I have cold milo down pat. The joining of cold full cream milk and copius amount of milo is a beautiful thing.
But hot milo has me stumped. For years I've been struggling. The argument surrounding the adding of sugar is timeless. I've heard rumours of people adding sweetened condensed milk....this sounds pretty appealing. Boiling water with a bit of milk, or just hot milk? How much milo?
Basically, what do you do, because I'm cold and want a good hot milo.