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Milo versus Ovaltine

People in the lab here all seem to appreciate a good beverage. A while back, we had some conversations about different kinds of hot chocolate, and I learned that in New Zealand, most people drink Milo instead. Apparently, if one is accustomed to Milo, hot chocolate tastes too thick and sweet. This intrigued me, so I went and bought a tin of the stuff to try out. But then I couldn't remember C's instructions for how to prepare it. At a lab event towards the end of the spring, I finally just brought it along and had her mix it up for us. I guess the way she learned to prepare it is to mix some heaping spoonsful into a bit of milk, and then pour in boiling water, stirring all the while.

I did an approximation of that technique and enjoyed the Milo as a mid-morning beverage in the lab up until the tin ran out. Then I tried replacing it with a canister of organic hot chocolate and found that, as predicted, it tasted too thick and sweet.

The problem is, I'm still trying to avoid palm oil, and there's palm oil and derivatives in Milo.

It turns out that the malted variety of chocolate Ovaltine tastes very similar to Milo, and doesn't have any palm oil products in it.

I need to wean myself off of the dark chocolate McVittie's digestive biscuits. They, too, contain palm oil. Graham crackers are too sweet. And really, I should probably just stop eating this category of snack food altogether.



( 1 remark — Remark )
Jul. 28th, 2016 07:45 pm (UTC)
I tell myself that I'm going to donate to an Orangutan Rescue every time I accidentally consume palm oil but I haven't gotten there yet.

Taping an envelope to the wall and putting dollar bills in is probably a start.
( 1 remark — Remark )

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