Let’s be honest—when that sweet tooth starts calling, nothing hits the spot quite like the rich, chocolatey goodness of Milo. Whether you’re craving a quick treat or planning a fun baking project, we’ve gathered 23 irresistible recipes that transform this beloved malted powder into everything from drinks to desserts. Get ready to satisfy your cravings and discover new ways to enjoy this classic comfort flavor!
Milo Chocolate Fudge Brownies
Brace yourself for the fudgiest, most chocolate-packed brownies of your life. These Milo-infused squares deliver that nostalgic malted flavor with an intensely rich texture that’ll have you fighting for the corner pieces. Seriously, hide these from roommates—they disappear faster than your weekend plans.
Ingredients
– 1 cup unsalted butter (melted and slightly cooled—hot butter cooks your eggs!)
– 1 ½ cups granulated sugar (this creates that crackly top we all crave)
– 3 large eggs at room temperature (they incorporate so much better when not cold)
– 1 tsp vanilla extract (the real stuff—imitation just can’t compete)
– ¾ cup all-purpose flour (spoon and level it—don’t pack the cup!)
– ½ cup cocoa powder (I use Dutch-process for deeper flavor)
– ½ cup Milo powder (that malted magic makes these next-level)
– ½ tsp salt (balances the sweetness perfectly)
– ½ cup chocolate chips (I like semi-sweet for contrast)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Whisk the melted butter and sugar together in a large bowl for exactly 1 minute until slightly thickened and pale.
3. Add eggs one at a time, whisking vigorously for 30 seconds after each addition until the mixture is glossy and smooth.
4. Stir in vanilla extract until just combined—overmixing now can make brownies cakey.
5. Sift flour, cocoa powder, Milo powder, and salt directly into the wet ingredients to prevent lumps.
6. Fold the dry ingredients into the wet using a spatula until no flour streaks remain, about 45 strokes.
7. Gently fold in chocolate chips until evenly distributed throughout the thick batter.
8. Spread batter evenly into prepared pan, pushing it into corners with your spatula.
9. Bake at 350°F for 25-28 minutes until the center is set but still slightly jiggly—a toothpick should come out with moist crumbs, not clean.
10. Cool brownies completely in the pan on a wire rack for 2 hours before slicing for clean edges. Marvel at these fudgy wonders with their crackly tops and molten Milo flavor. Serve slightly warm with vanilla ice cream melting into all those chocolatey crevices, or enjoy them straight from the pan—we won’t judge.
Creamy Milo Milkshake Delight
Let’s make this viral-worthy milkshake that’s about to break the internet. Load up your blender for the creamiest, dreamiest frozen treat that’ll have everyone begging for the recipe.
Ingredients
– 2 cups vanilla ice cream (I always grab the extra creamy premium kind)
– 1 cup whole milk (cold from the fridge works best for that perfect thickness)
– ½ cup Milo chocolate malt powder (the star ingredient that makes it magical)
– ¼ cup chocolate syrup (I drizzle extra for that Instagram-worthy glass coating)
– Whipped cream for topping (don’t be shy with the fluffy clouds)
– Crushed malt balls for garnish (trust me, the crunch makes it next-level)
Instructions
1. Take your serving glass and drizzle chocolate syrup around the inside walls in a spiral pattern.
2. Place the glass in the freezer for exactly 5 minutes to set the syrup coating.
3. Measure 2 cups of vanilla ice cream directly into your blender pitcher.
4. Pour 1 cup of cold whole milk over the ice cream in the blender.
5. Add ½ cup of Milo chocolate malt powder to the blender mixture.
6. Secure the blender lid tightly and blend on high speed for 45 seconds until completely smooth.
7. Check the consistency by stopping the blender and lifting the lid – it should pour thick like melted ice cream.
8. Remove your prepared glass from the freezer and slowly pour the milkshake into it.
9. Top generously with whipped cream, creating tall peaks that reach the rim.
10. Sprinkle crushed malt balls evenly over the whipped cream topping.
11. Insert a thick paper straw at an angle for that perfect sipping experience.
Zero regrets with this frosty masterpiece that delivers thick, spoonable texture with deep malted chocolate flavor. Try serving it with a side of crispy waffle fries for that ultimate sweet-salty combo that’ll have your taste buds doing backflips.
Milo Layered Cheesecake Bars
OBSESSED with these Milo Layered Cheesecake Bars! They combine nostalgic chocolate malt flavor with creamy cheesecake in the easiest no-bake format. Seriously, these will disappear faster than you can say “more please.”
Ingredients
– 2 cups graham cracker crumbs (I always crush mine fresh for better texture)
– 1/2 cup melted unsalted butter (the good stuff makes all the difference)
– 1/4 cup granulated sugar (just enough to sweeten that crust)
– 16 oz cream cheese, softened (room temp is crucial for smooth blending)
– 1 cup powdered sugar (sift it to avoid lumps)
– 1 cup heavy whipping cream (chill your bowl first for best results)
– 1/2 cup Milo powder (the star ingredient – don’t skimp!)
– 1 tsp vanilla extract (pure vanilla elevates everything)
Instructions
1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
2. Press the mixture firmly into the bottom of a 9×9 inch baking pan lined with parchment paper.
3. Chill the crust in the refrigerator for 15 minutes while you prepare the filling.
4. Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth.
5. Add powdered sugar and vanilla extract, then beat for another minute until fully incorporated.
6. In a separate chilled bowl, whip heavy cream on high speed for 3-4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
8. Divide the filling evenly between two bowls.
9. Stir Milo powder into one bowl of filling until completely combined and smooth.
10. Spread the plain cheesecake filling evenly over the chilled crust.
11. Carefully spread the Milo filling over the plain layer, smoothing the top with an offset spatula.
12. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
13. Use the parchment paper to lift the bars from the pan, then cut into 16 squares with a sharp knife.Just wait until you bite into these – the creamy Milo layer melts into the tangy cheesecake with that crunchy graham cracker base. They’re perfect chilled straight from the fridge or slightly softened for maximum creaminess. Try topping with extra Milo powder or chocolate shavings for serious dessert drama.
Milo Banana Pancake Stack
Get ready to level up your breakfast game with this Milo banana pancake stack. Grab your favorite mug and let’s create that perfect weekend treat everyone will be screenshotting. These fluffy stacks bring serious nostalgia with every bite.
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 2 tablespoons Milo powder (don’t skimp – this is the star!)
– 1 tablespoon granulated sugar (I prefer cane sugar for subtle molasses notes)
– 2 teaspoons baking powder (fresh baking powder makes all the difference)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
– 1 large egg (room temperature eggs incorporate better)
– 1 cup whole milk (the higher fat content creates richer pancakes)
– 2 tablespoons melted butter (salted butter adds nice balance)
– 1 ripe banana (mashed with a fork until smooth)
– Cooking spray or extra butter for the pan
Instructions
1. Whisk together flour, Milo powder, sugar, baking powder, and salt in a large bowl until fully combined.
2. In a separate bowl, beat the egg vigorously for 30 seconds until pale and frothy.
3. Pour milk and melted butter into the egg mixture, whisking continuously.
4. Add mashed banana to the wet ingredients and mix until smooth.
5. Create a well in the center of your dry ingredients and pour in the wet mixture.
6. Gently fold the batter with a spatula until just combined – lumps are totally fine here.
7. Let the batter rest for 5 minutes while you heat your pan – this allows the baking powder to activate.
8. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
9. Lightly grease the surface with cooking spray or butter using a pastry brush.
10. Pour 1/4 cup portions of batter onto the hot surface, leaving space between each pancake.
11. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
12. Flip each pancake carefully using a thin spatula – wait for that golden brown underside.
13. Cook for another 1-2 minutes until the second side is equally golden and cooked through.
14. Transfer cooked pancakes to a wire rack instead of stacking them – this prevents sogginess.
15. Repeat with remaining batter, regreasing the pan between batches as needed.
Fresh from the griddle, these pancakes deliver that signature Milo maltiness wrapped in banana sweetness. For maximum wow factor, stack them high with sliced bananas between layers and drizzle with chocolate sauce. The texture stays miraculously fluffy even as they cool, making them perfect for leisurely weekend brunching.
Milo Ice Cream with Chocolate Swirls
Viral-worthy creamy goodness is just a few churns away. This Milo ice cream delivers nostalgic chocolate malt flavor with mesmerizing swirls that’ll stop your scroll. Get ready to scoop pure happiness straight from your freezer.
Ingredients
– 2 cups heavy cream (I always use organic for richer texture)
– 1 cup whole milk (don’t skimp—full fat makes it creamier)
– ¾ cup granulated sugar
– ⅔ cup Milo powder (the star ingredient that makes it magical)
– ¼ cup sweetened condensed milk (my secret weapon for extra creaminess)
– ½ cup chocolate fudge sauce (warmed slightly so it swirls beautifully)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ¼ tsp fine sea salt (balances the sweetness perfectly)
Instructions
1. Pour heavy cream, whole milk, and granulated sugar into a medium saucepan.
2. Heat the mixture over medium heat until it reaches 170°F on a candy thermometer, stirring constantly with a whisk.
3. Remove the saucepan from heat and immediately whisk in the Milo powder until completely dissolved.
4. Stir in sweetened condensed milk, vanilla extract, and sea salt until fully incorporated.
5. Transfer the mixture to a large bowl and cover it tightly with plastic wrap.
6. Refrigerate the base for at least 4 hours or until it reaches 40°F—this chilling step prevents ice crystals from forming.
7. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions, about 25-30 minutes.
8. While the ice cream churns, warm the chocolate fudge sauce in the microwave for 15 seconds to make it pourable.
9. Spread one-third of the churned ice cream into a 9×5-inch loaf pan.
10. Drizzle one-third of the warmed chocolate sauce over the ice cream layer using a zigzag motion.
11. Repeat layers twice more, ending with chocolate sauce on top.
12. Use a butter knife to gently swirl the layers together, being careful not to overmix.
13. Cover the pan with parchment paper and freeze for at least 6 hours or until firm.
Expect velvety smooth texture with that signature Milo maltiness shining through. Each scoop reveals gorgeous chocolate ribbons that melt perfectly on your tongue. Try serving it between two chocolate chip cookies for the ultimate ice cream sandwich experience.
Moist Milo Banana Bread
Perfectly moist banana bread just leveled up with chocolatey Milo powder. This nostalgic twist creates the ultimate snack cake that disappears faster than you can say “seconds please.”
Ingredients
- 3 very ripe bananas (the spottier, the sweeter)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs at room temperature (they incorporate better this way)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract (the real stuff makes a difference)
- 1 1/2 cups all-purpose flour
- 1/2 cup Milo powder (my favorite chocolate malt drink mix)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
- Mash the ripe bananas in a large bowl until only small lumps remain.
- Pour in the melted butter and whisk vigorously until fully combined.
- Crack in both eggs and add the sugar, then whisk for exactly 1 minute until pale and slightly thickened.
- Stir in the vanilla extract until just incorporated.
- In a separate bowl, whisk together the flour, Milo powder, baking soda, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients, mixing until just combined after each addition.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
What emerges is incredibly tender with pockets of melted Milo throughout. The malted chocolate flavor pairs beautifully with the banana’s natural sweetness. Try it toasted with a smear of peanut butter for the ultimate breakfast upgrade.
No-Bake Milo Crunch Bars
Feeling that sweet tooth craving but zero energy to bake? These no-bake Milo crunch bars are your instant solution. Forget complicated recipes—this 15-minute wonder delivers chocolatey satisfaction with zero oven time.
Ingredients
– 2 cups crispy rice cereal (the extra crunchy kind holds up best)
– 1 cup Milo powder (I always keep an extra jar for emergency chocolate fixes)
– 1/2 cup creamy peanut butter (the natural kind gives perfect texture)
– 1/4 cup honey (local raw honey adds floral notes)
– 1/4 cup unsalted butter (room temp blends smoother)
– 1 tsp vanilla extract (real Madagascar vanilla makes all the difference)
– Pinch of sea salt (flaky Maldon salt elevates the chocolate)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Measure 2 cups crispy rice cereal into a large mixing bowl.
3. Combine 1/2 cup peanut butter, 1/4 cup honey, and 1/4 cup butter in a medium saucepan.
4. Heat the mixture over medium-low heat for 3-4 minutes, stirring constantly until completely smooth and bubbly around the edges.
5. Remove from heat and immediately stir in 1 cup Milo powder until no dry spots remain.
6. Add 1 tsp vanilla extract and pinch of sea salt to the warm Milo mixture.
7. Pour the warm Milo mixture over the crispy rice cereal in the large bowl.
8. Fold gently with a spatula until every piece is coated, being careful not to crush the cereal.
9. Transfer the mixture to your prepared pan, spreading evenly into all corners.
10. Press firmly with the back of a measuring cup to create a compact, even layer.
11. Refrigerate for exactly 2 hours until completely firm and sliceable.
12. Use the parchment paper overhang to lift the entire slab from the pan.
13. Cut into 12 even bars using a sharp knife wiped clean between cuts.
14. Store bars in an airtight container between layers of parchment paper.
Ready for that satisfying crunch? The crispy cereal stays surprisingly snap-worthy against the fudgy Milo base. Try crumbling one over vanilla ice cream for an instant dessert upgrade, or keep them chilled for that perfect firm-yet-chewy texture that makes these dangerously snackable.
Milo Chocolate Chip Cookies
Y’all need these Milo Chocolate Chip Cookies in your life STAT. They’re the nostalgic upgrade your cookie jar deserves—crunchy edges, chewy centers, and that malty Milo magic in every bite.
Ingredients
– 1 cup unsalted butter (room temp—it creams like a dream)
– ¾ cup granulated sugar (for that crisp edge)
– ¾ cup packed brown sugar (hello, chewiness!)
– 2 large eggs (room temp—they emulsify better, trust me)
– 1 tsp vanilla extract (the good stuff, not imitation)
– 2 ¼ cups all-purpose flour (spoon and level it—don’t pack!)
– ½ cup Milo powder (the star of the show)
– 1 tsp baking soda
– ½ tsp salt (balances the sweetness)
– 1 ½ cups semi-sweet chocolate chips (I like a mix of chips and chunks)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the room temp butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, Milo powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
7. Fold in the chocolate chips with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9–11 minutes, or until the edges are golden but centers still look slightly underdone.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Vibey, crackly tops give way to fudgy centers with that unmistakable Milo maltiness. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for next-level sundaes.
Fluffy Milo Cupcakes with Frosting
A viral dessert hack just dropped! These fluffy Milo cupcakes with frosting will have your kitchen smelling like chocolate malt heaven in under an hour. Get ready to level up your baking game with this crowd-pleaser that’s perfect for parties or late-night cravings.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar (regular white sugar works perfectly)
– ½ cup unsalted butter, softened (room temp makes creaming so much easier)
– ¾ cup whole milk (I find whole milk gives the fluffiest texture)
– ½ cup Milo powder (that iconic chocolate malt flavor is everything)
– 2 large eggs at room temperature (they incorporate better when not cold)
– 2 tsp baking powder (fresh baking powder gives the best rise)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ¼ tsp salt (balances the sweetness perfectly)
– For frosting: 1 ½ cups powdered sugar, ½ cup softened butter, 3 tbsp Milo powder, 2 tbsp milk
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt until fully combined.
3. In a large mixing bowl, beat ½ cup softened butter and 1 cup sugar together on medium speed for 2 minutes until light and fluffy.
4. Add 2 room temperature eggs one at a time, beating for 30 seconds after each addition.
5. Mix in 1 tsp vanilla extract until just incorporated.
6. Alternate adding the dry flour mixture and ¾ cup milk to the butter mixture, beginning and ending with flour, mixing on low speed.
7. Fold in ½ cup Milo powder gently with a spatula until no dry streaks remain.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake at 350°F for 18-20 minutes until a toothpick inserted comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For frosting: Beat ½ cup softened butter with 1 ½ cups powdered sugar until smooth.
12. Add 3 tbsp Milo powder and 2 tbsp milk, beating for 2 minutes until light and fluffy.
13. Frost cooled cupcakes using a piping bag or offset spatula.
Mouthwatering doesn’t begin to describe these cupcakes! The tender crumb melts in your mouth while that signature Milo flavor shines through in both cake and frosting. Try crumbling one over vanilla ice cream for the ultimate dessert hack, or sprinkle extra Milo powder on top for that Instagram-worthy finish.
Decadent Milo Lava Cake
Heads up, dessert lovers—this Milo lava cake is about to become your new obsession. Picture this: a warm, gooey chocolate center that oozes out with every spoonful, all thanks to that iconic malted Milo flavor. Seriously, it’s the ultimate comfort dessert that’s ready in under 30 minutes.
Ingredients
- 1 cup all-purpose flour (I always sift mine for extra fluffiness)
- ¾ cup granulated sugar (trust me, don’t skimp—it balances the Milo)
- ½ cup unsweetened cocoa powder (go for the dark kind for depth)
- ½ cup Milo powder (the star of the show—I stock up on the big tin)
- 2 large eggs (room temp works best for smooth mixing)
- ½ cup unsalted butter, melted (I use European-style for richness)
- ½ cup whole milk (full-fat makes it extra creamy)
- 1 tsp vanilla extract (pure, not imitation—it matters!)
- ½ tsp baking powder (fresh for that perfect rise)
- Pinch of salt (just a dash to enhance the chocolate)
Instructions
- Preheat your oven to 350°F and grease four 6-ounce ramekins with butter.
- Whisk the flour, sugar, cocoa powder, Milo powder, baking powder, and salt in a medium bowl until no lumps remain.
- In a separate bowl, beat the eggs with a hand mixer on medium speed for 1 minute until frothy.
- Pour the melted butter into the eggs while mixing on low to avoid curdling.
- Add the milk and vanilla extract, mixing just until combined.
- Gradually fold the dry ingredients into the wet mixture with a spatula until smooth—don’t overmix.
- Divide the batter evenly among the ramekins, filling each about ¾ full.
- Bake for 12–14 minutes; the edges should look set, but the centers will jiggle slightly when shaken.
- Let the cakes cool in the ramekins for 1 minute to firm up the edges.
- Run a knife around each ramekin’s edge to loosen the cakes.
- Invert each ramekin onto a plate and tap gently to release the cake.
Velvety on the outside with a molten Milo heart, this cake delivers a nostalgic malted kick that’s pure magic. Serve it warm with a scoop of vanilla ice cream for that hot-cold contrast, or dust with extra Milo powder for Instagram-worthy flair. It’s the kind of dessert that turns a regular Tuesday into a celebration.
Milo Smoothie with Peanut Butter
Milo smoothies just got a major upgrade. This peanut butter version blends nostalgic chocolate malt flavor with creamy nutty goodness—perfect for breakfast or that 3pm slump. Trust me, it’s the only way you’ll want your Milo from now on.
Ingredients
– 2 cups whole milk (I find it makes the smoothie extra creamy)
– 3 heaping tablespoons Milo powder (don’t be shy—this is where the magic happens)
– 2 tablespoons creamy peanut butter (I always use Skippy for that perfect smooth blend)
– 1 tablespoon honey (local if you have it—adds a floral note)
– 1 cup ice cubes (fresh from the freezer for maximum chill)
Instructions
1. Measure 2 cups of whole milk and pour it directly into your blender pitcher.
2. Add 3 heaping tablespoons of Milo powder to the milk.
3. Spoon 2 tablespoons of creamy peanut butter into the blender.
4. Drizzle 1 tablespoon of honey over the other ingredients.
5. Drop 1 cup of ice cubes into the blender last.
6. Secure the blender lid tightly—I always double-check to prevent spills.
7. Blend on high speed for exactly 45 seconds, or until the mixture is completely smooth with no ice chunks remaining.
8. Stop the blender and check consistency—if you see any peanut butter streaks, blend for another 15 seconds.
9. Pour immediately into your favorite glass while it’s still frosty cold.
This smoothie pours thick like a milkshake with that signature Milo maltiness shining through. The peanut butter adds a salty-sweet backbone that makes it seriously addictive. Try it with a sprinkle of crushed peanuts on top for extra crunch, or blend in a frozen banana for tropical vibes.
Milo and Oat Energy Bars
Grab your blender and get ready for the easiest energy bars you’ll ever make. These Milo and Oat Energy Bars require zero baking and pack a serious flavor punch. Perfect for that 3pm slump or pre-workout fuel when you need something fast and delicious.
Ingredients
– 2 cups rolled oats (the old-fashioned kind create the best texture)
– 1 cup Milo powder (I always use the original for that classic malt flavor)
– 1/2 cup creamy peanut butter (natural works best for binding)
– 1/3 cup honey (local honey adds a lovely floral note)
– 1/4 cup melted coconut oil (unrefined gives a subtle tropical flavor)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– Pinch of sea salt (flaky Maldon salt is my secret weapon)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 2 cups rolled oats and 1 cup Milo powder in a large mixing bowl, whisking until evenly distributed.
3. In a separate microwave-safe bowl, melt 1/2 cup peanut butter, 1/3 cup honey, and 1/4 cup coconut oil together in 30-second intervals, stirring between each until smooth.
4. Stir 1 teaspoon vanilla extract and a pinch of sea salt into the warm peanut butter mixture until fully incorporated.
5. Pour the wet ingredients over the dry ingredients and mix with a spatula until every oat is coated and no dry spots remain.
6. Transfer the mixture to your prepared pan and press down firmly with the back of a measuring cup to create an even, compact layer.
7. Chill the bars in the refrigerator for at least 2 hours, or until completely firm and sliceable.
8. Use the parchment paper overhang to lift the slab from the pan and place it on a cutting board.
9. Cut into 12 even rectangles using a sharp knife, wiping the blade clean between cuts for neat edges.
10. Store the bars in an airtight container in the refrigerator for up to 2 weeks.Look for that satisfying snap when you bite into these bars—they’re chewy with a subtle crunch from the oats. The malted chocolate flavor pairs perfectly with coffee, or crumble one over vanilla ice cream for an instant dessert upgrade.
Milo Mousse with Whipped Cream
Viral dessert alert: This Milo mousse is about to become your new obsession. Whip it up in minutes for that perfect chocolate-malt flavor that hits every time. Seriously, it’s dangerously easy and totally addictive.
Ingredients
– 1 cup heavy whipping cream, cold (I always chill my bowl too for maximum fluff)
– 1/2 cup Milo powder (the classic malted chocolate—don’t skimp!)
– 1/4 cup powdered sugar (sift it if you’re feeling fancy to avoid lumps)
– 1 tsp vanilla extract (pure vanilla makes all the difference here)
– Pinch of salt (just a tiny bit to balance the sweetness)
Instructions
1. Chill a large mixing bowl and beaters in the freezer for 10 minutes—cold tools help the cream whip faster.
2. Pour 1 cup cold heavy whipping cream into the chilled bowl.
3. Add 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of salt to the cream.
4. Whip on medium-high speed for 2–3 minutes until soft peaks form (tips curl when you lift the beaters).
5. Sprinkle 1/2 cup Milo powder over the whipped cream.
6. Gently fold the Milo into the cream with a spatula until fully incorporated—don’t overmix to keep it airy.
7. Divide the mousse evenly among 4 serving glasses.
8. Refrigerate for at least 1 hour to let it set and develop flavor.
9. Serve chilled, optionally topped with extra Milo sprinkle or fresh berries.
Zesty, creamy, and packed with malted goodness, this mousse is light yet indulgent. Try layering it with crushed cookies or serving it in espresso cups for a fun twist—it’s a crowd-pleaser every time.
Heavenly Milo Truffles
A viral dessert hack just dropped that’ll have your taste buds doing backflips. These no-bake Milo truffles combine childhood nostalgia with grown-up elegance—perfect for last-minute parties or late-night cravings. Seriously, they’re dangerously addictive.
Ingredients
– 2 cups Milo powder (the classic chocolate malt powder we all grew up with)
– 1 cup sweetened condensed milk (I always grab the full-fat version for maximum creaminess)
– 1/2 cup unsalted butter, softened (leave it out for 30 minutes—room temp blends smoother)
– 1 cup crushed graham crackers (about 8 full sheets, gives that nostalgic s’mores texture)
– 1/2 cup powdered sugar for rolling (prevents sticking and adds pretty snow-dusted look)
Instructions
1. Combine 2 cups Milo powder, 1 cup sweetened condensed milk, and 1/2 cup softened unsalted butter in a large mixing bowl.
2. Use a spatula to fold the mixture until no dry pockets remain—this takes about 2 minutes of vigorous mixing.
3. Add 1 cup crushed graham crackers and incorporate until the texture becomes moldable like playdough.
4. Chill the mixture in the refrigerator for exactly 20 minutes—this prevents sticky hands when shaping.
5. Scoop tablespoon-sized portions and roll between your palms to form 1-inch balls.
6. Roll each ball in 1/2 cup powdered sugar until fully coated on all surfaces.
7. Arrange the coated truffles on a parchment-lined baking sheet without touching.
8. Refrigerate for at least 1 hour until firm—this sets the texture perfectly.
Zesty malt flavor explodes with each bite, balanced by that subtle graham cracker crunch. Serve these chilled with cold milk for ultimate nostalgia, or package in mini cupcake liners for gifting—they stay firm at room temperature for about 2 hours before getting soft.
Conclusion
Craving something sweet? This collection proves Milo isn’t just for drinks! From decadent cakes to chewy cookies, there’s a perfect treat for every sweet tooth. We hope you find a new favorite—give one a try and let us know which recipe you loved most in the comments below. Don’t forget to share the deliciousness by pinning this article on Pinterest for later!
