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By: Samantha Pickthall Published Last Updated
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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.
What is Milo
Milo is a powdered chocolate drink with malt undertones. Typically mixed with cold milk or hot water and milk. You can find tinned milo products in the supermarket in Australia.
It’s wildly popular amongst kids and adults alike. This homemade milo powder recipe is easy with clean ingredients. Give it a go and see how you enjoy it compared to regular store-bought milo.
I’m sure if you grew up in Australia, drinking a glass of cold milo was a regular occurrence for you.
Include your homemade milo in no-bake slices such as this No Bake Milo Slice. Or in these Kid Friendly Rum Balls by replacing the cocoa powder with this milo powder.
What is Milo Made Of?
Pecans:These can be substituted with walnuts.
Hemp and sesame seeds:You can use either of these seeds. I love to add hemp seeds for extra nutrition but if you cannot get your hands on hemp, use sesame instead.
Chocolate chips:Either milk chocolate chips or dark chocolate can be used in your homemade milo. I love to use dark chocolate chips.
LSA:This 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.
How to Make Milo (with photos)
Step one: In a coffee grinder and working in two batches, add half of each of the cashews, pecans, and hemp seeds (sesame seeds if using). Grind until they’re completely ground up.
Step two: Add chocolate chips to the grinder and blend until ground up into a powder with a few smaller chunks left. Transfer into the large mixing bowl.
Step three: Stir through LSA, coconut sugar, and coconut milk powder.
Step four: Sift over cocoa powder and whisk through until well blended.
Step five: Transfer to an airtight glass jar or container where your milo will be stored.
Expert Tips
- Grinding the nuts and seedsbe 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.
- 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 Instructions
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.
Recipe FAQ’s
Can I make this milo nut-free?
This homemade milo recipe includes cashews, pecans, and almonds which add flavor very similar to the iconic malt flavor found in regular milo. Try substituting these with seeds such as sunflower, linseed (flaxseed), and sesame.
Can I leave out the coconut milk powder?
Absolutely! The coconut milk powder adds creaminess to the texture, especially when you’re making hot milo. However, it’s not crucial enough that it will drastically change the result if you were to omit it. You can also substitute it with regular milk powder.
How to make cold milo?
Simply fill a glass with your milk of choice and sprinkle over 1-2 tablespoons of milo and enjoy with a spoon! If you’re looking for a dairy free milk, try my Homemade Almond Milk.
How to make hot milo?
Simply add 1-2 tablespoons of the milo powder to a mug and fill it 3/4 of the way up with boiling water. Top it up with cold milk and enjoy!
Make These Australian Classics Next
- No-Bake Milo Slice
- Hedgehog
- Iced VoVo
- Anzac Biscuits
Homemade Milo Recipe
Samantha Pickthall
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.
5 from 21 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes mins
Course Drinks, Snack
Servings 2 cups
Calories 2065 kcal
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) see notes
- 1/2 cup coconut sugar
- 1/4 cup coconut milk powder see notes
- 1 cup unsweetened cocoa powder or cacao powder
Instructions
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 3/4 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 3/4 of the way up with boiling water. Top it up with cold milk and enjoy.
Video
Notes
Grinding the nuts and seedsbe 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.
LSAstands 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 powderadds 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.
Nutrition
Calories: 2065kcalCarbohydrates: 199gProtein: 56gFat: 146gSaturated Fat: 54gPolyunsaturated Fat: 28gMonounsaturated Fat: 49gCholesterol: 11mgSodium: 321mgPotassium: 2126mgFiber: 40gSugar: 85gVitamin A: 180IUVitamin C: 1mgCalcium: 235mgIron: 22mg
Tried this recipe? Let us know how it was!
