Refuel with Chocolate Milk

When it comes to refueling after a workout, think chocolate milk. Most people think of it as their favorite milk flavor, but it can help top athlete recover from their workout. Chocolate milk has what it takes to help you recover, perform your best and come back stronger next time.

Research shows that drinking chocolate milk after a workout can help you refuel your body, rebuild lean muscle, recover quickly and rehydrate.

An 8-ounce glass of chocolate milk has…

• The right mix of carbohydrates and protein to refuel (about a 3:1 ratio)
• 90 percent water for hydration
• 9 essential nutrients
• A natural source of high-quality protein to build and maintain muscles
• Calcium, vitamin D, phosphorus, protein, and potassium to build and maintain strong bones and reduce the risk of stress fractures
• Electrolytes, including calcium, potassium, and magnesium, to help recover what’s lost in sweat
• Vitamin A to support the immune system and vision
• B-vitamins to help convert food to energy
• Real milk and simple ingredients not designed in a lab

Research shows…

• Athletes that drank 16 ounces of regular or chocolate milk after an intense workout experienced less exercise-induced muscle damage compared to those that drank other sports drinks or water.
• Drinking low-fat or non-fat milk after exercise could be more effective at maintaining normal hydration status compared to drinking other recovery beverages.
• Runners that drank non-fat chocolate milk after a difficult run were able to run, on average, 23% longer and had a 38% increase in markers of muscle building, compared to when they drank carbohydrate-only sports drinks.

 

For more information, here are post workout tips from Builtwithchocolatemilk.com.

Refuel Post-Workout

After a tough workout, chocolate milk helps restore muscles quickly to their peak potential and helps replenish what your body has lost – including fluids and critical nutrients lost in sweat.

Chocolate milk is a natural choice when it comes to electrolytes, providing many of the same electrolytes that are added to commercial recovery drinks (calcium, potassium, sodium and magnesium) along with fluids to help you rehydrate. In fact, some research suggests milk may help you stay more hydrated after exercise than some commercial sports drinks.

Drinking fat free milk after exercise replenishes lost electrolytes and rehydrates better than a sports drink or water, according to a study. Seven healthy men exercised to dehydration three different times and then drank fat free milk, a carbohydrate-based sport drink or water. The amount of fluid they drank was individualized to equal 1.5 times the amount of weight they each lost during exercise (an indicator of their fluid losses). The research team then looked at markers of hydration and found that fat free milk replenished lost electrolytes and helped them rehydrate more effectively compared to a sports drink or water. Researchers noted additional benefits of rehydrating with milk are its natural protein for muscle building, and milk’s other essential nutrients, including calcium, phosphorus and vitamin A.1

Fat free and full-fat milk rank higher for hydration than other beverages like water and sports drinks, according to a study. Researchers developed a new hydration index, comparing the hydration effect of multiple beverages among 72 healthy, physically active men, and they found fat free and full-fat milk were among the top-ranked beverages, with fat free milk being ranked first. Both types of milk improved hydration status and kept the men hydrated longer compared to other beverages including water and a sports drink. Researchers attributed milk’s beneficial hydration effect to the electrolytes sodium and potassium, which are naturally found in milk.2

Drinking milk after exercise can also help replace essential electrolytes that are lost in sweat. These essentials include potassium, sodium, magnesium and calcium. The loss of calcium is of particular concern since research suggests rigorous exercise may cause substantial calcium loss, which could increase the risk of stress fractures.3-5

Drinking lowfat or fat free milk after exercise could restore hydration better than other popular post-exercise beverages, according to one study. The study compared the rehydration effectiveness of four beverages: lowfat milk, lowfat milk with added sodium, water and a sports drink. After exercise in a warm climate, participants were given one of the four test beverages and the researchers measured hydration status. While all beverages restored hydration status equally, the researchers found that milk may be more effective than water or sports drinks at maintaining normal hydration status after exercise, likely due to milk’s electrolyte content and energy density.6

In a second study, the same researchers found that drinking fat free milk after exercise-induced dehydration restored fluid balance better than a commercial sports drink. The researchers concluded that “milk can be an effective post-exercise rehydration drink, with subjects remaining in net positive fluid balance throughout the recovery period.”7

Replacing muscle fuel (glycogen) after exercise is essential to an athlete’s recovery. A study found that drinking 16 ounces of fat free chocolate milk with its mix of carbohydrates and protein (compared to a carbohydrate-only drink with the same amount of calories) led to greater concentration of glycogen in muscles at 30 and 60 minutes post-exercise.1

In a study of 13 male college soccer players, post-exercise consumption of lowfat chocolate milk was found to provide equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories following a four-day period of intensified soccer training.2

 

REFERENCES

Seery S, Jakeman P. A metered intake of milk following exercise and thermal dehydration restores whole-body net fluid balance better than a carbohydrate–electrolyte solution or water in healthy young men. British Journal of Nutrition. 2016; 1-9.

Maughan RJ, Watson P, Cordery PA, Walsh NP, Oliver SJ, Dolci A, Rodriguez-Sanchez N, Stuart DR. A randomized trial to assess the potential of different beverages to affect hydration status: development of a beverage hydration index.American Journal of Clinical Nutrition. 2015;103:1-7.

Martin BR, Davis S, Campbell WW, Weaver CM. Exercise and calcium supplementation: effects on calcium homeostasis in sports women.Medicine & Science in Sports & Exercise. 2007; 39:1481-1486.

Sawka MN, Montain SJ. Fluid and electrolyte supplementation for exercise heat stress. American Journal of Clinical Nutrition.2000;72:564S-572S.

Klesges RC, Ward KD, Shelton ML, Applegate WB, Cantler ED, Palmieri GM, Harmon K, Davis J.. Changes in bone mineral content in male athletes. Mechanisms of action and intervention effects. Journal of the American Medical Association. 1996; 276:226-230

Shirreffs SM. Watson P. Maughan RJ. Milk as an effective post-exercise rehydration drink. British Journal of Nutrition. 2007;98:173-180.

Watson P, Love TD, Maughan RJ, Shirreffs SM.. A comparison of the effects of milk and a carbohydrate electrolyte drink on the restoration of fluid balance and exercise capacity in a hot, humid environment. European Journal of Applied Physiology. 2008;104:633-642.

Karfonta KE, Lunn WR, Colletto MR, Anderson JM, Rodriguez NR. Chocolate milk enhances glycogen replenishment after endurance exercise in moderately trained males. Medicine & Science in Sports & Exercise. 2010;42:S64.

Gilson SF, et al. Effects of chocolate milk consumption on markers of muscle recovery during intensified soccer training. Medicine & Science in Sports & Exercise. 2009; 41:S577.

 

Cool off this summer with Ice Cream!

July is National Ice Cream month. Did you know that 98 percent of American households consume ice cream annually? Ice cream is enjoyed in a variety of ways, from sundaes to parfaits, milkshakes to floats. And who can forget the ever-popular ice cream cone?

With a multitude of flavors and toppings available today, there is a scoop out there to serve everyone’s tastes. Celebrate July as National Ice Cream Month by grabbing a scoop or two today.

Ice cream in its simplest form is made from cream, sweetener and flavoring. The unique creamy texture of ice cream is produced by rapidly freezing and mixing methods. For homemade ice cream, this is done in an ice-cream freezer with paddles that mix in air while chilling. In a commercial freezer, blades or “dashers” mix and aerate the ice cream. When the ice cream becomes partially frozen with small crystals and agitation incorporates air into the mixture, increasing the volume. Aeration of ice cream helps to keep it soft enough to scoop. But if too much is added, it can become undesirable.

To keep your ice cream at its best, store it in the freezer away from the door to prevent repeated melting and re-freezing.

America’s favorite flavor is vanilla with chocolate in a close second. Today there are a wide range of flavors, including some unique ones with more of a savory profile, available to try.

Want to know more?

Ice cream’s origin is uncertain, though Marco Polo brought a recipe for a frozen dessert home from the Orient. In the United States, the first written reference to ice cream is a description of strawberry ice cream enjoyed in Maryland in 1744.

Fun facts about the founding fathers include that George Washington spent more than $200 on the treat during the summer of 1790 – a very expense dessert during that time. Thomas Jefferson has been credited with introducing the “French style” ice cream made with eggs to America.

July Ice Cream Month was officially declared by Ronald Reagan on July 10, 1984.

Wondering how you can best celebrate this month? First, take a trip on Pennsylvania’s Ice Cream Trail, featuring Pennsylvania produced ice cream. We are fortunate to have one trail stop featured with Manning’s Farm and Dairy. There are also several other ice cream shops featuring local dairy.

Make sure to stay cool this summer and celebrate dairy’s best summertime treat ice cream.

Five things you didn’t know about fat free milk

About 85 percent of Americans fall short on their daily recommended daily servings of lowfat or fat free milk. Milk is a top source for three out of the four nutrients of concern, or nutrients that most Americans are lacing, including calcium, potassium, and Vitamin D. Each serving of milk has nine essential nutrient including protein, B vitamins for energy, vitamin A for immune system and bone-building nutrients, including calcium and vitamin D.

Here are five ways to help close the gap between actual and needed intake for breakfast.

One eight-ounce glass of fat free milk has just 80 calories with the nine essential nutrients.

Milk drinkers tend to be leaner than non-milk drinkers according to studies in the Journal of American Dietetic Association. Experts recommend including three servings of milk each day to help maintain weight.

Drinking fat free milk at breakfast could help stave off lunch time hunder, according to an Austrailian study. Researchers found that drinking fat free milk in the morning helped increase the feeling of fullness and led to decreased calorie intake at the next meal as compared to a fruit drink.

Fat free milk has the same nine nutrients as whole and reduced fat milk, just with fewer calories.

Not all milks are created equal. Many alternative beverages just can’t provide what you would get in a glass of fat free milk. For example almond “milk” has the same amount of calories, but less protein than fat free milk.

Need an breakfast idea – try this breakfast pudding.

Ingredients

1/4 cup – sugar

2 tablespoons – cornstarch

2 cups – fat free milk

2 egg yolks, lightly beaten

2 tablespoons – almond butter

2 teaspoons – vanilla extract

Mixed fresh berries for serving

Crunchy cereal for serving

Directions

Whisk sugar and cornstarch in a medium saucepan until well blended. Slowly drizzle in milk, whisking until smooth, then whisk in eggs.

Cook pudding over medium heat until it begins to thicken, whisking often. Reduce heat to medium-low and, stir pudding with spatula, scraping the sides and bottom of pot until thickened.

Off heat, whisk in almond butter and vanilla. Transfer pudding to a bowl, cover with plastic wrap, pressing to the surface to prevent skin from forming, and chill for at least 2 hours.

Spoon 1/3 cup of chilled pudding into four parfait glasses. Top with some berries and 2 tablespoons cereal, then layer another 1/3 cup pudding on top, followed by more berries and cereal.

Brownies and milk, a classic snack combination

What goes better with milk than brownies? According to committee member Charlene Shupp Espenshade, the only thing that might work better is a warm chocolate chip cookie.

This recipe is a family favorite. She said this one is her go-to when she’s making something to share at a family potluck, picnic or other events. It always get rave reviews and with a little planning, are easy to make.

Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.

They are typically eaten by hand, often accompanied by milk, served warm with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common homemade treats and they are also popular in restaurants and coffeehouses.

And the best way to enjoy this is with an 8-ounce serving of milk to make sure to get your three servings of dairy every day.

Double chocolate brownies

6 tablespoons unsalted butter, plus more for pan

6 ounces semisweet chocolate chips

1/4 cup unsweetened cocoa powder (not Dutch-process)

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining; set pan aside.

Put butter, chocolate, and cocoa in a microwave-safe medium bowl. Microwave in 30 second intervals, and mix until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer, and beat on medium speed until well blended, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake about 35 minutes or until a toothpick inserted into brownies comes out with a few crumbs. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Milk’s healthy benefits

Whole milk may help raise good cholesterol and could be considered part of a healthy diet that’s also good for your heart, according to a new study from the European Journal of Clinical Nutrition.
When adults drank two cups of whole milk every day for three weeks, they had higher levels of good cholesterol that promotes heart health and similar levels of LDL cholesterol, triglycerides and blood sugar (risk factors for heart disease) as when they drank the same amount of fat free milk for the same period of time. Based on these findings, researchers concluded whole milk can be part of a heart-healthy diet as long as calories are taken into account.
This study adds to a growing body of research that suggests whole milk can fit within a healthy diet, and some studies suggest it may have additional benefits for both adults and kids – including maintaining a healthy weight and getting enough vitamin D. Researchers followed more than 18,000 healthy-weight women for nearly a decade and found those who consumed more whole milk and full-fat milk products (1.3 servings every day) were less likely to become overweight or obese compared to women who didn’t consume any full-fat dairy at all, according to a study from the American Journal of Clinical Nutrition.
Whole milk may also give kids a vitamin D advantage, according to another study from the American Journal of Clinical Nutrition.” Kids who drank whole milk had higher blood levels of vitamin D than their peers who drank low-fat milk, even when the total amount of milk they drank was the same. Researchers believe this might be because milk fat helps kids’ bodies absorb vitamin D more efficiently.
The 2015-2020 Dietary Guidelines for Americans recommend three servings of low-fat and fat-free milk and milk products each day. Many people are surprised to learn whole milk has the same essential nutrients as low-fat and fat-free milk, so no matter which type of milk you choose to pour in your cereal bowl, use in your smoothie or fill up your glass, you can rest assured that all dairy milk – from fat-free to whole – is simple, wholesome and naturally nutrient-rich.

Know your milk

Source: American Dairy Association North East

Whole Milk (3.25% fat): Contains 150 calories and 8 grams of fat per serving (8 fluid ounce). Although not required, whole milk may be fortified with vitamin D at a level of 400 International Units (IU) per 1 quart. If vitamin D is added, the label must state this fact.
Reduced-Fat Milk (2% fat): Contains 120 calories and 5 grams of fat per serving (8 fluid ounce). Vitamins A and D are removed with the milk fat. For this reason, these vitamins must be added to 2% reduced-fat milk so that it contains at least 2,000 IU of vitamin A and 400 IU of vitamin D per 1 quart. The addition of these vitamins must be stated on the label.
Low-fat Milk (1% fat):Contains 100 calories and 2.5 grams of fat per serving (8 fluid ounce). Vitamins A and D must be added to a level of at least 2,000 IU of vitamin A and 400 IU of vitamin D per 1 quart. The label must indicate the addition of these vitamins.
Fat-Free Milk (also called Skim or Non-fat Milk) (0% fat): Contains 80 calories and 0 grams of fat per serving (8 fluid ounce). Vitamins A and D must be added to a level of at least 2,000 IU of vitamin A and 400 IU of vitamin D per 1 quart. The label must indicate the addition of these vitamins.
Chocolate Milk (fat-free, 1% low-fat, 2% reduced-fat, whole milk): Is milk to which chocolate or cocoa and a sweetener have been added. This milk is just as nutritious as its unflavored counterpart. Compared to plain milk, chocolate milk contains about 35 more calories per serving (8 fluid ounce).
Lactose-free Milk (fat-free, 1% low-fat, 2% reduced-fat, whole): Is real dairy milk where the natural milk sugar (lactose) has been broken down, allowing for easier digestion for people managing with lactose intolerance. It has the same stellar nutrient profile as lactose-containing milk.
Organic Milk (fat-free, 1% low-fat, 2% reduced-fat, whole): Is nutritionally the same as conventional milk. The term organic simply refers to on-farm practices. Those using the “USDA Organic” seal must ensure that the milk comes from dairy farms meeting specific criteria for that certification process. All milk produced in the United States, whether organic or conventional, must adhere to the same strict federal standards for quality, purity and sanitation.
Evaporated Milk (6.5% fat): Is made by removing about 60% of the water from whole milk. The milk is then homogenized, fortified with vitamin D to a level of 25 IU per 1 fluid ounce, canned and heat sterilized. The addition of vitamin A is optional. If added, each fluid ounce must contain not less than 125 IU of vitamin A.
Evaporated Fat-Free Milk (0.5% fat or less): Is a concentrated, fortified (vitamins A and D) fat-free (skim or non-fat) milk that is canned and sterilized.
Sweetened Condensed Milk (8% fat or less): Is a canned milk concentrate of whole milk to which sugar has been added. The sweetener used (usually sucrose) prevents spoilage. Sweetened condensed fat-free milk contains no more than 0.5% milk fat.

Study Suggests Milk Could Help Kids Start the Day off Right

Eating a nutritious breakfast helps kids start their day off right, and new research reminds us why serving real dairy milk is so important for the first meal of the day. As little as 7 grams of milk protein at breakfast could help set kids up with building blocks they need to grow after a good night’s sleep, according to a new study in the Journal of Nutrition.

It’s no secret that kids need nutritious foods to fuel their constantly growing bodies, but there’s a period of time when they’re not getting these nutrients – during sleep. Of course kids need sleep – and plenty of it – but as they slumber, they’re using up their body’s energy stores, and if they don’t refuel in the morning it could potentially impact their ability to grow. That’s why a proper breakfast is so important, to ensure kids make up for this overnight fast.

In this new study, University of Toronto researchers gave 28 boys and girls ages 7-11 a breakfast of 170 calories that included 0, 7, 14 or 21 grams of milk protein. While more protein at breakfast was more beneficial, researchers found as little as 7 grams was enough to promote positive effects over the next nine hours.

Serving an 8-ounce glass of milk, which has 8 grams of high-quality protein, each day at breakfast is an easy way to get kids protein they need to support optimal growth and development. In fact, a previous study in the American Journal of Human Biology suggests regularly drinking milk during the growing years (all the way through late teens/early twenties) is associated with greater height in the teen years, while research in Osteoporosis International has linked regularly skipping milk to reduced height. ,

Milk is also an easy way to get kids B vitamins to convert food to energy, vitamin A to support a healthy immune system, and phosphorus, calcium and vitamin D to help build strong bones. That’s why experts recommend including milk in kids’ diets. And, with a taste they love, it’s a simple, wholesome and affordable addition to any morning meal.

To kick start your child’s morning, serve a protein-packed breakfast, like this adorable bunny oatmeal, to give them nutrients they need to grow up strong. Not only will it bring a smile to your child’s face, it also gives them 18 grams of high-quality protein when served with a glass of lowfat milk.

For more information and kid-friendly recipe ideas, visit milklife.com.

Bunny Oatmeal
(1 serving)
Recipe courtesy of MilkPEP

Ingredients
1/3 cup instant oats
3/4 cup fat free milk
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon brown sugar
2/3 of a small banana
2 fresh blueberries
1/2 of a small strawberry
Optional— chocolate syrup
Pair each serving with: 8-ounce glass of milk

Directions

In a microwave safe bowl stir together oats, milk, cinnamon, vanilla, and brown sugar. Microwave on high for 30 seconds to 1 minute and stir.

Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from the flat end of each banana half. Place those banana slices in the upper third of your oatmeal bowl, side by side, to make the eyes. Top with one blueberry on each banana slice.

Place the remaining banana halves at the top of the bowl, hanging out, to create the ears.

Place strawberry in the middle of the bowl to make the nose, and then drizzle chocolate if desired to make a mouth and whiskers.

Serve with an 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

 Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Recipe created by Chef Lisa Schroeder of Mother’s Bistro, Portland, Ore., on behalf of 3-Every-Day™ of Dairy

Yield: 10 servings

Preparation time: 30 minutes

Cook Time: 55 minutes

Ingredients

For the bread pudding:

1 pound challah or egg bread, cubed

1 teaspoon cinnamon

1/2 cup egg substitute

4 egg whites

1/3 cup sugar substitute for baking

4 cups fat-free milk

2 teaspoons vanilla extract

1/3 cup raisins

For the vanilla pudding sauce

1 egg white

1/4 cup sugar substitute for baking

2 teaspoons cornstarch

2 1/2 cups fat-free milk

2 teaspoons vanilla extract

Preparation

For the bread pudding:

Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch x 8-inch baking pan with cooking spray; set aside.

Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.

Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.

Cut into squares and serve warm with prepared vanilla pudding sauce.

For the vanilla pudding sauce

Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.

Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.

Yield: Approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving

Cheeseburger Soup to warm up on a cold winter day

This has to be a favorite request in many of our dairy princess royalty homes. It’s a soup that usually fits the bill after a cold day working outside, after milking or spending the day sledding. So the next time you are looking for a recipe idea, give this a try.

Farmers work 365 days a year to take care of their cows and farm. Rain, sleet, snow, and freezing cold, they have to still put in a full day’s work. This soup is a welcomed treat.

Enjoy.

Cheeseburger soup

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter /divided

3 cups chicken broth

4 cups diced peeled potatoes (1 3/4 pounds)

1/4 cup all purpose flour

8 ounces processed American cheese, cubed (2 cups)

1 1/2cups milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside.

In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender.

Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly.

Add to soup; bring to a boil. Cook and stir for 2 minutes.

Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from the heat; blend in sour cream.

A Toast to Christmas with Eggnog

 When it comes to Christmas.  No other dairy drink connects to Christmas like Eggnog. This holiday classic has a updated twist thanks to our friends at Undeniably Dairy.Add cheer to your holiday with this rich and classic homemade eggnog. This method produces a ’nog you can feel good about. That’s because many traditional eggnogs use raw eggs, and this version is cooked to kill bad bacteria.Homemade Holiday Eggnog Serves 6.Ingredients:6 large egg yolk2 cups whole milk½ teaspoon ground nutmegSalt½ cup granulated sugar¼ teaspoon vanilla extract1 cup whipped cream, heavyDirections Combine egg yolks and sugar in a medium bowl and whisk until fluffy. Set aside. Heat whipping cream, milk, nutmeg and salt in a saucepan over medium heat and bring to a low simmer, stirring occasionally. Immediately remove from heat. Gradually add the milk mixture to the egg yolks, one spoonful at a time, whipping vigorously after each addition, until the egg yolks have been tempered. Once most of the milk has been added to the egg mixture, pour the rest in and transfer the eggnog back to the saucepan. Return saucepan to the stove and simmer over low heat, whisking constantly, until the mixture begins to thicken (1-2 minutes total). Strain the eggnog through a fine mesh sieve into a serving pitcher or bowl. Add the vanilla extract, cover the container with plastic wrap and refrigerate until chilled. If desired, a ¼ cup of bourbon, rum or whisky can be added to the eggnog before serving. Add more to taste. Serve over ice, with a garnish of ground nutmeg, cinnamon and fresh, seasonal herbs if desired. Love the taste of eggnog? Try this Eggnog Cheesecake Bar recipe.1 cup graham cracker crumbs3 tablespoons sugar¼ teaspoon ground ginger¼ teaspoon ground cinnamon¼ teaspoon ground nutmeg3 tablespoons unsalted butter, melted12 ounces cream cheese, softened⅓ cup sugar1 egg¾ cup eggnog1 tablespoon bourbon (optional)Graham cracker crumbs and/or crystallized ginger (optional)DirectionsFor the crust, combine the 1 cup graham cracker crumbs, 3 tablespoons sugar, ginger, cinnamon and nutmeg in a medium bowl. Stir in the melted butter with a fork until evenly combined. Transfer the crumb mixture to an 8x8x2-inch baking pan lined with foil or parchment paper. Press crumb mixture down flat in an even layer. Bake in a 375° oven for 5 minutes. Remove from oven and reduce oven temperature to 325°F.For the filling, in a large mixer bowl, beat cream cheese with an electric mixer on medium-high speed until smooth, about 1 minute. Add 1/3 cup sugar and beat 1 minute more. Add egg; beat until smooth. Add the egg and bourbon, if desired; beat on medium speed 1 minute more, until the mixture is light and no lumps remain.Pour the filling over the crust in the baking pan. Bake for 28 to 30 minutes or until the center is just set. Cool in pan on wire rack for 1 hour. Cover and refrigerate at least 4 hours before serving. If you like, garnish bars with graham cracker crumbs and/or crystallized ginger.  

Dip into the holiday with this new idea

There’s plenty of snacking that will happen between Christmas and New Year parties and gatherings.  Cream Apple Butter Dip is a new holiday twist. This is a kid friendly dip using cream cheese, apple butter and peanut butter. It can be served with apple slices or graham crackers.

Give it a try and let us know what you think.

Creamy Apple Butter Dip

8 oz. cream cheese, softened

2 Tablespoons brown sugar

½ cup apple butter

1 teaspoon vanilla extract

In medium mixing bowl, beat together cream cheese and brown sugar until smooth and creamy.

Add apple butter and vanilla, mixing to combine.

Serve with apple slices, grapes, graham cracker or pretzels.

Store extra dip in an airtight container in the refrigerator for up to a week.

As The Temperature Drops, Warm Up The Dairy Way

As the temperature drops outside, nothing helps a person warm up like a mug of hot chocolate milk. In addition to the warm relaxing feeling, hot chocolate milk is an excellent way to enjoy a serving of dairy.. 

Milk and dairy products, such as yogurt and cheese, are good sources of calcium. Calcium is a key mineral to keep bones and teeth strong. Milk, cheese, and yogurt are an easy way to get the daily requirements of calcium with over 20 percent of the recommended daily allowance needed in each serving. 

To combat the winter chills, the Wyoming-Lackawanna Dairy Miss Jordyn Gates would like to share some new twists on the old chocolate favorite to get three servings a day of dairy.  

Creamy Hot Chocolate 

1 (14 ounce) can sweetened condensed milk 

1/2 cup unsweetened cocoa 

1 1/2 teaspoons vanilla extract 

1/8 teaspoon salt 

6 1/2 cups hot water 

Mini marshmallows (optional) 

In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator. 

Chocolate Mint Hot Cocoa Mix 

Mix Instructions: 

3 Tablespoons powdered instant dry milk 

2 Tablespoons chocolate flavored malted milk drink mix 

1 ½ Tablespoons instant hot cocoa mix 

1 Tablespoon crushed butter mints 

Combine ingredients and stir until well blended. Place in a small airtight container or plastic bag. (Mix makes 2 servings) 

To make one serving: 

4 Tablespoons of mix 

¾ cup hot milk 

Marshmallows, optional 

Directions: Place the Chocolate Mint Hot Cocoa Mix in a mug. Pout hot milk over the mixture. Stir until the mix is completely dissolved. If desired add marshmallows. 

Candy Cane Hot White Chocolate 

12 cups of milk 

9 oz. white chocolate, chopped 

1 cup crushed red and white peppermint candies 

Whipped cream 

Bring milk to simmer in heavy large saucepan. Reduce heat to medium. Add white chocolate and crushed peppermints. Wisk until smooth. Pour into mugs. If desired, top with whipped cream.