Homemade Milo Recipe

This Homemade Milo uses nuts and seeds to mimic the malt flavor in regular milo and of course, cocoa to infuse that classic chocolate element!

Course Drinks

Cuisine Australian

Prep Time 15

Total Time 15

Servings cups

Calories 2065kcal

Author Samantha Pickthall

Ingredients

1/3 cup raw cashews
1/4 cup raw pecans
2 Tbsp hemps seeds or sesame seeds
1/3 cup milk or dark chocolate chips
1/2 cup LSA (linseed, sunflower, almond meal mix)
1/2 cup coconut sugar
1/4 cup coconut milk powder, or regular whole milk powder
1 cup unsweetened cocoa powder

US Customary - Metric

Instructions

Grind Nuts and Seeds: In a coffee grinder, grind cashews, pecans, and seeds in batches to a fine powder. Be careful not to over-grind, as they can turn into a paste. Transfer each batch into a large mixing bowl after grinding. If you do not have a coffee grinder, use a high-speed food processor or a Thermomix to achieve a fine powder texture similar to LSA.
Process Chocolate Chips: Add chocolate chips to the grinder and pulse until they are partially broken down into a powder with a few small chunks remaining. Transfer to the large mixing bowl.
Combine Dry Ingredients: Stir in the LSA, coconut sugar, and coconut milk powder.
Add Cocoa Powder: Sift cocoa powder over the mixture and whisk thoroughly until all ingredients are well blended.
Store: Transfer the mixture to an airtight glass jar or container. Store in the refrigerator to preserve freshness.
Prepare Beverage: To make a cold Milo, add 1-2 tablespoons of the Milo mixture to a glass of milk (dairy-free if preferred). For hot Milo, add 1-2 tablespoons of Milo to a mug, fill it three-quarters with boiling water, top up with cold milk, stir well, and enjoy.
Serve: Enjoy your homemade Milo hot or cold as desired.

Video

Notes

Store your homemade milo powder in an airtight glass jar or container, refrigerated, for 2-3 weeks. Refrigeration is important to keep this fresh as the nuts and seeds need to be kept chilled so they don’t go rancid.

Nutrition