Milo dinosaur is a nostalgic and patriotic drink for many Singaporeans and Malaysians. Popularized in the mid-1990s at local open-air eateries, the "Dinosaur" tag playfully nodded to the massive reptile craze from movies like Jurassic Park.
Milo is similar to a chocolate malt powder. The Milo Dinosaur is a towering glass of iced Milo topped with a generous layer of cocoa powder. It is Sweet, indulgent, and unapologetically fun.
At enle, we are rooted in Singapore's heritage, and this combination our our decaf matcha pairs beautifully with the sweet nostalgia of Milo. While the decaf profile means you can still enjoy this indulgence at any hour without the caffeine jitters.
Building Your Decaf Matcha Milo Dinosaur
Milo dinosaur sauce
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Milo powder: 5 to 6 tablespoons (divided for the base and topping)
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Sweetened condensed milk: 1 tablespoon
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Hot water: 2 to 4 tablespoons (to dissolve the base)
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Cold milk: 1/2 cup (or chilled fresh milk)
Decaf Matcha
- Decaf Matcha: 3g
- Warm water: 30ml
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Ice cubes: A generous handful
- Milk of choice: We reccommend oat milk as it pairs well with the chocolate flavour
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Milo powder (topping): 1 to 2 tablespoons (for the dinosaur heap on top)
Instructions
1. Make the milo syrup base: Add the 4 to 5 tablespoons of Milo powder (adjust for sweetness), condensed milk and hot water into a glass. Stir vigorously until completely dissolved into a thick, smooth chocolate syrup
2. Prepare Decaf Matcha: Add 3g of decaf matcha powder. Of the 30ml of water first add 5-8ml of warm water into a bowl. Whisk if until it dissolves into a thick matcha paste with no clumps. Add the remaining water and whisk the matcha in a "W" shape for 20-30 seconds until it becomes foamy.
3. Add ice and milk: Fill the glass to the top with ice cubes and pour your milk of choice.
4. Assemble drink: Pour a generous amount of milo syrup over the drink (adjust for sweetness) before adding the decaf matcha.
5. Top with the "Dinosaur": Lastly spoon a generous un-dissolved heap of dry Milo powder directly on top of the decaf matcha and enjoy!
We have served this at multiple pop ups in London and we are incredibly happy to see many Singaporeans/Malaysians and many people from other heritages who grew up drinking Milo. For many in the UK though, it was their first time trying milo and it was extremely meaningful for us to share parts of our childhood with our customers.
If you ever try the recipe, let us know what you think!
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