A day, most stereotypically spent chuckin’ shrimps on the barbie, drinking out of stubby holders, and laying on the beach. Classic. Never gets old.
You know what else also never gets old?
Well, yes… Love Actually re-runs and … oh and how could I forget tie dye. Always tie dye.
But really, what I’m trying to say is… Milo.
For others this may seem like a funny name to call a dog, but for Australians, it’s another word for powdered gold… that can be mixed with milk, on ice-cream made hot or cold , maybe even shaken or stirred (cheers 007) and even eaten by the tablespoons…
No regrets. No shame. Pure respect.
So what even is Milo you ask? (if I could send you all a tin right now, I so would, we all should experience it’s awesomenesssssssss)
Milo is pretty the most genius combo of cocoa and malt. It may sound humble and simple… but it’s pure gold.
Plus it’s meant to be all high in calcium and all. Seriously win win.
Milo has been my go-to since the weee young ages, sometimes a topping on ice-cream, sometimes an accompaniment to my milk… sometimes the reason for a fight with your sister with who gets the last scoop left in the tin (yep, when we were little, we took our milo seriously. Very seriously.)
So when another way to enjoy milo comes up…. I just can’t get enough.
Wow… I can’t believe I just talked about milo for this long…. Must be good.
3 large scoops of ice-cream
3 tablespoons of milo
2 cups of milk
1. Combine all the ingredients in a blender and mix on high until well combined.
2. Serve with some wizz bang straws and enjoy!
— I made a milkshake, but as a fellow full supporter of the thick shake, you can tots chuck in more ice-cream to get that effect. It’s such a personal thing.
— Plus here’s some rad as tips from Baker’s Royale on how to make the perfect milkshake (take the day off, our lives are now complete)
What could be more Australian than Milo, or more awesome than it being in the form of a milkshake? Now that’s a good question…