I was asked to teach a treat I make from my food storage for a Relief Society project this week. It was a no-brainer: Food Storage Milkshakes. How on earth is it possible to make a decent milkshake from food storage? Those large #10 cans full of dry stuff and things the kids turn their noses up at? A milkshake? Are you high? Nope. And it’s good, too. I promise.
I wish I could remember where I first saw this recipe, because I would give credit- I was an unbeliever when I first saw it, but I needed something to do with my dry-pack non-fat milk powder. Oh yes, that’s right NON-fat milk. It’s even healthy…ish.
So- get out your blenders. You should have all this on-hand, if you have your food-storage star-badge from RS. What? Your ward doesn’t hand those out? (you don’t really have to be a Mormon to make these, but you may not have 749 pounds of canned dry goods on hand like the rest of us- but knock yourself out and make it anyway!) You need:
- 2 cups cold water
- 1 1/2 cups dry non-fat milk powder
- 1/3 cup unsweetened plain cocoa powder (Hershey is fine)
- 2/3 cups granulated sugar
- 2 Tbsp vegetable oil
- 1 tsp of vanilla extract
- 1 spray of cooking spray. I don’t know why, but do it.
- Ice cubes to top off blender.
Add all of the above ingredients into your blender. Make sure it’s a decent blender, because you can burn one out on this. Whirl it all on high for two full minutes. The two-minutes is important for texture and to aerate the mixture. If your blender is a little feeble, increase the water by 1/2 cup to make it a thinner shake, and less like a thick malt. Divvy up and serve with a spoon or straw, depending on how much ice/water you used. There is no wrong answer.
Pour them in tall glasses, and top with whipped cream if you’ve got it. Watch your kids beat the door down trying to get at these babies. You will have done the impossible: A thick, creamy chocolate milkshake without a drop of ice cream! Thank me later.