The national drink of Malaysia is not coffee, it’s Milo

Many people think that Malaysia's national drink is coffee, or the cup of tea that has been thrown all over the streets.

In this equatorial country, the true ruler of taste buds is the love hate military green – Milo.

If you randomly stop someone on the streets of Kuala Lumpur and ask them what they drink in the morning, eight out of ten will tell you: Milo Panas. The remaining two may have just woken up and haven't figured out what to drink yet.

This is not an exaggeration. In Malaysia, Milo's status is equivalent to that of Chinese plain water, but it is sweeter, thicker, and more addictive.

It's not chocolate, it's a malt flavored childhood

People who drink Milo for the first time often have a misconception: isn't this chocolate powder?

Melo's main character is malt extract, and cocoa powder is just a supporting role. This determines that its base color is not the dark brown of chocolate, but the slightly plain light brown. When you drink it into your mouth, you can clearly feel the subtle graininess, which is the texture of malt, not the silky texture of chocolate.

In 1934, Australian chemist Thomas Main invented this thing to nourish malnourished children and named it after the ancient Greek strongman Milo. Unexpectedly, this malt aroma drifted across the sea along the trade routes of Britain and took root in Malaysia, staying there for ninety years.

For Malaysian Chinese, Milo jars are almost standard in the kitchen. When I was a child, I was sick all my life. The cup of hot Merlot that my mother brewed was so sweet that it was so sweet that my throat was sore, but it was the only comfort at that time. Holding a cup and lounging on the sofa watching TVB, the steaming malt aroma is the taste of being loved.

The Malaysian Meru is added with Buff

Although Milo is a global product, it has been localized to the extreme in Malaysia. Nestle's production in Malaysia even exceeds that of Coca Cola, you know how essential this thing is.

The most classic way to drink is Milo Ais. On a hot day, after drinking a cup, the sweetness instantly broke through the sweat gland's defense line. But this is just the beginning.

A true foodie will skillfully throw out a few Fujian phrases when placing an order:

Milo Dinosaur: This is the soul of Malaysia. After Bing Meilu is ready, the boss will generously sprinkle a thick layer of dry powder on top. Don't rush to stir, drink the ice drink first, wait for the powder to sink slowly, and finally turn into a cup of thick "mud", which is where the essence lies. The Singaporean version of the dinosaur Milo? Malaysians will sneer: it's too thin and not strong enough.

Milo Tabur: Sprinkle a layer of Milo powder directly on coffee or tea, and the taste will gradually change halfway through, full of surprises.

Adding condensed milk: The hidden secret of the stall owner. It was already very sweet, and with condensed milk, the sweetness skyrocketed. Drinking one cup can restore blood for a whole day.

Those collective memories about Milo

In Malaysia, Milo is not just a drink, it connects the fragments of life for several generations.

The most anticipated thing during my student days was undoubtedly the Milo Van with a huge green logo printed on it. Every time it enters the school playground, it's a holiday. The children lined up in a long queue to receive the refreshing glass of Milo, which was even happier than getting a perfect score on an exam.

Staying up late to review before exams, there will always be a cup of extremely strong Milu on the table, called "brain boosting". Although it is most likely a psychological effect, that sense of energy can indeed support you to memorize two more words.

There is even a "hidden eating method": break open the Ping Pong Cream Crackers and soak them in warm Milo. The cookies are filled with malt syrup, soft on the outside and crispy on the inside, making them the perfect afternoon tea for countless Malaysian children after school.

Well, the ordering philosophy of the stall

If you go to Malaysia, don't go to the mall to buy the standardized 3-in-1 Milo. The true deliciousness is hidden in the Mamak Stall on the street corner. The boss there shook his hand, and the amount of powder he put in could be twice as much as at home.

Remember these four period single password to make you feel like a local:

Kurang ais: Less ice (otherwise the ice will take up half a cup).

Kurang manis: Low sugar (because both Milo and condensed milk are sweet, unless you have a sweet head).

Tak mau susu: Don't milk (you can say this if you're afraid it's too greasy).

Milo Dinosaur Satu: Have a cup of dinosaur Milo.

After 9pm, go to any restaurant and order a glass of ice cream with a freshly cooked Roti Canai (Indian pancake). Looking around, you will find that from a three-year-old child to an 80 year old man, everyone has a cup of green happiness.

In this country, Milo is everywhere. It lives on the shelves of supermarkets, in the freezers of convenience stores, on the playground of schools, and even in gift baskets during Chinese New Year. Nestl é has been selling for ninety years, changing packaging and packaging, but its unique malt aroma has never changed.

So, next time someone asks you what's good to drink in Malaysia, don't just think about white coffee. Go have a glass of Merlot, it's the sweetest, thickest, and most irreplaceable way of life in this tropical country for ninety years.