Don Signature Crab - Singapore Food Guide

Milo Dinosaur

A Singapore-style, no-cook Milo drink — iced Milo concentrate topped with a generous heap of Milo powder for that signature crunchy, malty kick.

Milo Dinosaur

About this dish

Milo Dinosaur is pure Singapore childhood nostalgia: a cold, malty Milo drink crowned with an unapologetic mound of dry Milo powder so you can scoop, sip and reminisce. Found everywhere from kopitiam counters to neighbourhood mamak stalls and hawker centre beverage carts, this version is easy to make at home and tastes like the kopi-shop treat you grew up with.

Perfect for kopi breaks, supper runs, or as a teatime pick-me-up after a wet game of sepak takraw in the heartland, Milo Dinosaur is great for busy parents, students pulling an all-nighter, or anyone craving comfort. In a Singapore kitchen you’ll often see slight variations — condensed milk for extra sweetness, evaporated milk for creaminess, or even a blended ‘Ice Blended Milo’ for hotter days on the East Coast or at a Tiong Bahru picnic.

The flavour is malt-forward and chocolatey with a creamy mouthfeel and a playful crunchy topping that dissolves slowly as you drink. Try it with crusty kaya toast or curry puffs for a true hawker-centre combo. Small tweaks — less sugar, more milk, or a dash of vanilla — let you recreate the exact Milo Dinosaur you remember from your favourite kopi stall.

Ingredients

  • 3 tbsp (30 g) Milo powder, plus extra 1–2 tbsp for sprinkling
  • 200 ml hot water (not boiling) to dissolve Milo for concentrate
  • 150 ml cold full cream milk (or fresh milk) per 2 servings
  • 2 tbsp (30 g) sweetened condensed milk, adjust to taste
  • Ice cubes, enough for 2 tall glasses (about 300 g)
  • 1 tsp (5 ml) evaporated milk (optional, for creamier texture)
  • 1 tsp (5 g) caster sugar or brown sugar, optional (if using unsweetened Milo)
  • 1 tbsp (15 ml) chocolate syrup (optional drizzle)
  • Crushed biscuits or Nestum crumbs, 1–2 tbsp for garnish (optional)
  • Whipped cream, 1–2 tbsp optional for indulgent version
  • Pinch of salt (a tiny pinch to balance sweetness)
  • 1/4 tsp vanilla extract (optional, enhances flavour)
  • Alternative powders: 1 tbsp Horlicks or Ovaltine to mix with Milo for a different malt profile (optional)
  • Reusable metal straw or long spoon for mixing and scooping

Step-by-Step Method

  1. Make the Milo concentrate: in a heatproof jug, combine 3 tbsp (30 g) Milo powder with 200 ml hot water (not boiling) and whisk until fully dissolved; this creates a thick, malty concentrate similar to what hawker stalls use.
  2. Sweeten and cream: stir in 2 tbsp sweetened condensed milk and, if using, 1 tsp evaporated milk and 1/4 tsp vanilla. Taste and adjust sweetness — Singapore kopitiam versions often err on the sweeter side.
  3. Chill briefly: let the concentrate cool to room temperature for 5 minutes, or place in the fridge for 10 minutes if you prefer a colder base before combining with ice.
  4. Prepare glasses: fill 2 tall glasses about three-quarters with ice cubes (roughly 150 g ice per glass).
  5. Assemble: pour 75–100 ml of the Milo concentrate into each glass over the ice, then top up with about 75 ml cold full cream milk per glass. Stir gently if you want an even mix.
  6. Create the 'Dinosaur' topping: heap an extra 1–2 tbsp of dry Milo powder on top of each glass to form the signature mound — the powder will sit on the ice and slowly dissolve as you sip.
  7. Optional finishing touch: drizzle with chocolate syrup, add a spoonful of whipped cream, or sprinkle crushed biscuits for texture, just like some kopitiam variations around Singapore.
  8. Serve immediately with a long spoon or metal straw. Encourage scooping of the Milo powder into the drink — that crunchy-to-creamy transition is the Milo Dinosaur experience.
  9. Make-ahead note: keep the Milo concentrate chilled in the fridge for up to 48 hours; pour over ice and add the dry powder topping just before serving to preserve the crunch.

Tips & Serving Ideas

  • Use regular Milo powder (not the 3-in-1 sachets) for best control of sweetness and flavour; if you only have 3-in-1 sachets, reduce or skip condensed milk.
  • For the true hawker effect, make a concentrated Milo paste with less water so the drink is rich — you can always dilute with more milk if it’s too strong.
  • Adjust sweetness to taste: Singapore kopitiams often add condensed milk; reduce by half if you prefer less sweet or if serving children.
  • If you want the Milo topping to stay crunchy longer, dust the powder on top of the ice rather than directly into the liquid.
  • Substitutions available at NTUC FairPrice, Cold Storage or Sheng Siong: evaporated milk or full-cream UHT milk both work well; use malted biscuit crumbs as a nostalgic garnish.
  • For wok-hei fans: no cooking here, but if making a hot Milo version (kopitiam-style hot Milo), heat gently and avoid boiling to prevent a scorched taste.
  • Make leftovers into a morning latte: dilute the chilled concentrate with hot milk for a quick Milo latte, or freeze mixture in ice-cube trays for blended Milo drinks.

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