Prep Time: 10 minutes
Serves: 8
1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla
Mix dry ingredients in 3-quart (or larger) saucepan. Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often. Remove from heat when steamy and add heavy cream and vanilla.
Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.
Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug
Showing posts with label beverage. Show all posts
Showing posts with label beverage. Show all posts
Sunday, November 18, 2012
Tuesday, September 11, 2012
Drinkable Milk Made from Dry Milk
This is Crystal's Drinkable Milk "recipe" that I adapted a little. I use non-instant dry milk from the LDS Family Storage Center. To find a Storage Center click here and to view an order form click here.
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
Sunday, September 13, 2009
Strawberry-Banana Smoothie
Prep Time: 5 minutes
Serves: 2
1 1/2 cups milk
1 Tbsp. sugar
1/2 tsp. vanilla
6 to 8 whole frozen strawberries
1 fresh or frozen banana
Put ingredients in blender. Puree until smooth.
You can use any kind of frozen fruit. I also like 6 to 8 strawberries with 1/2 cup berry blend (blackberries, raspberries, and blueberries). All measurements are approximate.
When Michael makes this, he omits the sugar and vanilla and uses 2 packets of Splenda and 2 scoops of vanilla-flavored protein powder.
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Thursday, July 2, 2009
Mango Smoothie
Prep Time: 5 minutes
Serves: 2
1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice
Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.
Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Serves: 2
1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice
Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.
Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Cantaloupe Soup
Prep Time: 5 minutes
Serves: 2
1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice
Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.
Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.
Serves: 2
1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice
Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.
Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.
Chocolate, Banana, and PB Smoothie
Prep Time: 5 minutes
Serves: 2
2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice
Put all ingredients in a blender in order listed. Puree until smooth.
Variations: Add only two of the chocolate, banana, or peanut butter ingredients.
Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Serves: 2
2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice
Put all ingredients in a blender in order listed. Puree until smooth.
Variations: Add only two of the chocolate, banana, or peanut butter ingredients.
Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Subscribe to:
Posts (Atom)
