Welcome to November everyone! The crazy weather seems to be very fitting for the year that we have had, but hopefully the snow waits a little bit before it gets too bad, I’m not quite ready for that yet.

I hope that you have all had the chance to enjoy the fall weather and are finding ways to stay warm as it keeps getting colder.

This week, I would like to talk a little bit about chocolate milk. Usually this is a great topic in early September because that is when school sports start up for the fall season. Due to the chaos of this year, the sports season had a little bit of a late start, but it is never too late to talk about chocolate milk. This beverage has been crowned as the optimal drink to consume after physical activity because of its ability to refuel the body’s depleted resources.

Milk has a large amount of protein within it, which is great for helping to rebuild your muscles after an intense workout. Not only is there a lot of protein, but milk also has a lot of water in it. There is around 87% water content within milk, so this helps to rehydrate the body.

For your tired muscles, carbohydrates are almost as important as the protein, and chocolate milk in particular has almost double the carbohydrate content compared to other post workout beverages. All milk also contains nine essential nutrients that the body relies on, most notably calcium, vitamins A and D, and phosphorus. A lot of these nutrients provided within a glass of milk are not present in most other sports drinks.

Milk is typically Vitamin A and D fortified, which means that some of the vitamin content has been added, but everything else present in the milk is 100% natural (besides the chocolate as brown cows do not produce chocolate milk). This statement is not true for sports drinks, and I am not sure how they are made.

A final reason to choose chocolate milk after exercise is because it’s chocolate, and who doesn’t enjoy chocolate? So, whether you are finishing a walk, coming back from a sports game, or heading inside after a game of backyard football, I encourage you all to reach for a nice cold glass of chocolate milk to help replenish your tired muscles.

I hope that you all had a fun and safe Halloween and were able to have a lot of milk chocolate.

Keep warm and enjoy the last two months of 2020, which is crazy to think about.

My recipe for this week is a Pumpkin Cheesecake Dip because everyone loves pumpkin around this time of the year.

Pumpkin Cheesecake Dip

Ingredients

1 8-ounce package of cream cheese softened

2 cups powdered sugar

1 15-ounce can of pumpkin

2 tablespoons pumpkin pie spice

1 teaspoon pure vanilla

Directions

1. Add softened cream cheese and sugar to a mixing bowl. Mix until smooth.

2. Add pumpkin, vanilla and pumpkin pie spice and mix well.

3. Transfer to serving bowl, cover, and chill for 4 hours.

4. Serve with apple slices, pear slices, ginger snaps, or graham crackers

Danielle Herrick is the Wyoming County Dairy Princess. Her column appears twice a month in The Daily News.

Johnson Newspapers 7.1