Breast Milk Recipes

APPLE CREAM

Ingredients:

2 cups vanilla low-fat ice cream

1 cup un-sweetened applesauce

1/4 teaspoon ground cinnamon or apple pie spice

1 cup breast milk

Ground cinnamon (optional)

Directions: In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoon cinnamon or apple pie spice. Cover and blend until smooth. Add breast milk. Cover and blend until just mixed. Pour into glasses. If desired, sprinkle each serving with additional cinnamon. Serve immediately. Makes 4 (8-ounce) servings.

CARIBBEAN MILK COOLER

Ingredients:

2 cups breast milk

2 cups un-sweetened pineapple juice

1 tablespoon vanilla extract

1 tablespoon coconut extract

2 tablespoons sugar

Mint sprigs, optional

Ice cubes

Directions: In a blender container, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into four tall glasses filled with ice cubes. Garnish with mint sprigs, if desired.

Variation: For a thicker drink, freeze pineapple juice in an ice cube tray. Blend these pineapple cubes with all other ingredients except mint. Omit regular ice cubes. Serve in a chilled glass. Makes 4 servings.

COFFEE CHAI

Ingredients:

4 cups breast milk

1 tablespoon instant or freeze-dried coffee

1/4 cup brown sugar

3 cinnamon sticks

6 cardamom pods (available in spice section at most supermarkets)

1/8 teaspoon grated nutmeg

1/8 teaspoon allspice

4 cinnamon sticks, optional

Directions: Combine all ingredients in a saucepan. Simmer, stirring to dissolve sugar and instant coffee for five minutes over low heat. Don't let the mixture boil. Let the mixture steep off the heat for 20-30 minutes. Pour through a clean sieve or strainer. Serve either hot or cold. Use optional cinnamon sticks as stirrers. Serves four.

FROTHY

Ingredients:

2 cups breast milk

1 - (6 ounce) can frozen orange juice concentrate

1/2 cup sifted powdered sugar 1 teaspoon vanilla

4 to 6 large ice cubes

Directions: In a blender container combine breast milk, orange juice concentrate, powdered sugar and vanilla. Cover and blend until smooth. With the blender running, add ice cubes, 1 at a time, through opening in lid; blend until smooth and frothy. Pour into tall glasses; serve immediately. Makes 4 (8-ounce) servings.

JAVA CHILL

Ingredients:

2 cups breast milk

3/4 cup brewed espresso or double-strength coffee, preferably dark-roast

2 teaspoons granulated sugar

2 ounces dark or bittersweet chocolate, chopped

Directions: The night before, fill an ice cube tray with breast milk. Freeze solid. Chill brewed coffee in the refrigerator. Finish in two batches, so the blender won't overflow: place half the milk cubes in the container. Add half the coffee and one teaspoon of the sugar and blend until smooth. Add one ounce chopped chocolate and blend 10-30 seconds, until chocolate is well blended. Pour into tall, frosted glasses and repeat with the remaining ingredients. Serves two.

OL' MILKSHAKE

Ingredients:

1 cup breast milk

1 peeled, sliced ripe banana

2 tablespoons frozen apple or guava juice concentrate

2 ice cubes

Directions: In a blender container, combine 1 cup breast milk, 1 peeled, sliced ripe banana, 2 tablespoons frozen apple or guava juice concentrate and 2 ice cubes. Cover and blend until smooth and frothy. Stir in a few drops of green food coloring to celebrate St. Patrick's Day. Pour into glass. Prepare and serve immediately. Hint: Leftover ripe bananas can be peeled, cut in chunks, and frozen in plastic freezer bags. When added to smoothies in frozen state, ice cubes are not necessary. Makes 1 serving.

PEACH CREAM

Ingredients:

2 ¼ cups breast milk

2 tablespoons sugar

1 teaspoon vanilla

1 - (16 ounce) package frozen unsweetened peach slices

1 - (12 ounce) can lemon-lime carbonated beverage, chilled

Directions: In a blender container, combine breast milk, sugar, and vanilla. Add half of the peaches. Cover; blend until smooth. Add remaining peaches. Cover; blend until smooth. Transfer to pitcher. Slowly pour in carbonated beverage. Stir gently. Serve immediately. Makes 6 (8-ounce) servings.

PEACHY

Ingredients:

1 - (8 ounce) carton raspberry low-fat yogurt

1 cup frozen unsweetened peach slices

1 tablespoon honey or sugar

1½ cups breast milk

1/2 teaspoon vanilla

Directions: In a blender container combine yogurt, peaches and honey or sugar. Cover and blend until nearly smooth. Add breast milk and vanilla. Cover and blend until smooth. Pour into glasses; serve immediately. Makes 4 (7 ounce) servings.

TROPICAL MILKSHAKE

Ingredients:

1 ripe medium banana, cut up

1 (8 ounce) can crushed pineapple (juice pack), chilled

1/2 (6 ounce) can frozen orange juice concentrate (1/3 cup)

1 ½ cups vanilla low-fat ice cream

1 cup breast milk

Shredded coconut, toasted

Directions: In a blender container, combine banana, un-drained pineapple, and orange juice concentrate. Cover and blend until almost smooth. Add low fat ice cream and breast milk. Cover and blend until smooth. Pour into glasses. Top each serving with a little toasted coconut; serve immediately. Makes 4 (8 ounce) servings.

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