Why does Milo from Milo vans taste different? Is there really a secret recipe? We tried to find out

From time to time, one ponders the great mysteries of the universe, like whether the Loch Ness monster exists, how the Aztecs built their pyramids and why Milo from a Milo van will always taste better than Milo that is not dispensed into tiny paper cups from the side of a mobile truck.

We polled some friends to get their speculative thoughts on why the cold, cocoa goodness of the Milo van’s libations just hits differently, and got everything from “sugar levels” to “addictive substances”, and even milk conspiracy theories ranging from “it uses UHT milk” to “there’s a cow in the van for fresh milk”.

Maisarah Abu Samah, who started an informal movement dedicated to Milo fandom called the Milo High Club among her friends, has her own hypothesis, too.

“You need to have the agitation of driving the Milo from their building all around Singapore to wherever the location is, to get that smoothness,” the video producer who’s in her late 30s quipped.

She also thinks they may “have their own special ratio” of milo powder, water and whatever mystery ingredients they may or may not add.

That, of course, is mere conjecture, but one thing’s for sure: “Milo van Milo is the ultimate Milo because it doesn’t taste like anything on the market,” she asserted.

She ought to know, because the Milo High Club is always on the lookout for all things Milo.

“Whenever we see special flavours of Milo – especially in Australia, Japan or random shops here selling promotional Milo things,” the group makes social media posts using their dedicated hashtag. The interest also extends to Milo-related things that are “really weird, like the Maggi Milo recipe from Malaysia” and trending combinations like “Milo and coke” and “Milo and pineapple”.

Say what?

Maisarah’s most significant memory of Milo vans is from the very first time she tasted it. It was Sports Day at her secondary school, she recalled. “Everyone tried to get more of the free Milo. You weren’t allowed to fill your own bottle. You had to queue up and be nice to your classmates so that everyone could have that Milo.”

That experience will have a ring of familiarity to anyone who has been a primary or secondary school student in Singapore: Sports Day, sweltering heat, games and exercise, and the best part: The cold, sweet promise of a Milo van at the end of it.

The premixed beverage made up primarily of milk powder, malted barley, cocoa and sugar, which originated in Australia, has been in Singapore since 1950, and the brand has done a consistently wondrous job of associating itself with all that is good and pure and energetic. The Milo vans through the ages have played a big role in that by being an integral fixture at school sports events.

“Throughout the years, the Milo van has been a perennial favourite at sporting events and a welcomed sight at the finish line, refreshing participants with the energy to go further,” said Chow Phee Chat, Regional Head, Communications and Marketing Services, Nestle Singapore and Malaysia.

“The Milo vans have since become an integral part of Singaporean experience and a part of Singapore’s food heritage.”

Milo fans have even “gone out of their way to write songs, create their own Milo merchandise, and even tattooed themselves with this well-loved beverage,” Chow added.

But, back to the question of why Milo from the Milo van tastes better, what’s the official answer? Do they really use a secret recipe? What exactly do they put in there, and in what ratio?  “The Milo van Milo is made fresh and cold with the same Milo powder that is produced directly from Nestle Jurong Factory. Add that to the sense of accomplishment or success after finishing a run, exercise or competition, and you’ll get the Milo van experience,” Chow told us.

But don’t just take it from him. Take it from the Milo van’s regular driver, the famous Uncle Ngasir, who has been piloting everybody’s favourite vehicle-slash-Milo-bar for over 15 years. Those who have encountered the van more than a few times recognise him as its loyal guardian who smiles benevolently on the teeming hordes who swarm the van like bees to honey. He’s even featured on Milo Singapore’s official social media channels. After all these years, he said, he’s still fond of Milo, although he does try not to overdose on it – a very real job hazard, I’m sure.

Does he know the secret recipe? There’s no secret – it’s really just regular Milo, he told us, with a laugh.

So, what sorcery does the Milo van have that keeps us spellbound and thirsty?

Firstly, we reckon, there’s its scarcity: You can’t just hire a Milo van with mere money; it has to be requested by way of a sporting or community event. Unlike Milo that you can make at home or buy at a coffee shop, it’s really not every day that you encounter that rare green unicorn of cold Milo on wheels. How many are there in the wild? Milo would only say there's more than one van.

Secondly, if you are lucky enough to cross paths with a Milo van, you will likely have to line up in the hot sun for it. So, by the time you get to the front of the line, that chilled, thick Milo will taste extra good. (For the record, a Milo van can serve at least 3,000 cups.)

Thirdly, you’re only allowed to dispense the Milo into the little paper cups provided, which are so fun-sized, you’re always left longing for more.  

The cherry on top, as one Milo fan opined in classic Singaporean fashion: “It’s free. Free Milo is the best Milo.”

But, most importantly of all, as several people including Maisarah of the Milo High Club mentioned, the secret ingredient that makes Milo van Milo special is the nostalgia factor: That little green Milo van brings back a flood of sweet, cold memories of childhood, friends, endorphins, and a time when life was purer, simpler and more innocent, and a free milky beverage at the end of a long day was enough to bring us joy.

Long live the Milo van, and may its tribe increase.