Monday, May 18, 2009


from handout at a church function
--a recipe to help you use your powdered milk in your food storage
--and just for fun! Who doesn't like a milkshake/frosty!?!

1 1/2 cups ice water
1 1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays of ice cubes, as much as you can spare
2 Tbsp corn oil, plus a 5-second squirt of non-stick cooking spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4 full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 12 oz servings. For preparation tips please see below.

This is a very rich milk shake without any ice cream for a fraction of the cost... and all the ingredients are on your pantry shelf!

Variations: Add 1 very ripe banana for a chocolate banana shake. A big spoonful of peanut butter for a decadent chocolate peanut butter shake. Or a few broken red and white candy mints for a refreshing chocolate mint shake. For a vanilla shake, omit the cocoa powder, reduce the sugar to 1/2 cup and add 1 full Tbsp of vanilla flavoring.

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