There’s something deeply comforting about a warm malty drink. For many of us, it brings back memories of cozy evenings, warm kitchens, and slow moments at home.
But store bought options like Milo or Pam’s Malty Hot Choca often contain added oils such as palm oil, refined ingredients, and fillers. So I wanted to create a cleaner version that still tastes incredibly close while using simple, nourishing ingredients.
After a little experimenting, this homemade malty cacao drink turned out surprisingly close to the original, if not better in my bias opinion. It’s creamy, malty, chocolatey, and comforting but made with ingredients you likely already have most of in your pantry.
What makes this version special is the use of extra light dried malt extract for that nostalgic malt flavour, paired with cacao powder for a gentle boost of nutrients and minerals. Here’s the malt powder I purchase. It’s important you use an extra light dried malt extract like the one linked for the correct flavour profile.
It’s simple, wholesome, and perfect for slow, cozy evenings.
Why You’ll Love This Recipe
- Made with simple clean ingredients
- No palm oil or additives
- Naturally creamy and malty
- Customisable sweetness
- Budget friendly long term
- Kid friendly and family friendly
Nourishing Benefits of Malt, Cacao, and Raw Sugar
Malt isn’t just about flavour, it’s traditionally valued as a gentle, nourishing carbohydrate. Malted barley contains naturally occurring sugars like maltose, along with small amounts of minerals and easily digestible carbohydrates that provide slow, steady energy. This is actually why malted drinks have historically been used as comforting, nourishing beverages.
Cacao also brings its own benefits. Compared to cocoa, cacao is less processed and retains more naturally occurring nutrients, including magnesium, iron, and antioxidants. These nutrients support energy, mood, and overall wellbeing, making this drink feel both comforting and nourishing. However, cocoa powder works perfectly too and still creates a delicious drink. Use whichever you prefer.
This recipe also uses raw sugar instead of refined white sugar. Raw sugar is less processed and retains small amounts of natural molasses, which gives a gentle caramel flavour and trace minerals. Importantly, this homemade version also uses less sugar overall than traditional store bought options like Milo, which contains around 46g of sugar per 100g vs an estimated 25-32g sugar per 100g for this copycat recipe depending on the brands used. This homemade blend relies more on the natural sweetness of malt and milk powder, resulting in a balanced, less overly sweet drink.
You can see the recipe here:
Nourishing Milo Copycat
Ingredients
Equipment
Method
- Add all ingredients to a mixing bowl. Sieve the cocao/cocoa powder.
- Mix thoroughly until evenly combined.
- Transfer to an airtight container.
- Store in a cool, dry place.
Notes
- Add 2–3 tablespoons of powder to a mug
- Add a splash of hot water and stir into a smooth paste
- Top with hot milk (or half milk and half water)
- Stir well and enjoy
- Use whole milk for creamier flavour or swap out for dairy free milk powder
- Sprinkle extra powder on top like traditional malt drinks
- Adjust sweetness to taste or swap out sugar type or sweetener
- Store in airtight container
Ingredient Swaps & Customisation Options
One of the beautiful things about this homemade malty cacao drink is how flexible it is. It’s designed to work with simple pantry ingredients, but it can also be adapted depending on what you have or what suits your body best.
If you prefer a dairy free version, you can easily swap the milk powder for a plant based alternative. A dairy free milk powder such as Nimbus oat or soy, Matakana Superfoods coconut milk powder or Organic Nation coconut milk or oat milk powder. These all work well and still give that creamy, comforting texture once mixed with hot water. This keeps the drink completely plant based while still holding onto that nostalgic malt flavour.
You can also adjust the cacao depending on your preference. Raw cacao powder gives a deeper, more mineral rich chocolate flavour, while regular cocoa powder creates a smoother, more classic Milo style taste. Both work beautifully, so it simply comes down to whether you prefer a richer or softer chocolate profile.
For sweetness, this recipe is also flexible. Raw sugar gives a gentle caramel undertone, but you could also use coconut sugar, rapadura sugar, or reduce the amount altogether and use monk fruit, stevia etc if you prefer an even lower sugar drink or omit all together for a less sweet drink. The natural malt sweetness already does a lot of the work, so you have room to adjust without losing flavour.
Optional Add-Ins (For Extra Nourishment or Comfort)
If you want to build this into more of a nourishing ritual drink, there are a few optional additions you can play with:
- A pinch of cinnamon for warmth and blood sugar balance feel
- Collagen powder for added protein and skin support
- A small spoon of nut butter blended in for a richer, more filling drink
- Vanilla extract added at serving for extra softness and aroma
These aren’t necessary, but they can gently shift the drink into something more grounding and nourishing depending on what you feel.
If you decide to try this recipe please leave a comment below or DM me on Instagram and let me know what you think!
Love always,
Jas Xx
