of condensed milk stirred in adds an almost dessert-like quality, while a spray of whipped cream on top turns it into something worth photographing. A light dusting of Milo powder across the whipped cream creates a finished, polished look that makes a five-minute drink feel like a small celebration.
- For a protein boost, stir in a tablespoon of chocolate protein powder after whisking the Milo, which adds richness without making the drink gritty.
- If you have coffee around and want a mocha moment, brew a strong shot of espresso or instant coffee and whisk it into the Milo mixture for extra depth.
- On particularly hot days, freeze your Milo mixture in ice cube trays and use those instead of regular ice, so your drink stays chocolatey-strong until the very last sip.
Save This drink taught me that sometimes the best kitchen discoveries come from improvisation and leftover pantry ingredients, not from complicated recipes or special equipment. It's become my answer when someone asks what to make on a hot day when you want something that tastes indulgent but takes less time than it takes to brew coffee.
Recipe Questions & Answers
- → Can I use plant-based milk instead of dairy milk?
Yes, absolutely. Oat, almond, and soy milk work excellently as alternatives. They provide a creamy texture while keeping the beverage dairy-free.
- → How do I make this sweeter?
Add 1-2 teaspoons of sugar or your preferred sweetener to the Milo mixture while whisking with hot water. Stir well to ensure it dissolves completely.
- → What makes this creamier?
Use whole milk instead of low-fat varieties, or add a splash of condensed milk for extra richness and body. Whipped cream on top also enhances the creamy experience.
- → Are there allergens I should know about?
Milo contains milk and may have gluten and soy depending on the brand. Always check the Milo label for specific allergen information before consuming.
- → Can I prepare the Milo mixture ahead of time?
Yes, you can prepare the Milo mixture a few hours ahead and refrigerate it. When ready to serve, pour over fresh ice and add cold milk for the best taste and texture.
- → What tools do I need to make this?
You'll need a whisk, bowl, tall glass, and a spoon or straw. These simple tools ensure the Milo powder dissolves smoothly and blends well with the milk.