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I can’t believe it’s not Milo Recipe



  • 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? Re-think about 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 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.