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Homemade Milo Recipe

The classic and delicious Homemade Milo is an easy DIY version to make at home. Nuts and seeds mimic the malt flavor in regular milo and cocoa is included as the chocolate element. Serve your milo with cold milk or make it into a hot beverage.
Course Drinks, Snack
Prep Time 15 minutes
Servings 2 cups
Calories 2065kcal


  • cup raw cashews
  • ¼ cup raw pecans
  • 2 tablespoon hemps seeds or sesame seeds
  • cup milk or dark chocolate chips
  • ½ cup LSA (linseed, sunflower, almond meal) see notes
  • ½ cup coconut sugar
  • ¼ cup coconut milk powder see notes
  • 1 cup unsweetened cocoa powder or cacao powder


  • In a coffee grinder, in batches, grind cashews, pecans and seeds to a fine powder. Be sure not to grind too much otherwise they will turn into a paste, which you do not want. Once grounded into a fine powder, transfer into a large mixing bowl.
  • NOTE: if you do not have a coffee grinder, you can blend the nuts & seeds using a high-speed food processor or a Thermomix. You want them to turn into a fine powder, similar to the texture of LSA (linseed, sunflower, almond meal).
  • Add chocolate chips to the grinder and blend until they’re broken down, partially into a powder but still leaving a few small chunks. Transfer into the large mixing bowl.
  • Stir through LSA, coconut sugar and coconut milk powder.
  • Sift over cocoa powder, whisk through until ingredients are well blended. 
  • Transfer to an airtight glass jar or container where your milo will be stored. Keep stored in the refrigerator.
  • Add to a cold glass of milk (use dairy free milk if desired) or make a hot milo by adding 1-2 tablespoons of milo to a mug and fill it ¾ of the way up with boiling water. Top it up with cold milk and enjoy!

To make a cold milo

  • Simply fill a glass with your milk of choice and sprinkle over 1-2 tablespoons of milo and enjoy with a spoon.

To make a hot milo

  • Simply add 1-2 tablespoons of the milo powder to a mug and fill it ¾ of the way up with boiling water. Top it up with cold milk and enjoy.



Grinding the nuts and seeds be sure to grind them until they turn to a fine powder/meal. Leaving zero small or large chunks. However, be sure not to over-grind as they can turn into a paste. 
LSA stands for linseed, sunflower & almond meal. It’s a mixture of those ground up seeds and nuts. Purchase it from your supermarket or health food store. The combination of these ingredients adds extra flavor and texture to the milo. To substitute the LSA you can simply use just one of these, ground linseed (flaxseed), ground sunflower seeds, or almond meal. 
Coconut milk powder adds creaminess and extra flavor. I use the brand Ayam. To substitute, use regular milk powder or omit it from the recipe. If you would like your homemade milo to be completely vegan, double-check the coconut milk powder you’re using. Sometimes certain brands can contain casein, which is a milk derivative. 
Sift the cocoa powder especially if it has lumps. This makes it easier to mix through and prevents lumpy bits when enjoying your milo.
Store milo 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. 


Calories: 2065kcal | Carbohydrates: 199g | Protein: 56g | Fat: 146g | Saturated Fat: 54g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 49g | Cholesterol: 11mg | Sodium: 321mg | Potassium: 2126mg | Fiber: 40g | Sugar: 85g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 22mg