This new tin of Milo is powdery, tastes very little of malted powder, and not as chocolaty either. It's a huge disappointment. I cannot return it so I might as well use it but I always add at least 2 tablespoons each of malted milk powder and homemade chocolate sauce in shaved ice treat called Milo Scramble in the Philippines. I recommend the small tins from Colombia which has more chocolate and malt flavor although a tad sweeter. In other words, not all Milo are the same. Ovaltine is out because I find it too medicine-y and tastes even worse. Maybe I'll try Horlicks next time when I finish this tin of Milo.
The polvorones I made today is similar to the Spanish polvorones because I used fine almond flour instead of all wheat flour although I didn't bake them. Filipino polvorones are never baked.
makes about 40 pieces
½ cup all-purpose flour
½ cup fine almond flour
½ cup whole milk powder
¼ cup sifted powdered sugar or homemade powdered birch erythritol (do not use Chinese erythritol)
4 tablespoons malted milk powder, optional
1 cup Milo
½ cup very soft salted butter
- Toast flour over low heat in a stainless steel skillet until golden brown. Transfer into a shallow bowl to cool.
- Toast almond flour over low heat in the same skillet until golden brown. Add to the toasted flour in the bowl.
- Let both flours cool completely.
- Add the rest of ingredients except butter. Mix thoroughly with gloved hand.
- Work in soft butter with gloved hand.
- Shape using polvoron mold.
- Wrap individually in wax paper cut into 4 x 4 inch square.
- Refrigerate polvorones. These are best eaten when cold.