Absolutely Amazing Milk Accompaniments
A serving of milk with any meal can pack it with both with taste and health. Be it breakfast, snacks or desserts, there’s a whole range of sinful treats that taste even more delicious with a cool and creamy glass of milk. Here we’ve put together for you a collection of some classic recipes that pair perfectly with your tall glass of milk.
Milk & Cookies
Memories of our mom serving us crisp and delicious cookies are enough to send us running to the fridge for a glass of milk. Learn how you can make cookies at home, and we promise that as you’ll pull a tray of these freshly baked cookies from the oven, that plain glass of milk will become a treat for your kids.
PERFECT GINGER SNAP COOKIES
- all-purpose flour2 cups
- baking soda1 tsp
- ground ginger1½ tsp
- ground cinnamon1 tsp
- ground cloves½ tsp
- unsalted butter, softened¾ cup
- granulated sugar1 cup
- fancy molasses¼ cup
- 1 egg
- granulated sugar for rolling dough3 tbsp
- Preheat oven to 180°C. Line 2 baking sheets with parchment paper. In a medium bowl, whisk flour together with baking soda and spices.
- In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until blended. Beat in molasses, then egg until creamy, for about 3 min. Gradually add flour mixture.
- Roll dough into balls, measuring about 1-inch. Then roll in sugar (there may be some left over). Place on baking sheets, spacing at least 2-inches apart. Bake on top and bottom third of oven, rotating sheets halfway through, for 8 to 10 min total or until cookies begin to crack. Transfer to a rack to cool.
Milk & Brownies
Sweet, chocolaty and delicious brownies can be enjoyed in a number of ways. You can gobble them with a drizzle of hot fudge or raspberry sauce, or relish with a scoop of ice cream on top, but the best and the most basic thing without which our brownies are incomplete is milk.
NO BAKE BROWNIES
- pecans2½ cups
- pitted Medjool dates2 cups
- cocoa powder¾ cup
- maple syrup1 tbsp
- Pinch of salt
- Line 9 x 5-inch loaf pan with parchment paper, leaving 1-inch of parchment on all sides. Add 2 cups of the pecans to food processor; pulse until ground. Transfer to bowl and set aside.
- Add dates to food processor; purée until only small bits remain. Add ground pecans, 3/4 cup cocoa powder, maple syrup and salt; pulse until combined. Add to bowl; chop remaining pecans and stir into mixture.
- Scrape mixture into prepared pan; pat down and smooth top. Refrigerate for 4 to 6 hours or overnight. Dust with additional cocoa powder; cut into pieces. Refrigerate in airtight container for up to 1 week.
Milk & Cereal
As obvious as it may seem, but breakfast would just not be the same if it wasn’t for this classic combination. After all, breakfast and milk go hand in hand. Let’s learn how to make this delightful cereal recipe of which milk is a quintessential partner.
PEANUT BUTTER & STRAWBERRY OVERNIGHT OAT PARFAITS
- milk 1½ cups
- large flake rolled oats1½ cups
- smooth peanut butter1/4 cup
- 1 ripe banana, mashed½ cup
- sliced strawberries½ cup
- Whisk together milk, oats, peanut butter and mashed banana; cover and refrigerate for at least 6 hours or overnight.
- Stir oat mixture; divide 1/3 of the mixture among four 125 ml glasses. Top with strawberries; repeat layers. Enjoy with a glass of milk.
Milk & Cake
Be it an anniversary party or a birthday bash, nothing shouts ‘celebration’ like a slice of cake with an icy cold glass of rich creamy milk.
MANGO CHOCOLATE CHIP CUPCAKES
- 16 tsp chocolate chips
- 4 tbsp mango pulp
- 1 cup plain flour (maida)
- 1/2 tsp baking powder
- a pinch of soda bi-carb
- 1/2 cup condensed milk
- 4 tbsp melted butter
- a few drops of vanilla essence
- Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside.
- Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.
- Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.
- Add 2 tbsp of water, mix well to get a batter of dropping consistency.
- Place 8 paper cups in 8 muffin moulds of a muffin tray.
- Drop spoonful of the batter into each muffin mould and tap it lightly.
- Sprinkle 2 tsp of chocolate chips evenly on each muffin mould.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or until a toothpick inserted in a muffin comes out clean.
Milk & Jalebi
Saving the best for the last! Jalebi is undoubtedly one of the most exotic desserts. If you have never paired jalebi with milk and enjoyed the sheer goodness of the two flavours together, you really don’t know what you’ve missed out on.
- all purpose flour2 cups
- fine grained semolina or rice flour1 ½ tbsp
- baking powder¼ tsp
- curd2 tbsp
- warm wate1 ¼ cups
- saffron threads (dry-roasted and powdered)½ tsp
- sugar 3 cups
- water 2 2/3 cups
- green cardamom seeds powder ½ tsp
- kewra water or rose water 1 ½ tbsp
- ghee or vegetable oil for frying
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a ceramic bowl. Mix well with a whisk.
- Add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare one-string syrup by dissolving sugar in the water. Just before the syrup is ready, add saffron and cardamom powder.
- Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take the jalebi out of syrup and serve hot with milk.
These were some of the best milk companions you could ask for. Enjoy these recipes with milk because milk not just tastes utterly delicious with them, but you can also find out how you would look with a moustache (we mean milk moustache).