Ever use evaporated milk?

January is our Dairy Month in Northeast Iowa Farm to Early Care and Education. January is also a month in Iowa that there can be a lot of snow/ice storms making it more difficult to get out to the local grocery store.

 

It’s always nice to have a pantry option if you are snowed in for a day or two. Have you ever considered keeping evaporated milk in your pantry or cupboard? It probably hasn’t crossed your mind, however if the kids are out playing in the snow a nice cup of homemade hot chocolate would taste really good.

 

Evaporated milk has a longer shelf life so it can be a convenient and a good option for somethings.

 

You may be asking ‘How can I use evaporated milk’?

 

You can use evaporated milk to make creamy smoothies or hot chocolate. Use it in place of heavy cream or whole milk for healthier mashed potatoes, macaroni and cheese, and cream soups.

 

Here are recipes ideas:

Homemade Hot Chocolate

Ingredients

  • 4 teaspoons sugar
  • 2 teaspoons baking cocoa
  • 1-1/3 cups boiling water
  • 2/3 cup evaporated milk
  • 1/4 teaspoon vanilla extract

Directions

  • Divide the sugar, cocoa and water between two mugs; stir until dissolved. Stir in the milk and vanilla mix well. Serve immediately.
  • If you like it more chocolaty use tablespoons instead of teaspoons of sugar and cocoa.

 

Creamy Potato Soup

  • 2 large or 3 medium baking potatoes, baked or microwaved
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (14.5 fl. oz.) chicken broth
  • 1 can(12 fl. Oz.) evaporated milk

 

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Add salt and ground black pepper to taste. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

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