Are You Making Milo All Wrong? Jacinda Ardern's Controversial Method Has Everyone Talking
- Replies 0
If there’s one thing that can unite (and divide!) Aussies and Kiwis, it’s a steaming mug—or icy glass—of Milo. For generations, this humble choc-malt powder has been a staple in our pantries, fuelling everything from after-school snacks to late-night treats. But as it turns out, even the most beloved traditions can spark fierce debate—especially when a former Prime Minister gets involved!
Recently, Jacinda Ardern, the former Prime Minister of New Zealand, set social media ablaze after sharing her Milo-making method. Posting on Instagram, Ardern revealed the serving instructions from her own tin: a whopping six teaspoons of Milo powder to 200ml of hot or warm water. ‘This has sparked much debate in my household,’ she wrote. ‘I grew up being told I could only make a Milo with one or two teaspoons of powder. I picked up a can recently, though, and apparently, you make it with six?! Is that an extreme Milo-to-liquid ratio?! Or is that the way it’s always been?’
Her post quickly became a lightning rod for Milo lovers everywhere, with followers chiming in with their own tried-and-true methods. One cheeky commenter confessed, ‘2 tsps when mum was looking, then another 4 when she looked the other way, and another spoon directly in my mouth!!’ Another shared their hospital ward trick: ‘4 teaspoons in those little brown glass mugs, then half and half boiling water and milk.’
But here’s where things get interesting: the instructions on Ardern’s tin aren’t the same as what most Aussies and Kiwis are used to. According to Nestlé Australia, the official recommendation here is ‘3 heaped teaspoons’ of Milo per 200ml of milk—not water. So where did Ardern’s six-teaspoon, water-based recipe come from? As it turns out, her tin was from Singapore, where Milo is made to suit local tastes and preparation methods.
A spokesperson for Nestlé Australia explained, ‘Milo is produced in various countries, and recipes can vary to suit local tastes. While all recipes feature the delicious choc-malt taste fans love, preparation methods may differ.’ So, if you’ve ever travelled and found your Milo tastes a bit different, now you know why!
The Great Milo Debate: Hot or Cold? Milk or Water?
Of course, the Milo debate doesn’t end with the powder-to-liquid ratio. The real battleground is how you actually make it. Do you use hot water or hot milk, or keep it cold? Do you stir until it’s smooth, or leave a crunchy layer on top? And is it ever acceptable to eat Milo straight from the tin with a spoon? (We won’t judge!)
On the popular ‘Ask An Australian’ thread, opinions were split. Some swore by the classic hot Milo, made with boiling water and a splash of milk—‘like a hot chocolate, tea, or coffee.’ Others insisted that cold Milo is the only way to go: ‘Heaps of heaped teaspoons… not too much milk. It’s more of a food.’
And then there are the creative types who take Milo to the next level—sprinkled over vanilla ice-cream, blended into thick shakes, or layered in a bowl until it’s a decadent, chocolatey treat that needs to be licked clean.
Nestlé themselves have weighed in on the hot vs cold debate, revealing that after a spirited social media showdown, cold Milo won out in Australia, while hot Milo remains the favourite across the ditch in New Zealand.
A Brief History of Milo: An Aussie Icon
Milo has been a part of Australian life since 1934, when it was invented by Thomas Mayne as a way to address malnutrition in children during the Great Depression. Its unique blend of malt, cocoa, and vitamins quickly made it a household favourite, and over the years, it’s expanded into bars, cereals, and even ice-cream.
Share your favourite Milo memories, recipes, and rituals in the comments below! Let’s settle the great Milo debate once and for all—at least until the next Prime Minister weighs in.
And remember, whether you’re a one-teaspoon traditionalist or a six-scoop rebel, there’s no wrong way to enjoy a cuppa Milo. Just don’t forget to lick the spoon!
So, members, we want to know: how do you make your Milo? Are you a ‘heaped teaspoons’ kind of person, or do you stick to the official instructions? Do you prefer it hot, cold, or maybe even sprinkled over ice-cream? And have you ever tried a foreign Milo and noticed the difference?
Recently, Jacinda Ardern, the former Prime Minister of New Zealand, set social media ablaze after sharing her Milo-making method. Posting on Instagram, Ardern revealed the serving instructions from her own tin: a whopping six teaspoons of Milo powder to 200ml of hot or warm water. ‘This has sparked much debate in my household,’ she wrote. ‘I grew up being told I could only make a Milo with one or two teaspoons of powder. I picked up a can recently, though, and apparently, you make it with six?! Is that an extreme Milo-to-liquid ratio?! Or is that the way it’s always been?’
A lively debate about making Milo was sparked online after six teaspoons were listed on Jacinda Ardern’s Milo tin. Credit: Facebook
Her post quickly became a lightning rod for Milo lovers everywhere, with followers chiming in with their own tried-and-true methods. One cheeky commenter confessed, ‘2 tsps when mum was looking, then another 4 when she looked the other way, and another spoon directly in my mouth!!’ Another shared their hospital ward trick: ‘4 teaspoons in those little brown glass mugs, then half and half boiling water and milk.’
But here’s where things get interesting: the instructions on Ardern’s tin aren’t the same as what most Aussies and Kiwis are used to. According to Nestlé Australia, the official recommendation here is ‘3 heaped teaspoons’ of Milo per 200ml of milk—not water. So where did Ardern’s six-teaspoon, water-based recipe come from? As it turns out, her tin was from Singapore, where Milo is made to suit local tastes and preparation methods.
A spokesperson for Nestlé Australia explained, ‘Milo is produced in various countries, and recipes can vary to suit local tastes. While all recipes feature the delicious choc-malt taste fans love, preparation methods may differ.’ So, if you’ve ever travelled and found your Milo tastes a bit different, now you know why!
The Great Milo Debate: Hot or Cold? Milk or Water?
Of course, the Milo debate doesn’t end with the powder-to-liquid ratio. The real battleground is how you actually make it. Do you use hot water or hot milk, or keep it cold? Do you stir until it’s smooth, or leave a crunchy layer on top? And is it ever acceptable to eat Milo straight from the tin with a spoon? (We won’t judge!)
On the popular ‘Ask An Australian’ thread, opinions were split. Some swore by the classic hot Milo, made with boiling water and a splash of milk—‘like a hot chocolate, tea, or coffee.’ Others insisted that cold Milo is the only way to go: ‘Heaps of heaped teaspoons… not too much milk. It’s more of a food.’
And then there are the creative types who take Milo to the next level—sprinkled over vanilla ice-cream, blended into thick shakes, or layered in a bowl until it’s a decadent, chocolatey treat that needs to be licked clean.
Nestlé themselves have weighed in on the hot vs cold debate, revealing that after a spirited social media showdown, cold Milo won out in Australia, while hot Milo remains the favourite across the ditch in New Zealand.
A Brief History of Milo: An Aussie Icon
Milo has been a part of Australian life since 1934, when it was invented by Thomas Mayne as a way to address malnutrition in children during the Great Depression. Its unique blend of malt, cocoa, and vitamins quickly made it a household favourite, and over the years, it’s expanded into bars, cereals, and even ice-cream.
Share your favourite Milo memories, recipes, and rituals in the comments below! Let’s settle the great Milo debate once and for all—at least until the next Prime Minister weighs in.
And remember, whether you’re a one-teaspoon traditionalist or a six-scoop rebel, there’s no wrong way to enjoy a cuppa Milo. Just don’t forget to lick the spoon!
