Since going fructose free do you miss “Milo”? There’s many different recipes online, but as always, The Sugar Breakup Team believes simple is best.

Here’s a great recipe that’s easy to make, fructose friendly and will really satisfy. Drink it hot or cold, it’s truly delicious!

• Prep time: Same time it takes for your kettle to boil
• Difficulty: very easy
• Serves: 1 – once you see the recipe you’ll realise you can make as many as you like at the same time

Ingredients for 1 serve
1 tablespoon The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon full cream milk powder
1 tablespoon cocoa (can use cacao or Dutch processed cocoa)
1 ½ teaspoons malt extract
¼ teaspoon vanilla powder
Hot water
Full cream milk

Lets make it

1. Put the kettle on with enough water to make the number of hot drinks you need.
2. Grab a good sized coffee mug.
3. Whilst kettle is boiling place the rice malt syrup, full cream milk powder, cocoa, vanilla powder and malt extract.
4. If making more than one drink then do the same for as many mugs as you need.
5. Once kettle is boiled cover the ingredients with hot water and stir until it all dissolves into a yummy chocolate syrup.
6. There’s three ways you can go from step 5:
   A) add some more hot water to about 3/4 full and then add full cream milk
   B) add warmed full cream milk
   C) add cold full cream milk to enjoy as a refreshing cold drink

Hints and Tips

• You can make your own vanilla powder, look out for our next post on “how to”.
• Don’t have vanilla powder? Use vanilla extract instead.
• Malt extract does have a tiny amount of fructose. This is what the author of “Sweet Poison” David Gillespie has to say about it.
• To get the real taste of Milo, we used a lighter coloured sugar free cocoa powder. But it will still be delicious with cacao or a Dutch dark cocoa powder. It’s up to your taste buds to decide.