Well, I actually can believe it’s not Milo. I lie, because it’s not exactly the same. It has that little crunch just like milo does though! Enjoy it as a hot or cold chocolate milk with the milk of your choosing. It’s a fabulous chocolate ice cream sprinkle too, as the ultimate nostalgic big kid treat, as well as for the little ones. It’s nut free, sugar free, fructose free, additive free and gluten free – cue the halo! The tiny amount of lactose in it is from butter, which most people tolerate. If you can’t do any lactose at all, make it with Organic ghee as it’s an equally great result with it.
If you’re not convinced of needing to let go of the milo, how’s this ingredient list…
MILK POWDER, BARLEY MALT EXTRACT, SUGAR, COCOA, SODIUM PHOSPHATE, DICALCIUM PHOSPHATE, SOY LECITHIN, VITAMIN A PALMITATE, THIAMINE HYDRICHLORIDE, FERROUS FUMARATE, ARTIFICIAL FLAVOUR… Artificial Vitamin A, Artificial Flavour, Sugar in No 3 spot. It’s just not right. This stuff is far from food, occasional treat or otherwise. So, here’s to wiping the badness away with this delicious home made chocolate drink base. Double the batch and pop in a big jar if you have kids over regularly or a big family.
What you’ll need
100ml Rice Malt Syrup
25g salted butter
1 teaspoon vanilla bean powder (must be the powder as it will need to be dry.)
1.5 – 2 teaspoons raw cacao powder
What to do
Have a sheet of parchment ready, for a quick turn out of the toffee.
Melt your butter in a medium heat cast iron or stainless steel frying pan. Still using teflon? Read here as to why you might want to rethink it.
Add your rice syrup and stir them together until combined and bubbling.
Let the rice syrup and butter bubble away slowly together for 10 minutes or thereabouts depending of course on your stove heat and pan thickness. Not enough means it will not crisp up, and too much means you will burn it. Basically, as soon as you detect a change to a darker golden colour, get it onto the baking sheet pronto.
Leave on a baking sheet to harden. I use ‘If We Care’ brand. Great stuff.
Go and do something else. Read, relax, oh who am I kidding: bathe a child! The last 2 minutes work comes in half an hour.
Ok, now that you’re back, just break shards of the praline up into a whizz bang blitzer type of thing. Add your vanilla powder and cacao (1.5tsp first and check if it’s chocolatey enough for you, adding the other 1/2 teaspoon if you like) and blitz together for 30 seconds until a fine chocolate sand has formed. Go on – Taste it!
Pop it in a jar and it will keep nicely for a couple of weeks (that’s what I’ve tested thus far. It may well be longer and I will update the storage time, when I can confirm how much longer)
To make Cold Chocolate – Dissolve a heaped tablespoon with a tiny bit of boiled water. Top with the milk of your choice and an ice cube or two.
To make a Hot Chocolate – Dissolve 1-2 heaped tablespoons and 200ml your choice of milk per serving and warm for a few minutes on the stove.
To use as a topping – Pick up with hands in little pinches – or by the handful!!! Sprinkle on desired object be it ice cream or chocolate pudding.
If you make it and like it, please pop by either here in the comments or over on my facebook page here a little note! It always helps others thinking about trying to make something new, if they see others who have! I’m all about inspiring the collective to ditch the weird unpronouncables in supermarket aisles and get clever with a few easy home substitutes! Speaking of substitues and chocolate, feel free to try my delicious, nourishing and easy Faux Fudge or my Cocoa Caramel Chews which the lovely Sarah Wilson recently included as a contributing recipe in her Christmas recipe E book. Both are delicious and known to very easily fool both big people and small!
Real Treats. Happy Bodies.