Listed below are some fun recipes calling for breastmilk as well as recipes to increase breastmilk.

Keep in mind that breastmilk can readily be substituted for anything that calls for milk:  Creamer for coffee or tea (iced or hot), scrambled eggs, instant hot chocolate made with breastmilk instead of water (don't forget the marshmallows!).  Good ole mac n cheese, cheesecake, what about fudge and eggnog during the holidays?

Libations Perhaps?  Just to name a few yummy cocktail recipes:  Kahula and...Breastmilk?  (Which is pretty much self-explanatory).  Milky Way Galaxy?  Navy Moose Milk?  Hot Milk?  White Russian? 

Let your imagination run wild as well as your tastebuds!  Enjoy!


- Shani





Vanilla Breast Milk Cupcakes with Strawberry Frosting

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup breast milk
  • 1/2 cup plain yogurt
  • 1/2 tsp vanilla

Strawberry Buttercream Frosting

  • 1/4 cup butter, softened
  • 3 strawberries, hulled and chopped up
  • 1 1/4 cups icing sugar
  • 1/8 cup breastmilk
  • 1/8 cup half-and-half
  • 1 tsp vanilla


Preheat the oven to 350 degrees. Line 18 muffin cups with liners. Set aside.

In a medium bowl, stir together the flour, baking soda, and baking powder until well mixed.

In a large bowl with an electric mixer on medium-high speed, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. With the mixer on low speed, beat the flour mixture alternately with the yogurt and breast milk. Beat in the vanilla. Pour the batter into the muffin cups.

Bake the cupcakes until golden on top and a toothpick inserted in the center of each comes out clean, about 15 minutes. Transfer the pan to a rack to cool completely.

Meanwhile, prepare the frosting. Cream the butter until it is pale and fluffy. Add the strawberries: beat for 30 seconds. Then add the icing sugar, 1/2 cup at a time until well blended. Add the breast milk and cream, alternately by spoonfuls, beating until blended. Add the vanilla and beat until well incorporated.

Spread the frosting on the cooled cupcakes and place a piece of strawberry on the top of each. 



Yields: 4 servings.
for pie a-la-mode mix in some breast milk and a tiny drip of vanilla extract

3 cooking apples.
1 egg yolk*
½ tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
pinch of cinnamon

PEEL, core and slice the apple in very small pieces.
COOK with the lemon juice & water in a small saucepan for 20 minutes or until soft.
MASH or puree the fruit.
STIR in the egg yolk & sugar until smooth.
BAKE at 350F for 15 min or until set.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.




  • 1 cooking apple

  • 1 cooking pear

  • 1 banana

  • Breastmilk


Wash, peel, and chop the cooking apple and pear. You can just cut around the core to make it easier. Place in a steamer and cook until soft. or cook over low heat with 2 Tablespoons water. Once soft, place in bowl with sliced banana (yes peel it lol) and mash. if you want it thinner, add boiled water or breastmilk (best) to thin. You can freeze leftovers in a COVERED container, as otherwise banana will go yucky.  Serves 4.



These are very easy to make and fun twist on breastmilk.

You can purchase a single Popsicle mold (that holds 4 popsicles) from the dollar store or anywhere else that you can think of that would carry popsicle molds, ie.,  Target? Walmart? 

After washing and rinsing well, pour expressed breastmilk into the mold and freeze.  Thus you and/or partner have a great tasty treat to...suck on.




  • 1 lb. bacon 

  • 1 stick celery 

  • 1 onion 

  • 4 cup diced potatoes 

  • 2 tsp. butter 

  • 2 cup breast milk

  • 1 (13 ounce) can evaporated milk 

  • 2 (15 ounce) cans corn (1 plain, drained, 1 creamed) 

  • 1 cup water


  • Dice bacon; fry crisp. 

  • Drain off grease. Sautee' diced onion and celery in butter. 

  • Add diced potatoes; pour 1 cup water and cover. 

  • Cook 20 minutes. 

  • Add corn. 

  • Stir in breast milk and evaporated milk. 

  • Heat to serve. 

  • Sprinkle bacon on top.




  • 2 cup whole wheat flour 
  • 1 Tbsp. baking powder 
  • 1 tsp. salt 
  • 1 tsp. ground cinnamon 
  • 2 egg whites
  • 1 Tbsp vegetable oil 
  • 1/4 cup honey
  • 1 cup finely chopped, apple


  • Mix dry ingredients thoroughly. 
  • In a separate bowl, mix remaining ingredients.
  •  Beat and fold in egg white and add to the dry ingredients. 
  • Stir until moist. 
  • Fill muffin tins and bake at 375 for 20 minutes.



2 cups vanilla low-fat ice cream
1 cup un-sweetened applesauce
1/4 teaspoon ground cinnamon or apple pie spice
1 cup breastmilk
Ground cinnamon (optional)

Directions: In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoon cinnamon or apple pie spice. Cover and blend until smooth. Add breastmilk. Cover and blend until just mixed. Pour into glasses. If desired, sprinkle each serving with additional cinnamon. Serve immediately. 

Makes 4 (8-ounce) servings.



2 cups breastmilk
2 cups unsweetened pineapple juice
1 tablespoon vanilla extract
1 tablespoon coconut extract
2 tablespoons sugar
Ice cubes
Mint sprigs (optional)

Directions: In a blender container, combine all ingredients except ice cubes and
mint and blend on high speed until frothy. Pour into four tall glasses filled with ice cubes. Garnish with mint sprigs, if desired. 

Variation: For a thicker drink, freeze pineapple juice in an ice cube tray. Blend these pineapple cubes with all other ingredients except mint. Omit regular ice cubes. Serve in a chilled glass. 

Makes 4 servings.


4 cups breastmilk
1 tablespoon instant or freeze-dried coffee
1/4 cup brown sugar
3 cinnamon sticks
6 cardamom pods (available in spice section at most supermarkets)
1/8 teaspoon grated nutmeg
1/8 teaspoon allspice
4 cinnamon sticks (optional)

Directions: Combine all ingredients in a saucepan. Simmer, stirring to dissolve
sugar and instant coffee for five minutes over low heat. Don't let the mixture boil.
Let the mixture steep off the heat for 20-30 minutes. Pour through a clean sieve or strainer. Serve either hot or cold. Use optional cinnamon sticks as stirrers. 

Serves 4 servings.



2 cups breastmilk
1 6-ounce can frozen orange juice concentrate
1/2 cup sifted powdered sugar
1 teaspoon vanilla
4 to 6 large ice cubes

Directions: In a blender container combine breast milk, orange juice concentrate,
powdered sugar and vanilla. Cover and blend until smooth. With the blender running, add ice cubes, 1 at a time, through opening in lid; blend until smooth and frothy. Pour into tall glasses; serve immediately. 

Makes 4 (8-ounce) servings.



2 cups breastmilk
3/4 cup brewed espresso or double-strength coffee, preferably dark-roast
2 teaspoons granulated sugar
2 ounces dark or bittersweet chocolate, chopped

Directions: The night before, fill an ice cube tray with breast milk. Freeze
solid. Chill brewed coffee in the refrigerator. Finish in two batches, so the blender won't overflow: place half the milk cubes in the container. Add half the coffee and one teaspoon of the sugar and blend until smooth. Add one ounce chopped chocolate and blend 10-30 seconds, until chocolate is well blended. Pour into tall, frosted glasses and repeat with the remaining ingredients.

Makes 2 servings.



1 cup breastmilk
1 peeled, sliced ripe banana
2 tablespoons frozen apple or guava juice concentrate
2 ice cubes

Directions: In a blender container, combine 1 cup breastmilk, 1 peeled, sliced
ripe banana, 2 tablespoons frozen apple or guava juice concentrate and 2 ice cubes. Cover and blend until smooth and frothy. Stir in a few drops of green food coloring to celebrate St. Patrick's Day. Pour into glass. Prepare and serve immediately.

Hint: Leftover ripe bananas can be peeled, cut in chunks, and frozen in plastic freezer bags. When added to smoothies in frozen state, ice cubes are not necessary.

Makes 1 serving.



2 1/4 cups breastmilk
2 tablespoons sugar
1 teaspoon vanilla
1 16-ounce package frozen unsweetened peach slices
1 12-ounce can lemon-lime carbonated beverage, chilled

Directions: In a blender container, combine breastmilk, sugar, and vanilla. Add
half of the peaches. Cover; blend until smooth. Add remaining peaches. Cover; blend until smooth. Transfer to pitcher. Slowly pour in carbonated beverage. Stir gently. Serve immediately.

Makes 6 (8-ounce) servings.



1 8-ounce carton raspberry low-fat yogurt
1 cup frozen unsweetened peach slices
1 tablespoon honey or sugar
1&1/2 cups breastmilk
1/2 teaspoon vanilla

Directions: In a blender container combine yogurt, peaches and honey or sugar.
Cover and blend until nearly smooth. Add breastmilk and vanilla. Cover and blend until smooth. Pour into glasses; serve immediately.

Makes 4 (7-ounce) servings.


1 ripe medium banana, cut up
1 8-ounce can crushed pineapple (juice pack), chilled
1/2 of a 6-ounce can frozen orange juice concentrate (1/3 cup)
1 and 1/2 cups vanilla low-fat ice cream
1 cup breastmilk
Shredded coconut, toasted

Directions: In a blender container, combine banana, undrained pineapple, and orange juice concentrate. Cover and blend until almost smooth. Add low fat ice cream and breastmilk. Cover and blend until smooth. Pour into glasses. Top each serving with a little toasted coconut; serve immediately.

Makes 4 (8-ounce) servings.


2 1/4 cups breastmilk
2 tablespoons sugar
1 teaspoon vanilla
1 16-ounce package frozen unsweetened peach slices
1 12-ounce can lemon-lime carbonated beverage, chilled

Directions: In a blender container, combine breastmilk, sugar, and vanilla. Add
half of the peaches. Cover; blend until smooth. Add remaining peaches. Cover; blend until smooth. Transfer to pitcher. Slowly pour in carbonated beverage. Stir gently. Serve immediately.

Makes 6 (8-ounce) servings.


8 ounces breastmilk
1 packet instant oatmeal
1 peach, canned in natural juice or fresh peach pitted
1 scoop vanilla low fat yogurt
1/8 tsp. vanilla extract
1/2 tsp. grated orange zest or 1 tsp. orange marmalade
4 or 5 ice cubes

Directions: Combine in blender and process until smooth.


1 cup breastmilk
8 ounces frozen strawberries
3 ounces orange juice concentrate
1 banana frozen - cut in chunks prior to freezing
1 cup pineapple chunks

Directions: Blend all ingredients in blender until smooth and serve.


1 8-ounce carton raspberry low-fat yogurt
1 cup frozen unsweetened peach slices
1&1/2 cups breastmilk
1 tablespoon honey or sugar
1/2 teaspoon vanilla

Directions: In a blender container combine yogurt, peaches and honey or sugar.
Cover and blend until nearly smooth. Add breastmilk and vanilla. Cover and blend until smooth. Pour into glasses; serve immediately.

Makes 4 (7-ounce) servings.


1/2 cup breastmilk
1/4 cup low fat vanilla yogurt
1/2 cup orange juice

1 banana without the peel
1 Golden Delicious apple with the peel, but without the seeds
Sprinkle of walnuts or pecans.

Directions: Blend thoroughly and enjoy.


10 slices whole-wheat bread
1 1/2 cups breastmilk
2 large eggs plus 4 large egg whites, or 1 cup fat-free liquid egg substitute
1/3 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Caramel sauce (optional -- see recipe below)

Directions: Lightly coat a shallow 2-quart baking dish or casserole with a
nonstick vegetable spray. Arrange half the bread slices in the bottom of the dish (it may be a tight fit). Reserve the remaining bread slices to layer on top.

Combine all remaining ingredients and mix well with a wire whisk or eggbeater. Pour half the mixture evenly over the bread in the baking dish. Layer the remaining bread on top and cover with the remaining egg mixture. Cover tightly and refrigerate several hours or overnight.

To bake, preheat oven to 350F. Remove the dish from the refrigerator and spray the bread lightly with nonstick vegetable spray. Bake until lightly browned, 30 to 35 minutes. Cut into six pie-shaped wedges and serve with the Caramel Topping.

Makes 6 servings.


  • 2 1/2 cups warm (110 degrees) breastmilk 
  • 1 package (1 tablespoon) active dry yeast 
  • 2 cups all-purpose flour 
  • 1 tablespoon sugar

In glass or ceramic bowl, soften the yeast in 1/2 cup breastmilk. Stir in the remaining 2 cups breastmilk, flour and sugar. Cover loosely with a dish towel and let stand at room temperature until bubbly. This may take up to 10 days--the warmer the room, the quicker the fermentation. Stir 2 to 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate the starter until needed.

To keep the starter going: After using 1 cup of starter, add to the remaining 3/4 cup of water or breastmilk, 3/4 cup flour and 1 teaspoon sugar. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 teaspoon of sugar. Repeat the addition of 1 teaspoon of sugar every 10 days.



  • 1/4 cup water 
  • 1/4 cup lye (NaOH) 
  • 1 1/2 cups vegetal oil 
  • 1/2 cup cocoa butter 
  • 1 cup breastmilk

Don't use metallic material, since it may react with lye. In a small bowl, add to lye to water (NOT water in lye). Mix well to dissolve lye. Let sit until it reach 115F (like a warm bath). Mix oil and cocoa butter. Heat until 115F. You can microwave 60 seconds on HIGH. Add lye to the oil mix (DON'T pour oil in lye). Mix until it takes a silky look--about 10 minutes. Add breastmilk, stirring slowly. The color will change according the amount of fat in your milk, so each batch may have a different colour. Stir until the mix looks like instant pudding - between 45 minutes and 1 1/2 hours. Pour into moulds - You can use almost anything you want; muffin tin is good start. You may want to oil moulds, or cover them with saran wrap or wax paper to make unmoulding easier.

Let sit for 3 days then unmould - some people freeze the soap to unmould it, but it should really be avoided. Let cure in a dry place for at least 4 weeks. The more your soap will cure, the more neutral it will be. You can taste it (I don't mean eat it!) to see if it is neutral.

This recipe will give you 24 oz (if you used a muffin tin then you'll get 12 soaps.)

Lye can be purchased in some supermarkets or grocery stores but it is harder to find it today, since products like Drano are widely spread. You have to use PURE lye to make soap. Usually it is sold in a 12 oz can. If you can't find it in your area, you can always buy it from a chemical laboratory or a chemical supplies retailer, but many of them sell it in 50 pound bags.



  • 2 cups vegetable oil (such as olive, coco, canola, cocoa butter, etc.)
  • 1/4 cup water 
  • 1/4 cup lye (solid NaOH) 
  • 1 cup breastmilk

Heat oil to 115F. In a glass measuring cup, add lye to water. (Not water to lye). When the solution reaches 115F, add to oil. Stir until the mix is silky; then add milk. Color will change; it is normal. Stir until you get instant pudding consistency (this is what we call "trace"), approximately 60 to 45 minutes. Pour in moulds. You can use almost anything, like muffin tin or cookies tray. Take care to not use metallic material. Let sit 2 or 3 days, until you can unmould soaps easily. You have to let your soap "cure" 4 to 5 weeks, until it becomes neutral. You'll get approximately 12 2-oz soaps.



1/2 cup uncooked macaroni
1 cup water
1/4 - 1/3 cup peeled and cut up eggplant (zucchini may be substituted)
1/2 medium skinned and cut up fresh tomato
1/3 cup milk breastmilk
1 tablespoon grated cheese
Dash of dried parsley
Dash of oregano (optional)
Dash of salt

Cook macaroni, tomato, eggplant (or zucchini), and seasonings in water for 12 15 minutes. Add breastmilk and grated cheese. Stir well until cheese is melted.

Makes 2 3 servings.


1 sweet potato and breastmilk

Directions: Wash the sweet potato. Prick it all over with a fork, and place in a steamer or wrap in foil and bake in oven. Steam or bake until soft. Place on a plate, slice open, and scoop out soft insides. Mash with enough breastmilk to desired consistency. 

Adjust recipe as needed.  






Note:  A recipe sent in by our very own poetess Christy.  She was bored of eating the same old oatmeal all the time and found this wonderful recipe to share with us all.  Enjoy!




  • Mix Oatmeal and baking powder.
  • Add remaining ingredients and mix well.
  • Pour in sprayed 9" pie pan or casserole dish or sprayed muffin tins.
  • Bake for 45 minutes at 350 degrees.



The key ingredients here for increasing breastmilk is the brewers yeast and oatmeal. Back in the day, doctors used to advise mothers to drink a beer a day because the yeast in the beer helped to increase breastmilk. Now, drinking alcohol isn't quite so advised so eating these cookies with brewers yeast in it will have the same effect, if not better. Oatmeal has been a long time remedy for low milk supply as well. Eating a bowl or two a day while nursing helps to increase breastmilk.

  • 1 cup of butter, preferably Olivio or another olive oil type butter, one with flaxseed in it which has added health benefits 
  • 1 cup of sugar 
  • 1 cup of brown sugar 
  • 4 tablespoons of water 
  • 2 tablespoons of flaxseed meal (found at health food stores) 
  • 2 large eggs, using eggs with omega in it is beneficial, but not required 
  • 1 tsp of vanilla 
  • 2 cups of flour, whole wheat flour is recommended 
  • 1 teaspoon of baking soda 
  • 1 teaspoon of salt 
  • 3 cups of oats (oatmeal, not instant though), thick cut work best 
  • 1 cup or more of chocolate chips, peanut butter chips or any that you like 
  • 2-4 tablespoons of brewers yeast, it must be brewers yeast (found in health food stores)

Preheat oven to 375 degrees.

Mix 2 tablespoons of flaxseed meal with the water and set aside, you will need it a little later. Beat butter and sugars well. Add the eggs and mix. Stir in flaxseed mix and add vanilla to the butter mix. Beat well. Sift together the flour, brewers yeast, salt and baking soda then add to butter mix. Stir in oats and chips.  Scoop or drop onto baking sheet an inch apart and bake for 12-15 minutes









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