This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
I’ve always had a super sensitive stomach. Acidic foods are really tough (which is terrible, because I could live on pizza and pasta) and the worst is milk. I’ve always just assumed I was mildly lactose intolerant because a bowl rich pasta or glass of milk and cookies always sends me to my bed with a miserable stomachache. Yet, I had no idea why. Little did I know that regular cow milk contains two types of proteins, A1 and A2. Unfortunately, the A1 protein is the cause of a lot of people’s stomach problems when consuming milk. Who knew?
If you are like me and have stomach troubles when drinking milk, then a2 Milk® could be a great solution. Here’s what I’ve learned so far
- There’s been independent studies that show 1 in 4 Americans have some kind of stomach discomfort after drinking milk. (I guess I’m not alone!) Yet only a slim percentage (5-7%) has been clinically diagnosed with a lactose intolerance.
- a2 Milk® has approximately 6x the amount of calcium as soy beverages, 8x the protein of almond beverages, 6x the potassium levels of rice beverages so it beats out a lot of the common milk alternatives.
- The a2 Milk Company™ have started bottling milk that comes from select cows who naturally only produce the A2 protein without the A1.
What does all this mean?
It means that anyone with a sensitive stomach can once again enjoy pasta, a tall glass of milk, and a milk & cookies dessert …. which brings me to:
Ingredients for Milk and Cookies Party Dessert
Cookies (makes 30)
- 3/4 cup brown sugar
- 2 eggs
- 2 sticks (16 tablespoons) butter, softened
- 3/4 cup granulated sugar
- 2 cups chocolate chips
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Milk Shot Glasses
- a2 Milk®
- Corn syrup (could use honey or frosting as a substitute)
Once the cookies are complete, it’s on to the sprinkled rim milk shot glasses! I was nervous to do this, assuming its one of those things that looks easy on Pinterest, but totally impossible to do at home. I promise you it’s actually easy and DOES work! Using two regular sized cereal bowls, I filled 1/2 inch of sprinkles in one and 1/2 inch corn syrup in the other. The trick to these is to dip the shot glass into the corn syrup QUICKLY, just getting the very top of the glass onto the corn syrup.
My first instinct was to OVER dip. Bad idea. The corn syrup ran down the shot glass and so did the sprinkles. Instead simply dipping the very tops of the shot glass for just a second before dipping in to the sprinkles (for a couple seconds) worked perfect.
Let the shot glasses sit for a couple minutes before pour in the milk when you’re ready to serve. The corn syrup was a great adhesive as the sprinkles actually stayed put for hours (because of this, I was able to prep these ahead of time storing in the fridge). Then when you’re ready to serve, simply pour in the milk. Make sure you pour the milk in the CENTER of the shot glass so that it doesn’t touch the sprinkles.
Now all you need to do is add cookie or two on top or next to the shot glass!
Simple enough for a fun night with the kids, yet unexpected enough for a grown up cocktail party!