August 24, 2016

Long gone are the days of your childhood when Milo used to be the plain old innocent chocolate malt trying to act as the peace maker between you and the devil’s drink- milk. A large spoonful stirred vigorously into a glass full of milk, and out came a frothy chocolate brown drink, second only to the heavenly ambrosia. Be it served hot, cold or in its raw powdery form (there is a reason why our mums used to hide the tin of Milo in her almirah), no one, be it a kid or an adult has ever rejected Milo.

However, Singapore and Malaysia seem to have hit the jackpot with this one. The most consumed cocoa drink in Malaysia, devoured alike by the athletic and the couch potato – the former for its high calorie content and the latter for its divine taste, has been revamped by its lovers. And that’s how Milo Godzilla was formed.

An upgrade on the lip smacking Milo Dinosaur (Iced Milo drink topped with a spoonful of Milo powder), Godzilla is the monstrosity you’d happily allow to rampage over your kitchen counter. Consisting of the Milo drink, ice cream and powdered Milo, Milo Godzilla is just the drink for you to make if you happen to have a sweet tooth, a gluttonous disposition, limited culinary skills and the attention span of a mayfly.

What You’ll Need

  • Chilled Milk
  • Milo
  • Crushed Ice
  • Vanilla Ice Cream
  • Toppings such as marshmallows, whipped cream etc. (Optional)
  • Tall glass (To serve)

How to Make it

  • Make a glass of cold Milo by mixing powdered Milo in the chilled milk, according to taste.
  • Take the tall glass, and put some crushed ice in it.
  • If you don’t have a crusher, take the ice in a clean, thick cloth, cover it, and hammer it repeatedly with a heavy object to break it into pieces. Be careful to be fast or else all the ice will melt.
  • Pour the cold Milo drink over the ice.
  • Top it with a scoop of vanilla ice cream, powdered Milo, and toppings of your choice – a swirl of whipped cream, a few marshmallows, a drizzle of chocolate syrup or anything that catches your fancy.

The best part about this recipe – there are no exact measurements, and everything is to taste. As a wise eve once said, there is nothing called ‘too much sweetness’.

Instead of making it at home, if you are planning to have it at your local coffee shop, be ready to be surprised by its epic proportions – they tend to serve it in ¾ pint tumblers to contain all that sugary goodness. If you are from or in Malaysia, do not give it a miss!

Also, if you are just too fond of your adult juices, we have you covered as well. Some restaurants in Malaysia, like the Chillax Café of Singapore are doing an Adult Milo Dinosaur i.e. the Milo Dinosaur with vodka added to it, and although innocent looking, it packs a potent punch.

So what are you waiting for?


Cover Image Credits: The Colorless