Woah, woah woah, clearly I’ve gone off the deep end here. Drinking raw milk, and now formulating a chocolate milk recipe, clearly I’m a savage. My stance was stated in one of my last posts, eat whatever you want. And I do, I just make sure that I still feel good after said food is consumed. That is if it’s going to be a regular thing. I always thought that dairy caused problems for me but once I eliminated it for a few months and nothing changed I pretty much assumed that it wasn’t a problem for me, thankfully so.
Recently I’ve started including raw dairy on my training days for extra calories since I’m intentionally gaining weight now (muscle of course). It’s kind of ironic with such a drastic contrast of me losing over 100 pounds and now gaining weight on purpose. Of course I’m also doing a heavy lifting strength program consisting mainly of deadlifts, squats, press, cleans, pull-ups, etc. Since milk was such a great calorie source I was excited to finally try my go to farms raw milk. First off, it was completely life changing. Each freshly poured glass is like an ice cold, creamy, refreshing elixir waiting to comfort me. I’m so incredibly glad that my farmer was so adamant on me trying it. No wonder he drinks it all day every day, literally.
Since I was constantly drinking raw milk I started thinking of different possible flavor infusions like cinnamon, chai spiced, and of course classic chocolate. My friend Jason prefers his “in the nude”, and I completely understand why and agree, but sometimes I like to fancy things up because that’s how I roll. If any of you have ever tried to mix anything like cocoa powder or cinnamon inside of a cold milk then you understand the feeling of sadness that consumes you as you watch the swirling powder rise to the top of the milk and float on the surface.
I think it comes down to solubility in the thing that your mixing into the milk and these fine powders are just not soluble enough. So thank you science class for teaching me how to increase solubility through heating. My only concern with heating the raw milk was that it cause the milk to no longer to be raw. So of course the solution would be to make a pre-dissolved liquid version of chocolate, hence chocolate syrup, but without junk. The cool thing about this chocolate syrup is that you can actually use it for anything you want to be chocoalte flavored whether it be yogurt, coconut milk, almond milk, whipped cream, you name it! So take that Hersheys. Just kidding, please don’t sue me.
- any milk of choice (raw milk, coconut milk, almond milk, etc., I used raw milk)
- For the Syrup:
- 1 cup cacao powder
- 1 cup water
- 1 cup coconut sugar or 2½ teaspoons liquid stevia
- 1 tablespoon vanilla extract
- pinch of sea salt
- In a small sauce pot add all of the syrup ingredients and turn heat to medium. Bring to a light boil, stirring to prevent burning, and reduce heat to low and simmer for 5-7 minutes or until mixture thickens.
- Scrape syrup into a heat proof container and let cool slightly, then store it in the fridge for up to a month.
- When ready to use simply spoon some of the syrup into your choice of milk, yogurt, ice cream, to taste. I usually do about a tablespoon per large glass of raw milk (about 2½ cups).
What a great idea! I always end up using the blender to make chocolate almond milk (with cacao powder and a drop of stevia) but it makes much more sense to use a syrup/paste!
Slim Palate says
Yep the syrup makes it so all you have to do is add a couple spoons of the syrup to your milk of choice, stir, and boom chocolate milk.
OMG! Thank you!!!
Oh, just to be clear, you used cacao and not cocoa, correct?!! Thanks again!!
I keep reading recipes with cocoa and cacao… What’s the difference?!!
Slim Palate says
Cacao is the raw version of cocoa I believe. I prefer cacao, more nutrients, and it’s far less processed.
Slim Palate says
Either is fine I’d imagine, but if you want to stay true to the recipe I would use cacao.
Becky Winkler says
Gorgeous photos–the first one is particularly stunning!
I just did a quick search to find out if cocoa powder and cacao powder are the same thing, with mixed results–there seem to be adamant people on both sides of the debate. Any thoughts?
Either way, the bottom line is that now I really want a huge glass of chocolate milk.
Slim Palate says
They’re essentially the same. I prefer cacao powder.
Lindsey @ American Heritage Cooking says
I’d forgotten how much I like an ice cold glass of chocolate milk after a grueling workout! I’m going to have to find a local farmer that supplies raw milk – it sounds so much better than the organic pasteurized version I can get at the store!
Millie l Add A Little says
This is gorgeous Joshua – I love the way you’ve photographed everything too 🙂
Cynthia Hill says
Thanks for the great recipe Joshua & not fearing raw milk 🙂
In step 1 we add only syrup ingredients, right? Not the milk?
Slim Palate says
Correct, only the syrup ingredients. I’ll make that more clear in the directions.
I made this today with the stevia, but only made 1/2 of the recipe to make sure I liked it. Now I am kicking myself for not making more because it’s almost gone! Fantastic recipe; a great way to jazz up my almond milk. Thank you!
Thank you!! Such a simple recipe and so delicious. You’re my hero <3
Torsten Fleischer | Personal Trainer Berlin says
looks amazing! thx a lot for your passion!
Wow this looks YUMMY! Your photography is so beautiful! I will definitely have to make this!:)
Great recipe! We used xylitol and stevia drops instead of coconut sugar. Makes the most delicious syrup that is good for you and my kids will actually drink milk now! 🙂
Do you know if this recipe would set to make a healthy milk chocolate. I’ve searched the web and can only find recipes for raw dark chocolate, so I am wondering weather all you need to do is add milk?
delaney dillon says
Does subbing stevia for coconut change the syrupy texture- should I decrease the water and add some type of thickener like coconut flour? or is that just ludicrous haha
How long is shelf life on this? Probably wouldn’t last my household much more than a week but just curious!? Do you refrigerate the syrup?
Never mind I should open my eyes. No way that’d last a month. Lol
This was super tasty and I’m not really a chocolate person! Will be making again – next time I’ll store it in a “spoonable” container, mine was rather thick and I think it will need some heating to get out of the little bottle I put it in!
This was great! Awesome for the kids to trick them into thinking they are getting an indulgent treat! Find my post and more at realfoodhonestlife.com
Thank you! Delicious! I used 3/4 cup raw honey instead of the coconut sugar. It worked great! I added the water last and didn’t need very much. The best part is that I didn’t have to heat it since the honey is already liquid! Great recipe!
Angela Bucciere says
what is the nutrition content of this recipe? mainly sugar
What an awesome chocolate syrup! Excellent thank you.
My daughter is low on the ‘D’ side and does not like to drink milk.
I asked her to taste my new homemade chocolate syrup and she luv’d it. She agreed to chocolate warm milk. Its been a hit and as a daddy , glad she’s drinking the raw chocolate flavored milk. 🙂
Scott Beaudry says
Amazing! I am so glad I came to this site first to make my raw chocolate milk. Also, your post was very humorous, not just informative. Thanks! Cheers!