What type of milk is used in Winter Blondie?

Winter Blondie typically features whole milk, which contributes to the dessert's rich and creamy texture. Whole milk has a higher fat content than other types of milk, enhancing the flavor and moisture of the blondie, making it denser and more indulgent. This is particularly important in many baked goods, where the fat from whole milk can help create a tender crumb, improving the overall mouthfeel and experience of the dessert.

In contrast, almond milk and soy milk, while popular dairy alternatives, can alter the texture and flavor profile of baked items compared to whole milk. Skim milk, having no fat, would also result in a drier and less flavorful blondie. Thus, using whole milk aligns perfectly with the intended characteristics of the Winter Blondie, emphasizing richness and taste.