What? Your country doesn't sell Milo?

Make your own Milo!

Ingredients:

• 100ml rice malt syrup
• 25g salted butter
• 1 teaspoon vanilla bean powder
• 1.5-2 teaspoons raw/dutch processed cacao powder

Method:

1. Have a sheet of parchment ready, for a quick turn out of the toffee.
2. Melt your butter in a medium heat cast iron/stainless steel frying pan.
3. Add your rice syrup and stir them together until combined and bubbling.
4. Let the rice syrup and butter bubble away slowly together for ~10 minutes. As soon as you detect a change to a darker golden colour, get it onto the baking sheet ASAP.
5. Leave on a baking sheet to harden for 1/2 hour.
6. Break shards of the praline up. Add your vanilla powder and cacao and blitz together for 30 seconds until a fine chocolate sand has formed.
7. Pop it in a jar and it will keep nicely for a couple of weeks.

To make cold Milo:

1. Dissolve a heaped teaspoon into a bit of boiled water. Add milk and ice.

To make hot Milo:

1. Dissolve 1-2 heaped teaspoons and 200ml of milk per serving. Warm for a few minutes on the stove.

To use as a topping:

1. Sprinkle generously.