Cool down and treat your taste buds to our irresistible Milo dinosaur recipe. Packed with rich malt choc flavour and topped with a heap of Milo powder, it’s perfect any time of day.
In This Post You’ll Learn
Why We Love This
Milo dinosaur may be a deliciously thick and creamy chocolate drink, but it’s easy to think of it as a fun snack or dessert too.
We love the rich chocolate malt flavour and the traditional (and very scoopable) extra undissolved milo powder on top!
Served over ice, it’s cool and refreshing on a hot day, but you can even serve it warm if you prefer.
Related: Kopi Tarik / Teh Tarik / Thai Pink Milk
Did You Know!
Milo was first invented in Australia, BUT Malaysia holds the record for being the highest consumers per capita in the world!
In Australia we usually prepare milo with hot or cold milk and/or water. But the Malaysian and Singaporean tweak of adding condensed milk and / or evaporated milk makes it even richer, thicker and creamier. A real treat, for sure!
What is Milo Dinosaur?
Milo dinosaur (also known as milo tabur) is a popular beverage made with milo (a chocolate flavoured malt powder), condensed milk and evaporated milk. What makes it iconic (and extra delicious) is the extra garnish of powdered milo on top!
You’ll find it at mamaks (street stalls), kopitiams (local cafes), hawker stalls and restaurants through many Southeast Asian countries, most especially Malaysia and Singapore, who share the legacy of its initial creation.
Some vendors serve milo dinosaurs with rainbow sprinkles or 100’s and 1000’s on top for extra colour and sweetness, an idea we couldn’t resist when making it at home!
What You’ll Need
- Milo – This is the classic choc malt powder we grew up with in Australia. It’s readily available in Australia and Southeast Asia, but sometimes trickier to find elsewhere. If you’re in the US, look for it at Walmart or online, or sub with your favourite malted milk powder such as Ovaltine or Horlicks. Note: It’s possible to source a plant based version of milo if you follow a dairy free diet.
- Condensed Milk – Usually labelled as sweetened condensed milk. This is the key ingredient which adds sweetness while giving this drink its classic thick and creamy texture. Sub with coconut condensed milk for a plant based version (though this will obviously add a creamy coconut flavour to the mix).
- Evaporated Milk – The creamy taste and thicker consistency of this milk is perfect for milo dinosaurs! As with condensed milk, you can use coconut evaporated milk to keep it plant based if you prefer.
How to Make Mamak Style Milo Tabur
First, gather your ingredients: See recipe card below for measurements.
- Add your Milo powder into a small jug and pour over the boiling water. Give it a quick stir to dissolve the powder.
- Pour in your condensed milk and evaporated milk next, and stir again until combined.
- Fill a large drinking glass with ice cubes and pour over your milo mix, leaving a space of around 1 cm / 0.5 inch at the top.
- Top with a heap of extra Milo powder and optional sprinkles.
Wandercook’s Tips
- To Serve – We love serving cold milo dinosaurs in a tall glass over ice. If you’re adding the extra milo garnish, be sure to serve it with a long spoon to scoop up every last morsel of choc malt goodness!
- Garnish – Start with just a teaspoon or go full dinosaur with a generous heap on top! Top with optional sprinkles for extra colour and fun.
- Storage – If you’ve got any leftover, just store in the fridge for up to a few days.
- Extra Cold – Pop your drinking glass in the freezer for 15 min before serving for an extra cold drink!
FAQs
Your water wasn’t hot enough. Mixing your milo and boiling water thoroughly will make sure it dissolves before adding your condensed milk.
No, it contains dairy. However, they do have a plant based milo available.
Then to make vegan milo dinosaur, grab coconut based condensed milk and add dash of any plant based milk such as oat, soy or almond in place of the evaporated milk.
Variations
- Level 1 – Tarik Style – Use the pulled tea method to make the milo extra thick and frothy before pouring it over your ice.
- Level 2 – Milo Godzilla – Amp it up by adding a scoop of your favourite ice cream on top.
- Level 3 – Milo King Kong – Add a double scoop of ice cream, whipped cream and finish it off with a drizzle of strawberry sauce – talk about decadence!
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 4 tbsp milo sub ovaltine or horlicks
- ½ cup boiling water
- 2 tbsp condensed milk
- 2 tbsp evaporated milk sub whole milk
- 1 cup ice cubes
For garnish
- 2 tbsp milo
- 1 tsp sprinkles optional
Instructions
- Add your Milo powder into a small jug and pour over the boiling water. Give it a quick stir to dissolve the powder.4 tbsp milo, ½ cup boiling water
- Pour in your condensed milk and evaporated milk next, and stir again until combined.2 tbsp condensed milk, 2 tbsp evaporated milk
- Fill a large drinking glass with ice cubes and pour over your milo mix, leaving a space of around 1 cm / 0.5 in at the top.1 cup ice cubes
- Top with a heap of extra Milo powder and optional sprinkles.2 tbsp milo, 1 tsp sprinkles
Video
Recipe Notes
- To Serve – We love serving cold milo dinosaurs in a tall glass over ice. If you’re adding the extra milo garnish, be sure to serve it with a long spoon to scoop up every last morsel of choc malt goodness!
- Garnish – Start with just a teaspoon or go full dinosaur with a generous heap on top! Top with optional sprinkles for extra colour and fun.
- Storage – If you’ve got any leftover, just store in the fridge for up to a few days.
- Extra Cold – Pop your drinking glass in the freezer for 15 min before serving for an extra cold drink!
- Level 1 – Tarik Style – Use the pulled tea method to make the milo extra thick and frothy before pouring it over your ice.
- Level 2 – Milo Godzilla – Amp it up by adding a scoop of your favourite ice cream on top.
- Level 3 – Milo King Kong – Add a double scoop of ice cream, whipped cream and finish it off with a drizzle of strawberry sauce – talk about decadence!
Nutrition
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