Milk cocktails for blender

[Banana]

Milk cocktails for blender

Category: The drinks

Ingredients
Banana
0.5 banana
Milk	100 ml
Juice (apricot, peach)	150 ml

Cooking method

• Kefir
• 150 ml. kefir
• 100 ml. juice (pineapple, raspberry syrup)
• 2-3 st. l. curd
• 1 tbsp. l. honey
• Kefir-banana
• 250 ml. kefir
• 0.5 banana
• 1 tbsp. l. Sahara
• Yogurt or kefir drink
• 250 ml. yogurt or kefir
• 1 banana
• a few sprigs of lemon balm
• crushed ice
• In a blender, mix yogurt or kefir with a banana until smooth. Pour into glasses
• add crushed ice, stir, decorate with lemon balm sprigs.
• Kefir with garlic
• 250 ml. kefir
• 1 clove of garlic
• dill
• salt
• Kefir with cucumber
• 200 ml. kefir
• 1 fresh cucumber, grated
• dill
• salt
• Orange
• 250 ml. orange juice
• 1 banana
• sprinkle with cocoa or chocolate chips on top
• Chocolate
• 200 ml. milk
• 30 gr. dark chocolate
• 1 tbsp. l. Sahara
• melt everything in a chocolate maker
• pour into blender
• cool down
• add
• 0.5 or 1 banana
• whip

Note

Dear ones! Please share in this thread the cocktail recipes that you make in the blender. Here is my list of recipes that I really like.

The recipes are certainly not new, completely classic. Maybe anyone else has some delicious cocktail ideas?
Thanks everyone in advance!

Photos Zhivchik

Similar recipes

Chocolate milkshake from the movie "Caution Doors Close" (Lala Toy)

Milk cocktail "Chocolate" from McDonald`s (blender-soup cooker Vitek VT-2620) (Ksyushk @ -Plushk @)

Milk Strawberry Banana Shake (V-tina)

and I do the shake:
ice cream - 300 gr
cherry juice - 0.4 l
bananas - 2 pieces

or you can take chocolate milk instead of juice, then you get a chocolate shake
and in the strawberry season I add 10-20 berries - the more the tastier

Bon Appetit

[Cocktail with honey]

from Panasonic ideas for life magazine:
Cocktail with honey
Ingredients:
1 glass of milk, 3.5% fat (chill in the freezer, at least 30 minutes, until ice forms).
250 g ice cream sundae 18% fat
100 g frozen currants
2 tbsp. l. honey
Preparation:
1. Put currants, honey in a glass of a blender, pour a little chilled milk, turn on the blender at low speed for 30 seconds.
2. Add the ice cream and the rest of the milk, beat for 2 minutes. at maximum speed until foam forms. Pour the finished cocktail into tall glasses, serve with a straw.

My version:
1 glass of milk 3.5% fat - just from the refrigerator
1/2 briquette of Nestle ice cream 48 kopecks
Frozen blueberries - by eye
2 tbsp. l. gooseberry syrup (from the pharmacy).
Cooking is similar to a cocktail with honey (in two stages).

Delicious and good for the eyes.

And I make this cocktail (for two):

about 400 ml of milk
1 banana
1/2 ice cream briquette
about 50 grams of liqueur (I like creamy, like "Baileys")

Beat everything and sprinkle with grated chocolate on top ...

I am revealing my little secret for making milkshakes. I cook them completely without ice cream.
I pour milk into a wide bowl (usually I have a plastic box) and put it in the freezer for 3-4 hours, stirring occasionally. When it freezes, I take a crush and crush this ice into snow without ice pieces.
I pour the snow into a blender, if necessary, then add a little milk, so that a funnel is formed when whipping a mixture of snow and milk. Then you can add whatever your heart desires: cocoa, coffee, fruits, vegetables, frozen fruits ...
The cocktail turns out thick and tasty, and most importantly, without ice cream at all. Sometimes it turns out so thick that at least eat with a spoon.
Bon Appetit!
Here is a photo of a chocolate cocktail:

And here is a photo of a plum cocktail:

Yesterday I walked around the electronics supermarket, and there in the snack bar, they set up a counter. They make a protein cocktail: 1х1 milk cottage cheese; strawberries and syrup. Mix everything with a household hand blender. I came home, could not resist, created - very tasty !!! Recommend!

I tried it for the second time. Now I left it in the form of a cocktail. I have strawberries + cottage cheese + cream + sugar. If the cream is very thick, then add milk. Threw everything by sight, and then added sugar to taste. Ooooooooooooooooooo like it. And the taste, and the fact that there is cottage cheese.

I didn't even have time to take a picture!

Today we have a blueberry cocktail made with vanilla seeds.
The smell is awesome.

[Curd cocktail]

Why didn't I interfere in the blender, but only got accustomed to the family

Curd cocktail

Cottage cheese - milk 1x1
Sugar
Filler (fruit, chocolate, some cold coffee, etc.)

I take milk 3.2 fat, cottage cheese 0%. Once I overlooked, the cottage cheese turned out to be 18%, as a result, a new, pronounced creamy taste was born.
In winter, banana, orange, chocolate are used. Summer fruits. I didn’t like cherry, sourish. But blueberries with cherries surprised me with their beautiful color and delicate taste.

[Dana]

Dana , and do you take regular cottage cheese or from a semi-liquid from a plastic tube?

I take the cheapest cottage cheese, in a pack. Now I have "Sneda" low-calorie, 200 gr. I took it and weighed it out for a pretty penny. For whipping I use an immersion blender, it breaks everything to zero.

I am revealing my little secret for making milkshakes. I cook them completely without ice cream.

I am very grateful to you for the secret! Thank you! It turns out great and really, completely without ice cream!

[Anastasia]

I am very grateful to you for the secret! Thank you! It turns out great and really, completely without ice cream!

Anastasia, to your health!
Sometimes I beat this cocktail longer than usual, and then it turns out to be at room temperature, but still thick.
Such a cocktail is suitable when it is not very hot or for whom it is forbidden to use cold.

I take the cheapest cottage cheese, in a pack. Now I have "Sneda" low-calorie, 200 gr. I took it and weighed it out for a pretty penny. For whipping I use an immersion blender, it breaks everything to zero.

Thank you!

And at the dacha I made a cocktail of blueberries (from the forest, freshly picked), milk + cottage cheese + cream (from a neighbor who has four cows)! And the milk was fresh (warm), cream ... I could hardly pick it out, the spoon did not stand, but bent !!! And cottage cheese grain to grain!
I mixed three liters of such mixtures there !!!

Uh, I found a branch, here are the joys
Right now, a new kind of dinner has been invented by those who are actively losing weight - "smoothie" or smoothie in English. There are many recipes on the Internet, and I have adapted for those who "do not lose weight"
Tasty and healthy

2 apples (I have an Antonovka)
1 carrot
0.5 tablespoon sugar
Milk
1 tablespoon of cottage cheese with top

I cut one apple and leave 1/4 on the table. I cut off 4 circles from the carrot and put it aside for the apple. The rest is on the juicer. Peel a slice of apple from the core and skin, cut, cut the carrot slices in half and put everything in the juice. Add sugar, milk, and cottage cheese to a blender. I take milk by eye, about the same as the liquid in the glass before it. Yum Yum Yum!

Girls, and what kind of blender can you whip up thick cocktails? I tried it in a food processor blender - it didn't work. There is still an immersion, but I haven't tried it yet.
Thank you.

submersible, I even beat porridge for them

submerged, I even beat porridge for them

Thank you. It's clear with cereals. Will frozen milk make thick milk?

[Zhivchik]

Girls, and what kind of blender can you whip up thick cocktails? I tried it in a food processor blender - it didn't work. There is still an immersion, but I haven't tried it yet.
Thank you.

The cocktail should have turned out thick in the blender of the combine - I'm doing it for them - with a Boshevsky blender from a frozen milk combine - as in the topic here Zhivchik I taught that wonderful cocktails are obtained, especially if you add peach or mango juice with pulp, I really like it.

Anastasia, how much should you beat and at what speed? (I have a bosh, like your cube)

Anastasia, how much should you beat and at what speed? (I have a bosh, like your cube)

I do it at the second speed, and the time depends on the quantity and I just stop the blender and look - if the density suits me, I stop, if not, I still beat it. I will do more time for the purity of the experiment.

Very, very often I make a milkshake (according to one recipe - with a banana, whip with an immersion blender.) I haven't even tried other recipes, because we adore this one.

But the specified book could not be downloaded, Natamylove, please send it by mail

[Pakatic]

Oh, that's another matter. In the lower right corner, no byaka got out (the last time I was scared of her).

Pakatic, thanks for the book!
Here is one page from this booklet.

I downloaded it, thanks.

Well, actually, I have the entire Arklim collection of cocktails (that is, four such books: Dairy, Kids, Classic and Non-alcoholic), but ... beautiful, they are beautiful, but ... not a fountain in short. Of all four books, not a single cocktail stuck to me.

Girls, this is what I want to ask, in the kindergarten, children are given oxygen cocktails, my daughter really likes it and asks me to do the same at home. And I don’t know what it is (completely dark), tell me, can I do something like that at home?

[Suslya]

Suslya, I told about them! You tell, tell, photograph, photograph, and they don't even read !!! (grumpy-grumpy)
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=8620.90
from post 100

[Dana]

Thank you Dana for a reference, an interesting thing. I want it already.

Hairpin, well, don't swear, please, I can't read the whole forum, but in this Temko where you wrote, I have never been at all ... everything is in bread, I live in baked goods
And how much does such a device cost? in the link that Dana gave not the same as yours.

[Suslya]

Suslya, I wrote there that about a thousand. True, it was three years ago ...

And I, and I ... made a milkshake yesterday! "Taste familiar from childhood" is called. Finally it turned out. For many years I tried to make a milkshake, which was whipped in such tall glasses - and nothing worked for me, although I seemed to do everything like an aunt in "that" confectionery. But, I never had a disc - a whisk, only a mixer and a glass blender. It turned out, although tasty, but not that. The banana thickener didn't like the flavor combination at all.

And yesterday I whipped a cocktail of frozen milk, ice cream and apple syrup in a bowl, in a bowl using an emulsifier disc - and here it is!

Delicious, thick and fluffy cocktail, just right. For the future, I will freeze the milk harder so that the icy porridge is straight in the bag, and I will adjust the amount of raw materials, otherwise, in the process, I almost run out of the bowl, a lot of beaten.

Sometimes I beat this cocktail longer than usual, and then it turns out to be at room temperature, but still thick.
Such a cocktail is suitable when it is not very hot or for whom it is forbidden to use cold.

Thank you for the cocktail know-how
I recently bought a Brown blender and at first was very upset that instead of the usual cocktail, it turned out to be some kind of talker. And according to this recipe, it is really thick and strong, but my question is - how to bring it to room temperature?
No matter how much I beat it, it almost always remains cold, almost icy, and in my family this is not desirable ...
Maybe leave it a little to stand, warm up, and then beat again, but will it not become more liquid from this, and this is the whole point
In general, tell me, pliz, for a novice cocktail maker

[rusja]

No matter how much I beat, it almost always remains cold, almost icy, and in my family this is not desirable ...

rusjachances are you are overexposing milk in the freezer.
And you get ice as a result. It is necessary to periodically watch and stir the milk that has seized with a frozen crust.
Without waiting for it to completely freeze (there is still some milk left), you need to crush it.
You should have wet snow, not dry or wet ice.
It is the snow that is whipped into a thick mass. And the longer you whisk, the warmer the cocktail gets. And the thickness of the cocktail does not decrease.
And if you beat exactly the ice, then they would immediately grab into a thick cocktail, but then they part and the cocktail will be liquid and cold.
And if you try with a spoon in the process of whipping, then the ice will crunch.
In any case, decide for yourself how long it takes so that the milk does not turn into ice, but into snow.
Good luck!

And I spent a whole week preparing cocktails with different fruits, only based not on milk, but ... fermented baked milk. It's not greasy, it's fermented with homemade yogurt, so I adapted it to the case. In the freezer, because of its density, it does not freeze as much as milk, and this is not necessary, fermented baked milk is still denser than milk, so it only grabs and you can immediately beat it. Only I first knead the fruit, and then add fermented baked milk or milk.
Today it got colder, so I whipped it without refrigeration and it's cool!

Oh, but it is possible for the dull: take fruit, grind it in a blender, and then pour in fermented baked milk? Am I getting it right?

Yes, everything is correct, only vanilla sugar, syrup, etc. can be added to fruits. And then gradually add milk, on the advice of Zhivchik, previously frozen to the state of snow and knead it then, according to my recipe on the first page. I really liked this recipe and stuck, because the first experience was extremely unsuccessful - the cocktail looked like baked liquid milk and I had no idea how to thicken it. And all thanks to this wonderful forum, this is just a storehouse of useful and practically useful recipes !!!

Gradually add milk or fermented baked milk, kefir, yogurt to the fruit and continue beating - 2 minutes. And then tilt the dishes by 90 degrees and stick out one prong of the hand blender, thus foam forms in the cocktail due to the access of air.

Thank you for the advice on the foam, it really turns out very tasty Thank you

[Milk cocktail without ice cream]

While there are strawberries, I decided to make a strawberry cocktail according to my recipe Milk cocktail without ice cream

🔗

Girls, please explain the "village", and what kind of food. dash measurements (in the book about milk cocktails).

[Losikom]

Losikom
Dash- the smallest measure when making cocktails, one dash is equal to 3-5 drops.

Hello! I have a problem.
Given: 2l of milk 1.5% fat, 2kg of strawberries, cherry syrup 1.5l with pieces of cherries (pitted), cottage cheese 500 grams, sugar. There is a Bosch cube food processor and a great desire to test it. What would you advise to cook from the available products?
And one more little question about ice in the cocktail ... is the plastic case of the blender not scratched by ice particles flying at high speed?
Thank you.

[Wasp]

Think right Wasp, the plastic case from ice floes can "become cloudy" In Soviet times, milkshakes were whipped in tall metal conical buckets. My blender Brown grinds ice cubes into crumbs, and he does this in a metal insert case.

[What would you advise to cook from the available products?]

What would you advise to cook from the available products?

Wasp, try the lightest: put strawberries in a blender above the middle, sugar to taste on top and add 150g of milk (preferably very cold), beat until smooth and add milk to the desired thickness (if there is a little milk, you will get a strawberry smoothie, if more - strawberry cocktail). It turns out sooo tasty and satisfying, but we put a lot of strawberries (we collect a bucket every other day)

we put a lot of strawberries (we collect a bucket every other day)

BEEEEEEE !!!!

[Pilgrim73]

Pilgrim73, Thank you! My first strawberry cocktail is ready To my surprise, a blender shoveled a bunch of strawberries into a liquid puree in a matter of seconds. I scooped out half of the contents and three tablespoons of cherry syrup splashed into the rest. It came out quickly, tasty, but very sweet.

I am revealing my little secret for making milkshakes. I cook them completely without ice cream.
I pour milk into a wide bowl (usually I have a plastic box) and put it in the freezer for 3-4 hours, stirring occasionally. When it freezes, I take a crush and crush this ice into snow without ice pieces.
I pour the snow into a blender, if necessary, then add a little milk, so that a funnel is formed when whipping a mixture of snow and milk. Then you can add whatever your heart desires: cocoa, coffee, fruits, vegetables, frozen fruits ...
The cocktail turns out thick and tasty, and most importantly, without ice cream at all. Sometimes it turns out so thick that at least eat with a spoon.
Bon Appetit!
Here is a photo of a chocolate cocktail:

Thank you. just read it - class

And how well I went!)))
I read your experiments and went to pile ... based on)))
Milk, homemade cottage cheese, sugar with vanilla, ice from the freezer, a lot of blueberries)))
Not even a cocktail, but a whole smoothie!)))
And a wonderful purple color))))

[Pilgrim73]

Pilgrim73, Thank you! My first strawberry cocktail is ready To my surprise, a blender shoveled a bunch of strawberries into a liquid puree in a matter of seconds. I scooped out half of the contents and three tablespoons of cherry syrup splashed into the rest. It came out quickly, tasty, but very sweet.

and so that it is not too sweet, instead of cherry syrup, I "flop" cherry juice - a slight sourness is guaranteed!

fugaska, where can I get cherries in July (do not offer chemistry). We have it in May - early summer ended. There is a bit in the freezer, the rest was processed into syrup in a bread maker - there was a good harvest, they did not have time to eat. Well, there are leftovers on the market, but not at our price. I also brought strawberries - I really liked the drink! There is a desire to cook something "wasp" from honey