■1-1/2 to 2 cups ice water
■1-1/2 cups nonfat dry milk powder
■2/3 cup sugar
■1/4 cup unsweetened cocoa
■1 teaspoon vanilla
■1 to 1-1/2 trays of ice cubes, as much as you can spare
■2 tablespoons corn oil plus a 5-second squirt of non-stick 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′s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
Variations:
■Add 1 tablespoon of instant coffee for a mocha shake
■Add 1 very ripe banana for a chocolate banana shake
■Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
■Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
■To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
■1-1/2 cups nonfat dry milk powder
■2/3 cup sugar
■1/4 cup unsweetened cocoa
■1 teaspoon vanilla
■1 to 1-1/2 trays of ice cubes, as much as you can spare
■2 tablespoons corn oil plus a 5-second squirt of non-stick 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′s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
Variations:
■Add 1 tablespoon of instant coffee for a mocha shake
■Add 1 very ripe banana for a chocolate banana shake
■Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
■Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
■To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
source: Hillbilly Housewife
No comments:
Post a Comment