Frozen Chocolate Milk Mel's Kitchen Cafe

• 1 ½ cups chocolate milk (see note)
• 1 cup (142 to 170 g) dry hot chocolate mix, flavor and brand of choice (see note)
• 3-4 cups cubed ice (see note)
• Whipped cream and chocolate sprinkles or shavings, for garnish, if desired

Instructions 

• Add the milk, hot chocolate mix and ice, in the order listed, to a blender and process until smooth.
• Pour into glasses and top with whipped cream and chocolate shaving/sprinkles, if desired.

 

Orange Julius

2 cups orange juice
2 T. sugar
1/2 c. powdered milk
1/2 t. vanilla
1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed.  Makes three 6 oz servings.

Whipped Topping

6 T. instant dry milk (3 1/2 non-instant milk)
1 cup boiling water
2 tsp unflavored gelatin
2 T. cold water
2-4 T. sugar
1 tsp vanilla

Dissolve the milk in the cup of water and scald.  Soak the gelatin in cold water.  Combine the scalded milk, dissolved gelatin and sugar.  Stir and chill in the refrigerator until it jells.  Now beat the mixture until it acquires the consistency of whipped cream.  Add the vanilla and whip again.

Whipped Topping

1 cup ice cold water
1 cup powdered milk
1 cup powdered sugar

Whip at high speed until desired consistency.  Store in refrigerator

Drinkable Powdered Milk

To improve the flavor of powdered milk, mix it half and half with whole or 2% milk.  Another suggestion would be to try adding a little vanilla or a little sugar to enhance the flavor.  Let it chill several hours before drinking.

Sour Milk or Buttermilk

1 cup water
1T. vinegar or lemon juice
1 cup powdered milk

Mix well.

Cocoa Mix

7 1/2 cups instant dry milk
3/4 - 1 cup sugar
1/2 c. cocoa
1/2 t. salt

Mix well.  Makes enough for 5 quarts or 20 one-cup serving.  To use, mix 1/2 cup mix ith 1 cup hot water.

Buttermilk from Powdered Milk

Cultured Buttermilk: You can make your own buttermilk at home, from reconstituted powdered milk. You will need commercial buttermilk as a starter. Mix up a quart of reconstituted milk by combining 3 3/4-cup slightly warm water with 1 1/3 cups dry milk powder. Add 1/2 cup of fresh buttermilk, purchased from the store. Cover and allow to stand at room temperture until clabbered (6-12 hrs or just leave it overnight).  Refrigerate after clabbering, makes a little more than a quart.  Buttermilk will keep in the refrigerator for 2-3 weeks.  It may be frozen.  It will be necessary to use a fresh start of buttermilk occasionally.