Are you craving for some deliciously simple yet satisfying meals? Look no further! Today, we’re going to explore 18 creamy Milk Street recipes that will make your taste buds dance with joy. From seafood to vegetarian options, and from sweet treats to savory dishes, these mouth-watering recipes are sure to please even the pickiest of eaters.
One of our favorite recipes is Garlic Butter Shrimp with Coconut Milk – a flavorful and indulgent dish that’s perfect for a special occasion or a cozy night in. Another standout is Spiced Chickpea Stew with Almond Milk, which offers a warm and comforting bowl of goodness on a chilly evening. And let’s not forget about the sweet treats – our Lemon Ricotta Pancakes with Vanilla Milk Glaze are sure to become your new favorite breakfast or brunch option.
Garlic Butter Shrimp with Coconut Milk
Elevate your seafood game with this rich and creamy garlic butter shrimp dish, infused with the subtle flavors of coconut milk. Perfect for a quick and indulgent weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup coconut milk
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Pour in coconut milk and stir to combine. Bring to a simmer and cook for an additional 2-3 minutes or until sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spiced Chickpea Stew with Almond Milk
This hearty and aromatic stew is a perfect blend of warm spices, creamy almond milk, and nutty chickpeas. Perfect for a cozy evening meal or a comforting lunch.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can diced tomatoes (14 oz)
– 1 cup almond milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, and almond milk. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Creamy Tomato Basil Soup with Whole Milk
This classic soup recipe combines fresh tomatoes, fragrant basil, and rich whole milk to create a comforting and flavorful treat. Perfect for a chilly evening or as a starter for your next meal.
Ingredients:
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 4 tablespoons butter
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add chopped tomatoes, tomato paste, basil, salt, and pepper. Stir well.
4. Pour in whole milk and heavy cream. Bring mixture to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Lemon Ricotta Pancakes with Vanilla Milk Glaze
Brighten up your morning with these fluffy and flavorful pancakes, infused with the sweetness of lemon and ricotta cheese. Top them off with a velvety vanilla milk glaze for an added layer of indulgence.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup ricotta cheese
– Butter, melted (for greasing the pan)
– Vanilla milk glaze (see below)
Instructions:
1. Preheat your griddle or skillet to medium heat.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together milk, egg, lemon juice, and ricotta cheese.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Grease your griddle or skillet with melted butter.
6. Using a 1/4 cup measuring cup, scoop batter onto the pan.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for another minute.
Vanilla Milk Glaze:
– 1 cup whole milk
– 2 tablespoons unsalted butter, softened
– 1 teaspoon pure vanilla extract
Whisk all ingredients together in a small bowl until smooth. Drizzle over pancakes immediately after serving.
Cooking Time: approximately 15-20 minutes
Thai Green Curry with Coconut Milk
A flavorful and aromatic Thai curry made with a blend of green chilies, coconut milk, and your choice of protein or vegetables.
Ingredients:
– 2 cups mixed vegetables (bell peppers, bamboo shoots, Thai basil) or 1 lb cooked chicken/shrimp
– 2-3 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the chilies, garlic, and ginger; stir-fry until fragrant, 1 minute.
3. Add the curry paste; cook, stirring constantly, for 1-2 minutes.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce heat to low; add your choice of protein or vegetables. Simmer for 10-15 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Homemade Paneer in Saffron Milk Sauce
Homemade paneer in a rich saffron milk sauce is a match made in heaven! This recipe combines the creamy texture of homemade paneer with the subtle, golden flavor of saffron.
Ingredients:
– 1 liter whole milk
– 1/2 cup lemon juice or vinegar
– 1 tsp salt
– 1/4 tsp saffron threads, soaked in 1 tbsp hot water
– 2 tbsp butter
Instructions:
1. Combine milk, lemon juice/vinegar, and salt in a large pot. Heat over medium heat until the mixture reaches 180°F (82°C) or forms a clean break when tested with a thermometer.
2. Remove from heat and let it sit for 5-7 minutes, undisturbed, until curds form.
3. Line a colander with cheesecloth or a clean cotton cloth. Carefully pour the curdled mixture into the lined colander.
4. Let it drain for 30-40 minutes, or until most of the liquid has been removed and you’re left with soft paneer.
5. Melt butter in a pan over medium heat. Add soaked saffron threads and stir to combine.
6. Cut the cooled paneer into small cubes and add them to the saffron milk sauce. Simmer for 2-3 minutes, or until the paneer is fully coated.
7. Serve warm, garnished with chopped cilantro or a sprinkle of cardamom powder.
Cooking Time: 45-50 minutes
Cardamom Milk Bread Pudding
Experience the warm aroma of cardamom and the comforting texture of bread pudding with this unique recipe, perfect for a cozy evening or special occasion.
Ingredients:
– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1/4 cup heavy cream
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread cubes and sugar.
3. In a separate bowl, whisk together milk, heavy cream, cardamom, and salt.
4. Pour wet ingredients over bread mixture and stir until well combined.
5. Add melted butter and mix until bread is evenly coated.
6. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chocolate Hazelnut Milk Tart
This decadent dessert combines the deep flavors of chocolate and hazelnuts with a creamy milk filling, all wrapped up in a buttery pastry crust. Perfect for satisfying your sweet tooth.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup hazelnuts, toasted and chopped
– 1 cup milk chocolate chips
– 1/2 cup heavy cream
– 2 large eggs
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a small bowl, mix together sugar and hazelnuts. Sprinkle mixture evenly over center of pastry, leaving a 1-inch border around edges.
3. Melt chocolate chips in a double boiler or microwave-safe bowl. Stir until smooth. Pour melted chocolate over hazelnut mixture.
4. Whisk together heavy cream and eggs. Pour cream mixture over chocolate layer.
5. Bake for 35-40 minutes, or until pastry is golden brown and filling is set.
6. Allow tart to cool completely before serving.
Cooking Time: 35-40 minutes
Turmeric Golden Milk Latte
Warm up with a soothing and comforting Turmeric Golden Milk Latte, infused with the anti-inflammatory properties of turmeric and the richness of milk. This simple recipe is perfect for a cozy night in or a morning pick-me-up.
Ingredients:
– 1 cup non-dairy milk (almond, coconut, or oat)
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground ginger
– 1 tablespoon honey
– Pinch of black pepper
Instructions:
1. In a small saucepan, warm the non-dairy milk over medium heat.
2. Add the turmeric, ginger, and honey to the milk. Whisk until the honey dissolves.
3. Bring the mixture to a simmer, whisking constantly.
4. Reduce heat to low and let it simmer for 5-7 minutes, or until the flavors have melded together and the mixture has thickened slightly.
5. Remove from heat and add a pinch of black pepper. Stir well.
6. Pour into a mug and enjoy!
Cooking Time: 10-12 minutes
Creamy Mushroom and Leek Pasta with Milk
A rich and satisfying pasta dish that combines the earthy flavors of mushrooms and leeks with a creamy milk-based sauce.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium leeks, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup milk
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add sliced leeks and garlic; cook until leeks are softened, about 5 minutes more.
4. Pour in milk and stir to combine. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy mushroom sauce; toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Gruyère Quiche with Heavy Cream
Elevate your brunch game with this rich and savory quiche, packed with sweet caramelized onions and melted Gruyère cheese.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup heavy cream
– 3 large eggs
– 1/2 cup grated Gruyère cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onion slices over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked onion mixture on the pie crust, leaving a 1-inch border around the edges.
6. Sprinkle Gruyère cheese over the onions.
7. Pour the egg mixture over the cheese.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 40-45 minutes
Strawberry Milk Panna Cotta
This creamy dessert is perfect for warm weather, with the sweetness of strawberries and milk balanced by the tanginess of cream. It’s a refreshing twist on traditional panna cotta that’s sure to delight.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tablespoon kosher salt
– 1 teaspoon vanilla extract
– 1 cup hulled and sliced strawberries
– 2 tablespoons honey
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract. Let cool slightly.
3. Pour the mixture into small individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight.
4. Just before serving, top with sliced strawberries and drizzle with honey.
Cooking Time: 10 minutes
Braised Chicken in Coconut Milk and Lemongrass
Braised Chicken in Coconut Milk and Lemongrass
Succulent chicken thighs are slow-cooked in a creamy coconut milk and infused with the aromatic flavors of lemongrass, resulting in a rich and satisfying dish perfect for any meal.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 stalks of fresh lemongrass, bruised
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup fish sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the coconut milk over medium heat.
3. Add the bruised lemongrass, fish sauce, garlic, and ginger. Cook, stirring occasionally, until the mixture simmers and reduces slightly, about 10 minutes.
4. Add the chicken thighs to the pot, arranging them in a single layer.
5. Cover the pot with a lid or foil and transfer it to the preheated oven.
6. Braise for 1 1/2 hours, or until the chicken is cooked through and tender.
7. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour 30 minutes
Sweet Corn Chowder with Evaporated Milk
Savor the warm flavors of summer with this creamy sweet corn chowder, perfectly balanced by the richness of evaporated milk. This comforting soup is a perfect treat for any occasion.
Ingredients:
– 2 cups fresh or frozen corn kernels
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup evaporated milk
– 1/2 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the corn kernels and cook for 2-3 minutes or until they start to soften.
5. Pour in the evaporated milk and chicken broth. Bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 10-12 minutes or until the soup has thickened slightly, stirring occasionally.
7. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Pumpkin Spice Milk Tea
Start your day with a warm and comforting cup of Pumpkin Spice Milk Tea, infused with the flavors of fall.
Ingredients:
– 1 cup milk (whole, skim, or non-dairy)
– 2 teaspoons pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tea bag (black tea or herbal tea of your choice)
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger to the milk. Whisk until well combined.
3. Remove the saucepan from the heat and let it steep for 5-7 minutes, allowing the flavors to meld together.
4. Strain the mixture into a large mug or teapot.
5. Add one tea bag to the liquid and let it steep for an additional 2-3 minutes, depending on your desired strength of tea.
6. Remove the tea bag and enjoy your warm Pumpkin Spice Milk Tea.
Cooking Time: 10-12 minutes
Silken Tofu in Ginger Milk Syrup
A delicate and creamy dessert that combines the richness of silken tofu with the warm, spicy flavor of ginger milk syrup.
Ingredients:
– 1 block silken tofu, drained and cut into small cubes
– 2 cups ginger milk (see note)
– 2 tablespoons honey
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine ginger milk, honey, and cornstarch. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat, whisking constantly.
3. Reduce heat to low and cook for 5 minutes, or until the syrup thickens slightly.
4. Add tofu cubes to the syrup and stir gently to coat.
5. Cook for an additional 2-3 minutes, or until the tofu is fully coated in the syrup.
6. Remove from heat and season with salt.
Cooking Time: 10-12 minutes
Note: To make ginger milk, combine 2 cups whole milk with 1/4 cup fresh grated ginger in a saucepan. Heat over medium heat, whisking constantly, until the mixture simmers and the ginger is fully incorporated. Strain through a fine-mesh sieve to remove the ginger.
Béchamel Mac and Cheese with Whole Milk
This classic comfort food gets a rich and creamy twist with the addition of whole milk, making it a perfect side dish or main course. With just a few simple ingredients, you’ll be enjoying a velvety-smooth macaroni and cheese that’s sure to please.
Ingredients:
– 8 oz macaroni
– 2 cups whole milk
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese (sharp or mild)
– 1/4 cup all-purpose flour
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Slowly add whole milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in grated cheddar cheese until melted. Season with salt and pepper to taste.
6. Combine cooked macaroni and béchamel sauce. Transfer to a baking dish and top with additional grated cheese (if desired).
7. Bake for 20-25 minutes, or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Rosewater and Pistachio Milk Pudding
A creamy and aromatic pudding infused with the sweet flavor of rosewater and the crunch of pistachios, perfect for a warm evening treat or as a unique dessert for special occasions.
Ingredients:
– 2 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon rosewater
– 1/4 cup chopped pistachios
– 2 tablespoons cornstarch
Instructions:
1. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in rosewater.
3. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water until smooth. Add to the milk mixture and whisk until combined.
4. Pour into individual serving cups or a large baking dish. Sprinkle pistachios on top.
5. Refrigerate for at least 2 hours or overnight until chilled and set.
Cooking Time: None, as this is a chilled pudding.
Summary
Get ready to indulge in a world of creamy delights with these 18 simple and delicious recipes from Milk Street. From Garlic Butter Shrimp with Coconut Milk to Creamy Tomato Basil Soup with Whole Milk, there’s something for every taste bud. Other highlights include Spiced Chickpea Stew with Almond Milk, Lemon Ricotta Pancakes with Vanilla Milk Glaze, and Cardamom Milk Bread Pudding. Whether you’re in the mood for a comforting bowl of pasta or a sweet treat, these recipes are sure to satisfy your cravings.
