Posts Tagged ‘milo’

MILO® Easy Cool!

*Media Invite*

If there’s one chocolate drink out there that I will never tire of, it’s Milo. There’s just no other chocolate drink quite like it if you ask me. And it’s not so much about how chocolaty it is, it’s about that special flavour. When I was studying in the US, I discovered that the Americans don’t know about Milo. Imagine that. I even had to have Milo shipped over to me, that’s how much I missed it.

Nowadays, I usually go for the Milo Australian Recipe one. It seems richer, and when you compare the ingredient list of the Australian recipe versus the Singapore recipe, the Australian recipe uses full cream milk and does not have palm oil additives. It appears the Singapore recipe was tweaked in 2006. No wonder I don’t have to add sugar to the Milo now. But hands down, the best tasting Milo I have ever had is the Milo from the Milo truck. I don’t know what on earth they put in that Milo, but it just tastes SO DAMN GOOD! And the worst part is, you can’t purchase that Milo so it’s absolutely down to luck whether you happen to attend an event which has a Milo truck. I believe the last time I encountered the Milo truck was way back in 2004 (!) during the Army Open House! The canned Milo you get from the supermarkets comes pretty close, but not quite. The 3 – in – 1 Milo doesn’t come close at all.

Easy Cool Jpeg

Recently, I discovered yet another Milo product in the market called the MILO® Easy Cool. This Milo is like the 3 – in – 1 Milo, but the amazing thing about it is that you don’t need hot water to dissolve the contents. You can just use tap water or cold water! There’s no need to find some hot water to dissolve your Milo, then cool down the drink with cold water. Just stir stir stir and the Milo dissolves like magic!

It is really so super convenient because at my Baking School, the idiotic water cooler doesn’t dispense hot water. It only dispenses cold water. (Imagine my disappointment when I brought my own soya bean sachet to school, only to find globules of congealed soya bean powder in my cup of cold water.) No such problem with the MILO® Easy Cool. I poured the MILO® Easy Cool into my mug and dumped in a few ice cubes. Within seconds, I had a refreshing mug of ice cold Milo! If like me, you find yourself unable to get access to hot water, for example when you are outside or after a run in the park, you can still be able to enjoy a Milo drink.

Apart from the convenience, the MILO® Easy Cool tastes quite like the Milo Truck Milo. Not 100%, but very very close. Really happy to have discovered this new Milo product, which in my opinion should have been out in the market long ago! So for those of you who swear by the Milo Truck Milo, go get yourselves the MILO® Easy Cool and try it out. Let me know if you think it tastes like the Milo Truck Milo!

MILO® Easy Cool is available at all leading supermarkets and hypermarkets such as FairPrice, Cold Storage, Shop N Save, Giant, Carrefour and Sheng Siong. It is retailed at S$6.30 per pack of 15 sachets. If you buy MILO® Easy Cool in February, you will also be able to get the MILO® Easy Cool shaker bottle! Quick, before it runs out!

In the month of February 2012, MILO® Easy Cool is running a special Facebook contest with huge prizes such as an iPad2 and a Sony PS Vita for users who submit their own videos demonstrating how “It’s So Easy to be Cool- If You Know How.” Simply log on to www.facebook.com/milosingapore and click on the “Easycool” tab to watch amazing videos showing simple ways to do everyday things. The contest ends on 28 February 2012.

Shaker bottle

Triple Chiffon Cake weekend

I have been in a baking mood ever since I returned from Norway. I have this desperate desire to replicate the lovely croissants I had there, but you know croissants, they aren’t exactly the easiest things to make. I did try once, half-heartedly with numerous short cuts and obtained croissant-shaped stones as a result.

I am heartened to know that 2 French bakeries are opening in Singapore very soon. One is Paul Bakery and the other is Maison Kayser. Maison Kayser is to open by end of November 2011 at the new Scotts Square, while Paul Bakery is slated to open by Christmas 2011 and is located on the 3rd floor of Takashimaya, where the old Coffee Club used to be. It seems like just when I am craving so badly for these French/Danish pastries, out pops all these European bakeries. BreadTalk will have to pull something out of its sleeves if it wants to keep its market share!

Anyway, not being able to bake croissants (for now) doesn’t stop me from baking something else. I was perusing one of my favourite baking blogs and I decided to bake this Earl Grey Chiffon Cake. It turned out pretty okay considering that this is my 1st Chiffon cake. The Earl Grey taste was faint, the cake wasn’t sweet enough, but the texture was light and airy, which is what a Chiffon cake ought to be. There were splotches of white, which meant that I hadn’t incorporated the egg whites in properly. It’s always a difficult decision between wanting to be as as quick as possible so as not to over-deflate the egg whites, and yet having to thoroughly mix them so that there are no detectable clumps of egg white in the cake.

Flush with “success”, I decided to bake a 2nd cake, a Milo Chiffon cake! I got bolder and made some tweaks to the recipe even though everyone knows that for baked goods, recipes have to be followed to a T. I know that, but I just CAN’T! Anyway, I paid the price for omitting the baking powder and putting in more Milo powder than called for. The cake had a distinctive Milo taste, but was denser than the Earl Grey Chiffon cake. In fact, it kind of had the texture of kueh.

The perfectionist in me said, TRY AGAIN. So I did. I baked a Third cake. An Orange and Chocolate Chiffon cake. I dutifully included the Baking Powder again and I whipped the egg whites stiffer than the 2nd try. I even added chocolate chips into the batter although I had this feeling that they would sink to the bottom. True enough, the cake emerged with a chocolaty bottom. Because of that, it was sticky and I had a hard time scraping the cake out of the baking tin. Texture-wise, it was also light and airy, but somewhat crumbly. I have no idea why it is so and I can only think of baking it longer the next time. I liked the taste of this cake the most, and if given the time I would even make an orange syrup to go with it. Ah well, next week then.

Now what do I do with all those cakes???

Milo

IMG_4781

Milo at Toast Box. $1.70. Thick, sweet and chocolatey. You don’t always have to have tea or coffee at Toast Box. In my opinion, the Milo is the best drink there is there. Nice especially on a wet and cold day, not forgetting that chocolate wards off the blues.

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