Christmas Cookie Milk

Ingredient Notes

Here's what you need to make this Christmas Cookie Milk:

• Whole Milk - Use whole milk for full flavor. Seriously, don't use 2% or non-fat milk.
• Heavy Cream - Heavy cream makes this milk rich and satisfying.
• Confectioners' Sugar - You only need a small amount to sweeten the milk. Feel free to use less or more.
• Vanilla Extract - Most cookies contain vanilla as either the main flavor or as a backdrop flavor. Adding vanilla is the flavor that makes this milk taste like cookie milk.

Optional Garnishes:

• Whipped Cream or Whipped Topping
• Festive Christmas Sprinkles or Jimmies

Please see the recipe card for the exact quantities.

Substitutions & Variations

• Substitute Rich Milk. Rich Milk is not generally available at your local grocer. It is a milk with a higher fat content, often used at upscale coffee houses in lattes and cappucinos and you can sometimes purchase it at specialty grocers. You can use 4 cups of rich milk instead of whole milk and heavy cream.
• Add a Cinnamon Stick. Add a hint of cinnamon by adding a stick of cinnamon to the milk while it chills.
• Add Almond Extract - Using a very small amount of almond extract will add depth to the flavor of the milk. However, almond extract is very strong, so, do not exceed ¼ teaspoon.
• Use Other Toppings - You can also use finely chopped nuts, mini chocolate chips, crushed candies, festive colored sugar, or a drizzle of chocolate or caramel syrup.

Step-by-Step Instructions

1. Combine & Shake. Add all the ingredients to a 1-quart jar. Cover with a lid and shake well.

2. Serve and Enjoy. Pour into a glass, top with homemade whipped cream, and festive sprinkles.

3. Storage. Store any remaining cookie milk in a covered container in the refrigerator.

With time, the cream may separate slightly and float on top of the milk. So, always give the container a good shake before serving.