Soft Molasses Goat Milk Cookies

Soft Molasses Goat Milk Cookies

Soft, chewy, and filled with warm holiday spices, these molasses cookies are the kind of classic treat that belongs in every Christmas cookie box. Rich molasses, cinnamon, ginger, cloves, and nutmeg give them that nostalgic holiday flavor, while a splash of Summerhill Goat Milk helps keep the centers extra soft and tender. Rolled in sugar before baking, they come out beautifully crinkled with lightly crisp edges and perfectly soft centers.

 

Ingredients

  • 3/4 cup butter, softened

  • 3/4 cup packed brown sugar

  • 1/3 cup molasses

  • 2 teaspoons vanilla extract

  • 1 large egg

  • 1 tablespoon Summerhill Goat Milk

  • 2 1/3 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground ginger

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • Granulated sugar, for rolling

How to Make It

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  2. In a large mixing bowl, beat the softened butter and brown sugar together for about 2 minutes, until light and well combined.

  3. Add the molasses and vanilla extract and mix until smooth.

  4. Beat in the egg and Summerhill Goat Milk until fully incorporated.

  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.

  6. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms.

  7. Scoop the dough into rounded portions and roll each one in granulated sugar.

  8. Place the cookies about 2 inches apart on the prepared baking sheets.

  9. Bake for approximately 12 minutes, or until the cookies are puffed and crinkled and the edges are set. The centers should still look slightly soft.

  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

For extra-soft molasses cookies, avoid overbaking. They will continue to set as they cool while keeping that perfectly chewy center.

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Goat Milk Pumpkin Pancakes

Fluffy, warmly spiced, and full of cozy pumpkin flavor, these Pumpkin Goat Milk Pancakes are made with Summerhill Goat Milk for a rich, tender texture. Cinnamon, nutmeg, and cloves give them that classic fall flavor, making them perfect for slow mornings, weekend brunch, or an easy seasonal breakfast the whole family can enjoy.

 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • 1/4 cup brown sugar
  • 3/4 cup Summerhill Goat Milk
  • 1/4 cup butter, melted
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract

How to Make It

    1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
    2. In a separate bowl, whisk together the brown sugar, Summerhill Goat Milk, melted butter, pumpkin puree, eggs, and vanilla until well combined.
    3. Pour the wet ingredients into the dry ingredients and gently fold together just until the flour disappears. Be careful not to overmix the batter.
    4. Heat a griddle or skillet over medium heat and lightly butter the surface.
    5. Pour about 1/3 cup of batter onto the griddle for each pancake. Gently spread the batter slightly if needed.
    6. Cook for about 2–4 minutes, or until bubbles begin to form and the underside is golden brown.
    7. Flip and cook the second side until golden and cooked through.
    8. Serve warm with butter, maple syrup, or your favorite toppings.
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Glazed Donut Loaf with Goat Milk Icing

Glazed Donut Loaf with Goat Milk Icing

Soft, sweet, and topped with a thick vanilla glaze, this easy loaf has all the cozy flavor of a glazed donut in sliceable form. Summerhill Goat Milk keeps the crumb tender and is also used in the silky glaze that drips over the top. Serve it with coffee, enjoy it as an afternoon treat, or slice it up for an easy homemade dessert.

Ingredients

For the Loaf

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups Summerhill Goat Milk
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract

For the Vanilla Glaze

  • 2 cups powdered sugar
  • 4 to 5 tablespoons Summerhill Goat Milk
  • 1 teaspoon vanilla extract

How to Make It

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  3. In a separate bowl, combine the Summerhill Goat Milk, egg, melted butter, and vanilla. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Gently stir just until everything comes together. Avoid overmixing. The batter will be fairly loose.
  5. Transfer the batter to the prepared loaf pan and smooth the top.
  6. Bake for 60 to 70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Place parchment paper underneath the rack to catch any extra glaze.

Make the Vanilla Glaze

  1. Add the powdered sugar, 4 tablespoons Summerhill Goat Milk, vanilla, and a pinch of salt to a medium bowl.
  2. Whisk until smooth. If the glaze is too thick, add additional goat milk 1/2 tablespoon at a time until it reaches a thick but pourable consistency.
  3. While the loaf is still slightly warm, drizzle the glaze generously over the top and allow it to run down the sides.
  4. For an extra-thick glaze, let the first layer set for a few minutes and add a second drizzle.
  5. Let the glaze set slightly before slicing and serving.

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Homemade Strawberry Milk

This refreshing strawberry milk is made with real fruit and our creamy Summerhill Goat Milk. Lightly sweet, brightened with fresh lemon, and perfect for kids and adults alike.

 
 

Ingredients

Strawberry Syrup

  • 1 pound fresh strawberries, washed and de-stemmed
  • 2 tablespoons granulated sugar
  • Juice of ½ a fresh lemon

To Serve

  • Summerhill Goat Milk
  • Ice
  • Fresh chopped strawberries (optional)

How to Make It

  1. Make the Strawberry Syrup
    Add the strawberries, sugar, and lemon juice to a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, stirring frequently, until the strawberries break down and the mixture thickens into a syrup.
    It’s okay if the syrup is a little chunky—that’s part of the homemade charm!
  2. Chill
    Remove from heat and let the syrup cool. Transfer to the refrigerator and chill completely.
  3. Assemble the Strawberry Milk
    In a glass, add 2–3 tablespoons of strawberry syrup. Fill the glass with about ½ cup of ice, then pour in 1 cup of Summerhill Goat Milk.
  4. Finish & Enjoy
    Spoon a little extra syrup over the top and add fresh chopped strawberries if desired. Stir well and enjoy!
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Cinnamon Roll Blondies

Cinnamon Roll Blondies

Soft, chewy, and filled with warm cinnamon flavor, these Cinnamon Sugar Blondies are an easy dessert with a cozy twist. A buttery brown sugar blondie base is topped with a cinnamon sugar swirl and finished with a simple cream cheese icing made with Summerhill Goat Milk. They’re rich, sweet, and perfect for sharing.

Ingredients

For the Blondies

  • 1 cup butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour

For the Cinnamon Sugar

  • 1 tablespoon cinnamon
  • 1/2 cup sugar

For the Icing

  • 2 tablespoons cream cheese
  • 1 tablespoon Summerhill Goat Milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt

How to Make It

  1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the melted butter, brown sugar, eggs, egg yolk, and vanilla. Mix until smooth.
  3. In a separate bowl, whisk together the baking powder, salt, cinnamon, and flour.
  4. Add the wet ingredients to the dry ingredients and gently fold together until just combined.
  5. Spread the batter evenly into the prepared baking pan.
  6. To make the cinnamon sugar topping, mix the cinnamon and sugar together in a small bowl.
  7. Sprinkle the cinnamon sugar evenly over the blondie batter. Use a knife to gently swirl the cinnamon sugar into the top.
  8. Bake for 30–40 minutes, or until the blondies are golden brown and set.
  9. Allow the blondies to cool for about 30 minutes before adding the icing.

Make the Icing

  1. In a small saucepan, combine the cream cheese, Summerhill Goat Milk, powdered sugar, vanilla, and salt.
  2. Whisk over low heat until smooth and fully combined.
  3. Remove from the heat and allow the icing to cool about 5 minutes.
  4. Drizzle the icing over the cooled blondies.
  5. Slice and enjoy.
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Whipped Maple Iced Latte

Whipped Maple Iced Latte

Sweet, creamy, and perfectly cozy, this Whipped Maple Coffee is an easy way to dress up your everyday coffee. A fluffy maple-coffee mixture is spooned over cold Summerhill Goat Milk for a smooth, lightly sweet drink that feels like a coffee shop treat at home.

 
 

Ingredients

  • 1/3 cup maple syrup
  • 1/3 cup instant coffee
  • 1/3 cup hot water
  • Pinch of salt
  • 6–8 oz Summerhill Goat Milk
  • Ice

How to Make It

  1. Add the maple syrup to the bowl of a stand mixer fitted with the whisk attachment. Whip on high for about 3–5 minutes, until it becomes lighter and creamier in color.
  2. Add the hot water, instant coffee, and a pinch of salt.
  3. Continue whipping on high for about 10 minutes, or until the mixture becomes thick, light, and fluffy.
  4. Fill a glass with ice and pour in 6–8 oz of Summerhill Goat Milk.
  5. Spoon about 1/4 to 1/3 cup of the whipped maple coffee mixture into the glass.
  6. Stir well and enjoy.

Storage

Store the whipped coffee mixture in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Tip

For easier mixing, add the whipped coffee to the glass first, then pour the Summerhill Goat Milk over the top and stir.

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Peach Cobbler

Peach Cobbler

Sweet, juicy peaches bake beneath a soft, golden cobbler topping made with creamy Summerhill Goat Milk. It is simple, comforting, and perfect served warm with a scoop of ice cream. Peaches are a summertime favorite, but this recipe also works beautifully with berries, plums, nectarines, apples, or a combination of whatever fruit is in season.

 
 

Ingredients

  • 4 tablespoons unsalted butter
  • 4 cups peeled and sliced peaches
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ⅔ cup Summerhill Goat Milk
  • 1 teaspoon vanilla extract

How to Make It

 
  1. Preheat the oven to 350°F. Place the butter in an 8-by-8-inch baking dish and set it in the oven for about 4 to 6 minutes, just until melted. Carefully remove the dish and set it aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. Pour in the Summerhill Goat Milk and vanilla. Stir until the batter is smooth and no dry pockets remain.
  4. Gently pour the batter over the melted butter. Do not mix the butter into the batter.
  5. Arrange the sliced peaches evenly over the top. As the cobbler bakes, the batter will rise around the fruit and create a soft, golden topping.
  6. Bake for 45 to 55 minutes, or until the center is set and the top is lightly golden.
  7. Allow the cobbler to cool for about 15 minutes before serving. Enjoy it warm on its own or topped with vanilla ice cream.

Fruit Options

Use approximately 4 cups of prepared fruit. Try:

Peaches, nectarines, plums, blueberries, blackberries, strawberries, apples, pears, or mixed berries. For firmer fruits such as apples or pears, slice them thinly so they soften fully while baking.

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Goat Milk Honey Wheat Bread

Goat Milk Honey Wheat Bread

Soft, hearty, and lightly sweet, this homemade honey wheat bread is made with creamy Summerhill Goat Milk for a tender texture and rich, comforting flavor. Perfect for morning toast, lunchtime sandwiches, or served warm with butter and an extra drizzle of honey.

 
 

Ingredients

  • 1 cup warm water
  • ¼ cup Summerhill Goat Milk
  • 3 tablespoons honey
  • 2¼ teaspoons active dry yeast or instant yeast, one packet
  • 3 cups whole wheat flour, about 339 grams, plus more as needed
  • 1½ teaspoons salt
  • 3 tablespoons unsalted butter, softened and cut into small pieces

How to Make It

  1. Warm the water and Summerhill Goat Milk together until the mixture reaches 105–115°F. It should feel comfortably warm, not hot. Pour it into the bowl of a stand mixer, then stir in the honey and yeast. Let it rest for about 5 minutes, until a light layer of foam forms on top.
  2. Add the whole wheat flour, salt, and softened butter. Mix with the paddle attachment just until the ingredients come together and no dry flour remains.
  3. Attach the dough hook and knead on low speed for 7 to 9 minutes. The dough should become smooth, soft, and slightly tacky. When it clings heavily to the bowl or your fingers, mix in additional flour 1 tablespoon at a time.
  4. Lightly grease a large bowl. Place the dough inside, cover it, and allow it to rest in a warm spot until it has grown to roughly twice its original size, about 1 hour.
  5. Coat a 9-by-5-inch loaf pan with butter or nonstick spray. Turn the risen dough onto a lightly floured surface and gently press out the excess air.
  6. Pat or roll the dough into a rectangle that is approximately as wide as the loaf pan. Roll it into a firm log, tucking in the ends as needed, and pinch the seam closed.
  7. Place the shaped dough into the pan with the seam facing down. Cover and let it rise again for 30 to 45 minutes, or until the center of the dough sits slightly above the edge of the pan.
  8. Near the end of the second rise, heat the oven to 350°F.
  9. Bake for 35 to 45 minutes, until the loaf is deeply golden and sounds hollow when lightly tapped. For the most accurate result, the center should reach about 200°F.
  10. Remove the bread from the oven and brush the top with butter, if desired. Let it sit in the pan for 10 to 15 minutes before moving it to a cooling rack.
  11. Allow the loaf to cool before slicing so the inside can finish setting. Store covered at room temperature for up to 3 days, or freeze for longer storage.

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Graham Cracker Latte

Graham Cracker Iced Latte with Goat Milk

Sweet, creamy and full of graham cracker flavor, this easy iced latte combines espresso, brown sugar, honey, vanilla and Summerhill Goat Milk for a refreshing coffeehouse-style treat at home.

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 shots espresso
  • 1 teaspoon vanilla bean paste
  • 1/2 cup Summerhill Goat Milk
  • 1/2 cup ice
  • Dash of cinnamon, optional

How to Make It

  1. Add the brown sugar, honey, freshly brewed espresso and vanilla bean paste to a glass or mason jar.
  2. Stir well until the brown sugar has dissolved and the ingredients are fully combined.
  3. Pour in the Summerhill Goat Milk and stir again.
  4. Add the ice and gently mix until the latte is chilled.
  5. Finish with an optional dash of cinnamon on top.
  6. Serve immediately and enjoy!
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German Pancake

German Pancakes

Light, fluffy, and beautifully golden, this German Pancake is a simple oven-baked breakfast the whole family will love. Made with Summerhill Goat Milk, eggs, flour, and a touch of vanilla, it bakes up with puffy edges and a soft, buttery center. Serve it warm with powdered sugar, maple syrup, fresh fruit, or your favorite toppings for an easy and delicious morning treat.

 
 

Ingredients

  • 6 large eggs
  • 1 cup Summerhill Goat Milk
  • 2 1/2 tablespoons granulated sugar, optional for a sweeter version
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter

How to Make It

  1. Preheat the oven to 425°F. Place the unsalted butter in a 9×13-inch baking dish and set the dish in the oven while it preheats, allowing the butter to melt.
  2. Add the eggs, Summerhill Goat Milk, sugar, flour, salt, and vanilla extract to a blender. Blend for 2 to 3 minutes, until the batter is smooth and well aerated. This helps create a lighter, fluffier pancake.
  3. Carefully remove the hot baking dish from the oven. Pour the batter directly over the melted butter.
  4. Bake for 22 to 27 minutes, or until the edges are puffed and golden brown.
  5. Serve warm with powdered sugar, maple syrup, butter, fresh berries, or your favorite toppings. Enjoy!

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Fourth of July M&M Blondie

Fourth of July M&M Blondie

These festive Fourth of July M&M Blondies are soft, chewy, and loaded with red, white, and blue M&M’s and sprinkles. Made with Summerhill Goat Milk for a rich, delicious texture, they’re an easy one-bowl dessert that’s perfect for BBQs, picnics, pool parties, and all your summer celebrations.

 
 

Ingredients

  • ½ cup unsalted butter, melted
  • ¾ cup packed brown sugar
  • 1 large egg
  • 2 tbsp Summerhill Goat Milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup red, white, and blue M&M’s
  • 2 tbsp red, white, and blue sprinkles

How to Make It

  1. Preheat oven to 350°F. Line an 8×8 or 9×9 pan with parchment paper.
  2. Whisk together melted butter and brown sugar until smooth.
  3. Add egg, goat milk, and vanilla.
  4. Stir in flour, baking powder, and salt until just combined.
  5. Fold in about ½ cup of the M&M’s and 1 tablespoon of sprinkles.
  6. Spread batter into the pan.
  7. Top with remaining M&M’s and sprinkles.
  8.  Bake:
    • 8×8 pan: 22–26 minutes
    • 9×9 pan: 20–24 minutes

The center should look just set—don’t overbake if you want that chewy blondie texture.

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Chocolate Frosted Peanut Butter Oat Bars

Chocolate Frosted Peanut Butter Oat Bars

Soft, chewy, and topped with rich chocolate frosting, these peanut butter oatmeal bars are the perfect sweet treat for sharing. Made with creamy peanut butter, hearty oats, and Summerhill Goat Milk in the frosting, every bite is soft, chocolatey, and comforting.

 
 

Ingredients:

Bars

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Chocolate Frosting

  • ½ cup salted butter, softened
  • 3 Tablespoons unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup Summerhill Goat Milk

How to Make It

  1. Preheat oven to 350°F. Spray a large 17 x 12 x 1-inch baking sheet with non-stick spray and set aside.
  2. In a large bowl, beat together the butter, granulated sugar, and brown sugar using an electric mixer until creamy and well combined.
  3. Add the peanut butter, eggs, and vanilla extract. Mix until smooth.
  4. Slowly add the flour, oats, baking powder, and salt. Mix until fully combined.
  5. Spread the dough evenly onto the prepared baking sheet. The dough will be sticky, so spraying the back of a spoon with cooking spray can help smooth it out evenly.
  6. Bake for 16–18 minutes, or until the bars are lightly golden. Remove from the oven and allow to cool completely.
  7. To make the frosting, beat together the butter, cocoa powder, powdered sugar, vanilla extract, and Summerhill Goat Milk until smooth and creamy.
  8. Spread frosting evenly over the cooled bars. Cut into squares and enjoy

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Lemon Poppy Seed Chicken Pasta Salad

Lemon Poppy Seed Chicken Pasta Salad

Sweet grapes, tender chicken, and rotini pasta tossed in a fresh homemade lemon poppy seed dressing made with Summerhill goat milk. This bright and creamy pasta salad is perfect for spring lunches, showers, potlucks, and summer gatherings.

 
 

Ingredients

  • 1 box (16 oz) rotini pasta
  • 2 cups halved red grapes
  • 2 cups cooked diced chicken
  • 2/3 cup diced red onion

Homemade Lemon Poppy Seed Dressing

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tbsp Summerhill Goat Dairy whole goat milk
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2–3 tbsp honey
  • 1 tbsp white wine vinegar
  • 1 tbsp poppy seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper

How to Make It

  1. Cook pasta according to package directions. Drain and rinse with cold water until cooled completely.
  2. In a large bowl, combine pasta, grapes, chicken, and red onion.
  3. In a separate bowl, whisk together mayonnaise, sour cream, goat milk, lemon juice, lemon zest, honey, vinegar, poppy seeds, salt, and pepper until smooth and creamy.
  4. Pour dressing over pasta salad and toss until evenly coated.
  5. Refrigerate for at least 1 hour before serving for the best flavor.

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Summerhill Cream Pops

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Marry Me Chicken

Marry Me Chicken

A creamy, comforting twist on a classic, this Marry Me Chicken made with Summerhill goat milk has a smooth texture and a subtle tang that sets it apart. Paired with sun-dried tomatoes, parmesan, and fresh spinach, it’s an easy, one-pan meal that feels both elevated and cozy.

Ingredients

  • 3–4 boneless, skinless chicken breasts (cut in half)
  • Salt + pepper
  • ½ cup flour (for dredging)
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup Summerhill goat milk
  • ¾ cup grated parmesan cheese
  • ½ tsp red pepper flakes (optional)
  • 1 tsp Italian seasoning
  • ½ cup sun-dried tomatoes (drained & chopped)
  • 1–2 cups fresh spinach
  • Fresh basil (optional)

How to Make It

  1. Season chicken with salt and pepper, then lightly dredge in flour.
  2. Heat olive oil in a skillet over medium-high and sear chicken 4–5 minutes per side until golden, then remove and set aside.
  3. Reduce heat, add butter and garlic and cook about 30 seconds, then pour in chicken broth and scrape up browned bits.
  4. Lower heat to medium-low, slowly whisk in goat milk, then stir in parmesan, red pepper flakes, and Italian seasoning.
  5. Add sun-dried tomatoes and spinach and let spinach wilt.
  6. Return chicken to the pan and simmer gently 5–10 minutes until cooked through and sauce thickens. Enjoy served with pasta, rice, or potatoes.

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Lemon Cookies

Lemon Cookies

Soft, bright, and full of fresh citrus flavor, these Lemon Goat Milk Cookies are the perfect treat for spring. Made with fresh lemon juice, lemon zest, and creamy goat milk, they bake up tender with a light, buttery texture. A simple lemon glaze adds the perfect sweet finish, making these cookies ideal for brunch, afternoon coffee, or sharing with friends and family.

Ingredients For Cookies

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp Summerhill goat milk
  • 1 ½ cups flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp vanilla

Ingredients For Cookies

  • 1 cup powdered sugar
  • 1–2 tbsp lemon juice
  • splash of goat milk

How to Make It

  1. Preheat oven to 350°F.

  2. Cream butter and sugar until light and fluffy.

  3. Mix in egg, lemon zest, lemon juice, goat milk, and vanilla.

  4. In another bowl whisk flour, baking soda, and salt.

  5. Combine wet and dry ingredients.

  6. Scoop onto a lined baking sheet.

  7. Bake 9–11 minutes until edges are lightly golden.

  8. Drizzle icing over cooled cookies and sprinkle with lemon zest.

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Golden Goat Milk Corn Bread

Golden Goat Milk Corn Bread

Soft, moist, and perfectly golden, this cornbread is made with our creamy Summerhill Goat Milk for a rich, tender texture. Lightly sweet with a buttery finish, it’s the perfect warm-from-the-oven comfort for any meal.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar (optional, adjust to taste)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup Summerhill Goat Milk
  • 2 large eggs
  • ⅓ cup melted butter (or oil)
  • 1 tablespoon honey (optional, for extra moisture)

How to Make It

  1. Preheat oven to 400°F. Grease an 8×8 baking dish or cast iron skillet.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk together goat milk, eggs, melted butter, and honey until smooth.
  4. Combine: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
  5. Bake: Pour batter into the prepared pan and bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  6. Serve: Let cool slightly before slicing. Serve warm with butter and a drizzle of honey.

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Blueberry Coffee Cake

Delicious blueberry coffee cake made with creamy Summerhill Goat Milk. Perfectly paired with your favorite cup of coffee. 

Streusel Topping

  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup + 3 Tablespoons flour
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter, softened

Blueberry Coffee Cake

  • 2 cups flour
  • ¾ cup sugar
  • 4 Tablespoons butter, softened
  • ¾ cup Summerhill Goat Milk
  • 1 large egg
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • 1-2 teaspoons Summerhill Goat Milk
  • ¼ teaspoon vanilla extract

How to Make It

Heat oven to 375 degrees. Prepare a 9- inch springform pan by spraying with cooking spray. Set aside.

Make the Streusel

Combine all the streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.

Make the Blueberry Coffee Cake

  1. In a large mixing bowl, combine the flour, granulated sugar, softened butter, goat milk, egg, baking powder, and salt. Stir together until everything is combined.
  2. Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.
  3. Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.
  4. Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over the top to prevent over browning.
  5. The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.
  6. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan.


Make the Glaze

  1. Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over the coffee cake.
  2. You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.

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Zesty Lemon Raspberry Chia Pudding

photo taken from above of a bottle of Summerhill Goat Milk laying on the white counter next to two mason jars of chia pudding topped with raspberries. There are lemons and raspberries scattered for decoration.

Zesty Lemon Raspberry Chia Pudding

This lemon raspberry chia pudding combines the tangy brightness of lemon with the sweetness of raspberries, all enriched by the creamy texture of Summerhill goat milk.

Ingredients

  • 1 cup Summerhill Goat Milk
  • 1/3 cup chia seeds
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries (can also sub for blackberries)
  • 1 lemon, zested and squeezed

How to Make It

  1. Combine your goat milk, chia seeds, honey, vanilla, lemon juice and zest into a bowl and mix together.
  2. Let it sit in the fridge for two hours or overnight until it thickens.
  3. Take two small glasses and pour in 1/4 of the pudding into each glass, add raspberries, top with another 1/4 of the mixture, add more raspberries and lemon zest.
  4. Serve and ENJOY!

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Blueberry Coffee Cake

Delicious blueberry coffee cake made with creamy Summerhill Goat Milk. Perfectly paired with your favorite cup of coffee. 

Streusel Topping

  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup + 3 Tablespoons flour
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter, softened

Blueberry Coffee Cake

  • 2 cups flour
  • ¾ cup sugar
  • 4 Tablespoons butter, softened
  • ¾ cup Summerhill Goat Milk
  • 1 large egg
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • 1-2 teaspoons Summerhill Goat Milk
  • ¼ teaspoon vanilla extract

How to Make It

Heat oven to 375 degrees. Prepare a 9- inch springform pan by spraying with cooking spray. Set aside.

Make the Streusel

Combine all the streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.

Make the Blueberry Coffee Cake

  1. In a large mixing bowl, combine the flour, granulated sugar, softened butter, goat milk, egg, baking powder, and salt. Stir together until everything is combined.
  2. Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.
  3. Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.
  4. Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over the top to prevent over browning.
  5. The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.
  6. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan.


Make the Glaze

  1. Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over the coffee cake.
  2. You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.

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Homemade Strawberry Milk

Homemade Strawberry Milk

This refreshing strawberry milk is made with real fruit and our creamy Summerhill Goat Milk. Lightly sweet, brightened with fresh lemon, and perfect for kids and adults alike.

 
 

Ingredients

Strawberry Syrup

  • 1 pound fresh strawberries, washed and de-stemmed
  • 2 tablespoons granulated sugar
  • Juice of ½ a fresh lemon

To Serve

  • Summerhill Goat Milk
  • Ice
  • Fresh chopped strawberries (optional)

How to Make It

  1. Make the Strawberry Syrup
    Add the strawberries, sugar, and lemon juice to a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, stirring frequently, until the strawberries break down and the mixture thickens into a syrup.
    It’s okay if the syrup is a little chunky—that’s part of the homemade charm!
  2. Chill
    Remove from heat and let the syrup cool. Transfer to the refrigerator and chill completely.
  3. Assemble the Strawberry Milk
    In a glass, add 2–3 tablespoons of strawberry syrup. Fill the glass with about ½ cup of ice, then pour in 1 cup of Summerhill Goat Milk.
  4. Finish & Enjoy
    Spoon a little extra syrup over the top and add fresh chopped strawberries if desired. Stir well and enjoy!
  •  
 

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Christmas Morning Egg Bake

Christmas Morning Egg Bake

An easy, make-ahead breakfast made with creamy Summerhill Goat Milk, fluffy eggs, savory sausage, and melted cheese. Perfect for Christmas morning — just prep, bake, and enjoy a cozy start to the day.

Ingredients

  • 6 cups cubed bread
  • 1 lb cooked breakfast sausage
  • 1 cup shredded cheddar
  • 1 cup mozzarella or jack
  • 8 eggs
  • 2 cups Summerhill goat milk
  • ½ tsp salt
  •  ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp dry musta

How to Make It

  1. Grease a 9×13 dish. Add bread, sausage, and cheese.
  2. Whisk eggs, goat milk, and seasonings.
  3. Pour over casserole.
  4. Let rest 10–15 minutes (or overnight).
  5. Bake at 350°F for 40–45 minutes.
  6. Top with green onions or parsley. Enjoy!

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Sugar Cookie Banana Bread

Sugar Cookie Banana Bread

This Sugar Cookie Banana Bread is made with creamy Summerhill Goat Milk, a hint of almond, and plenty of festive sprinkles. Soft, sweet, and nostalgic — just like your favorite sugar cookie, but in cozy banana-bread form.

Ingredients

  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 3 overripe bananas, mashed (use 4 if they’re small)
  • 1 large egg
  • 1/4 cup Summerhill Goat Milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup festive sprinkles (save some for topping)

How to Make It

  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Melt the butter and let it cool slightly. In a large bowl, whisk together the melted butter and brown sugar. Stir in the mashed bananas, vanilla extract, almond extract, Summerhill goat milk, and the egg until smooth.

  2. Gently fold in the flour, baking powder, and salt until just combined—don’t overmix. Stir in most of the sprinkles, saving a handful for the top.

  3. Pour the batter into the pan, smooth the top, and add the remaining sprinkles. Bake for 60–70 minutes, or until a toothpick comes out clean. Let cool in the pan for at least 30 minutes before slicing. Enjoy with a cold glass of Summerhill goat milk! 

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Blueberry Coffee Cake

Delicious blueberry coffee cake made with creamy Summerhill Goat Milk. Perfectly paired with your favorite cup of coffee. 

Streusel Topping

  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup + 3 Tablespoons flour
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter, softened

Blueberry Coffee Cake

  • 2 cups flour
  • ¾ cup sugar
  • 4 Tablespoons butter, softened
  • ¾ cup Summerhill Goat Milk
  • 1 large egg
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • 1-2 teaspoons Summerhill Goat Milk
  • ¼ teaspoon vanilla extract

How to Make It

Heat oven to 375 degrees. Prepare a 9- inch springform pan by spraying with cooking spray. Set aside.

Make the Streusel

Combine all the streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.

Make the Blueberry Coffee Cake

  1. In a large mixing bowl, combine the flour, granulated sugar, softened butter, goat milk, egg, baking powder, and salt. Stir together until everything is combined.
  2. Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.
  3. Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.
  4. Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over the top to prevent over browning.
  5. The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.
  6. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan.


Make the Glaze

  1. Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over the coffee cake.
  2. You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.

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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

Soft, chewy, and perfectly spiced with cinnamon and nutmeg — these cookies get their rich, creamy texture from Summerhill Goat Milk and a sweet touch of pumpkin and white chocolate.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup canned pumpkin purée (not pumpkin pie mix)
  • 2 tbsp Summerhill Goat Milk
  • 1 ½ cups white chocolate chips

How to Make It

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.

  2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

  3. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar until smooth.

  4. Add egg yolk, vanilla, pumpkin purée, and Summerhill Goat Milk; mix until fully incorporated.

  5. Gradually stir in the dry ingredients until just combined.

  6. Fold in the white chocolate chips.

  7. Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie).

  8. Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.

  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Iced Pumpkin Latte

Iced Pumpkin Latte

This smooth, spiced favorite blends real pumpkin purée, cozy fall spices, and a touch of sweetness — all brought together with the rich, velvety taste of goat milk. It’s the perfect pick-me-up for crisp mornings or sunny autumn afternoons.

 

Ingredients

  • I cup Summerhill Goat Milk
  • 2-3 tbsp pumpkin puree
  • 1-2 tbsp maple syrup or brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 cup strong coffee or espresso
  • Ice
  • Pinch of cinnamon (optional)

How to Make It

  1.  Blend your goat milk, pumpkin puree, spices, syrup, and vanilla in a glass with a frother until smooth. 
  2. Pour in ice and then coffee.
  3. Mix together with a spoon or straw, and sprinkle with cinnamon.
  4. ENJOY!!

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Chocolate Margarita with Goat Milk

Chocolate Margarita

Indulge in a holiday twist on a classic with our Chocolate Margarita for Two! Creamy Summerhill goat milk meets rich chocolate and a splash of tequila, creating a cozy, decadent treat perfect for sipping by the fire, or gifting yourself a little festive joy. Topped with a sprinkle of holiday magic, this drink is sure to make your season merry and bright!

Ingredients

  • 2 tablespoons chocolate syrup
  • 2 tablespoons dark chocolate liqueur
  • 2 ounces Blanco tequila
  • 4 tablespoons Goat Milk
  • 1 tablespoon orange liqueur
  • 1 pinch ground cinnamon (about 1/8 teaspoon)
  • Ice

How to Make It

  1. In a shaker, combine the chocolate syrup, dark chocolate liqueur, tequila, cream, orange liqueur, and cinnamon.
  2. Add ice and shake until well chilled.
  3. Strain into two glasses over ice and serve.
  4. Optional**Rim the glasses with choclate syrup and then dip them in cinnamon sugar for a sweeter fall drink!
 

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Goat Milk Chocolate Ice Cream

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Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Pumpkin Spice Goat Milk Muffins

Pumpkin Spice Muffins

Cozy up with the flavors of fall! Our Pumpkin Spiced Goat Milk Muffins are baked with real pumpkin, warm spices, and creamy Summerhill Goat Milk for an irresistibly soft and moist texture. Perfectly balanced between sweet and spiced, these muffins make a delicious breakfast, snack, or seasonal treat you’ll want to enjoy all autumn long.

Ingredients

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ¼ tsp ground ginger

  • 1 cup pumpkin purée

  • ½ cup Summerhill Goat Milk

  • ½ cup vegetable oil (or melted butter)

  • 2 large eggs

  • ¾ cup brown sugar (packed)

  • ¼ cup granulated sugar

  • 1 tsp vanilla extract

  • ½ cup chocolate chips

How to Make It

  1. Preheat the oven to 350°F. Line or grease a 12-cup muffin tin.

  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

  3. In a large bowl, whisk pumpkin purée, Summerhill Goat Milk, oil, eggs, sugars, and vanilla until smooth.

  4. Gently fold the dry ingredients into the wet until just combined (do not overmix).

  5. Divide batter evenly into the muffin tin. Top with nuts or cinnamon-sugar if desired.

  6. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool slightly and ENJOY with a cold glass of Summerhill

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Fudge Date Brownies

Fudge Date Brownies

Rich, decadent, and naturally sweetened with dates, our Fudgey Date Brownies are the perfect guilt-free indulgence. Made without refined sugar and crafted with creamy Summerhill Goat Milk, these brownies are moist, wholesome, and full of flavor. Each bite delivers the perfect balance of chocolatey richness and natural sweetness—making them a treat you can feel good about enjoying.

Ingredients

  • 1 cup pitted dates (about 12–14 Medjool dates)

  • ½ cup warm Summerhill goat milk

  • ½ cup unsweetened cocoa powder

  • ½ cup all-purpose flour (or almond flour for gluten-free)

  • ½ tsp baking powder

  • ¼ cup butter or coconut oil (melted)

  • 1 tsp vanilla extract

  • Pinch of salt

  • Optional: ½ cup chopped nuts or dark chocolate chunks

 

How to Make It

    1. Place pitted dates in a bowl and cover with warm milk. Let them sit for 10–15 minutes to soften.
    2. Blend into a paste. In a blender/food processor, blend the dates and milk until smooth.
    3. Mix wet ingredients in a large bowl. Whisk together the date paste, melted butter (or oil), and vanilla.
    4. Add dry ingredients to the wet ingredients. Sift in cocoa powder, flour, baking powder, and salt. Gently fold until just combined. If using nuts or chocolate chunks, fold them in here.
    5. Pour batter into a greased or parchment-lined 8×8-inch pan. Bake at 350°F for 20–25 minutes, until set but still fudgy in the middle.
    6. Cool & ENJOY!

 

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Goat Milk Protein Balls

A touch of goat milk elevates this popular grab-and-go snack that is sweet, nutty and so satisfying. 

 

Ingredients

  • 1 cup rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup honey or maple syrup
  • ¼ cup vanilla protein powder (or powdered goat milk)
  • 2–3 tbsp Summerhill Goat Milk
  • 2 tbsp mini chocolate chips or dried fruit
  • 1 tsp vanilla extract
  • Pinch of cinnamon (optional)

How to Make It

1. Mix oats, protein powder & cinnamon. Add peanut butter, honey, vanilla & 2 tbsp goat milk. Stir well.
2. If dry, splash in more goat milk until soft.
3.. Stir in chocolate chips or dried fruit.
4. Roll into 1-inch balls & chill for 30 min.  
5. ENJOY!

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Goat Milk Chocolate Ice Cream

Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

  • 1 oz cocoa powder
  • 1 small sweet onion, quartered
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh thyme leaves
  • Kosher salt and pepper
  • 1 cup Summerhill Goat  milk
  • ⅓ cup basil pesto
  • Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Goat Cheese Recipe

Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic

Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat

Creamy Goat Milk Fudge Recipe

Creamy Goat Milk Fudge: Rich, Smooth, and Simple to Make Goat milk fudge has a texture

Soft Molasses Goat Milk Cookies

Soft Molasses Goat Milk Cookies Soft, chewy, and filled with warm holiday spices, these molasses cookies

Goat Milk Protein Balls

Goat Milk Protein Balls

A touch of goat milk elevates these popular grab-and-go snacks that are sweet, nutty and so satisfying.

 

Ingredients

  • 1 cup rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup honey or maple syrup
  • ¼ cup vanilla protein powder (or powdered goat milk)
  • 2–3 tbsp Summerhill Goat Milk
  • 2 tbsp mini chocolate chips or dried fruit
  • 1 tsp vanilla extract
  • Pinch of cinnamon (optional)

How to Make It

1. Mix oats, protein powder & cinnamon. Add peanut butter, honey, vanilla & 2 tbsp goat milk. Stir well.
2. If dry, splash in more goat milk until soft.
3.. Stir in chocolate chips or dried fruit.
4. Roll into 1-inch balls & chill for 30 min.  
5. ENJOY!

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Sunrise Smoothie

2 smoothies and a bottle of goat milk sit on a wooden table next to a pool. The smoothies are layered with the pink strawberry on top and yellow mango on the bottom.

Sunrise Smoothie with Summerhill Goat Milk

Brighten up your pool days with a Sunrise Smoothie made with Summerhill Goat Milk! This layered mango and strawberry smoothie is not only delicious, but pretty to look at!

Ingredients

  • 3/4 cup Summerhill Goat Milk
  • 1/2 cup frozen mango
  • 3 tablespoons water
  • 1/2 cup frozen strawberries
  • 1 cup orange juice
  • 1 tbsp honey as needed
  • Ice

How to Make It

1. Blend Summerhill Goat Milk, mango, water, and a small handful of ice. Pour into your glass.

2. Rinse the blender, and blend strawberries, orange juice, honey as needed, and a little more ice. 

3. Layer into your glasses, and enjoy! 

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Creamy Goat Milk Fudge: Rich, Smooth, and Simple to Make Goat milk fudge has a texture

Soft Molasses Goat Milk Cookies

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Fettuccine Alfredo with Goat Milk

Photo from above. A bottle of Summerhill Goat Milk is laid diagonally on the table on the top left, and a saucepan of fettuccine alfredo topped with grilled chicken is on the right.

Warm up your dinner table with this delicious and creamy fettuccine alfredo made with Summerhill Goat Milk! This cheesy pasta can be made with your favorite protein of choice such as grilled chicken.

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