Chocolate Milk

People!  YOU PEOPLE!!!  I am still basking in the warmth of all your love, and kindness, and support, after I threw open my kimono the other day to reveal the rather inconvenient truth about the state of play inside my brain at the moment.  You are wonderful, wonderful friends.  I feel I can call you friends because you did what real friends do – you cheered, and sent hugs, and had love winging its way to Seattle by whatever means you could.  I can’t really find the words to explain how much I appreciate your beautiful thoughtfulness.  I think we all deserve a big glass of Chocolate Milk.

While the purpose of my last post was to shed some light and understanding that may help and encourage someone else, the outpouring of support that you sent my way was so very appreciated.  Writing that post was scary – that you just loved me anyway made it so much less so.  You people are the BEST.

I want to say that this post is for all your children, but I’d be fibbin’ if I said that.  It’s for everyone.  Little people, big people, any people who love chocolate milk.  I love chocolate milk.  I mean I *really* love chocolate milk.

When I was living in Perth, Australia, and my brother came out to visit for a month in the middle of summer, we virtually lived on chocolate milk, because neither of us had the energy or the appetite to eat real food – it was so darn hot.  You know when it’s so hot that even the flies don’t come out?  Yeah.  THAT hot.  Every single day we each drank at least a liter of chocolate milk.  Maybe that’s why I now correlate hot weather with chocolate milk.  Maybe that’s why I am chugging down a huge glass of chocolate milk RIGHT NOW.  Maybe that’s why I feel compelled to share how I make my KETO chocolate milk today in particular.  It’s 85° in Seattle today, and baby, in Seattle, that’s stinkin’ hot.

Don’t let me fool you into thinking that I am only drinking chocolate milk because it’s hot.  No siree.  I drink chocolate milk all the time.  Of course, I don’t drink any old chocolate milk.  I only drink my own KETO chocolate milk that I have lovingly made from scratch in the Life in the Sane Lane HQ kitchen.  And I think you should now how I make it so that you can make it too.

All store-bought chocolate milk is disastrous.  Not only does it taste nasty, but most of it is a chemical <bleep> storm, and all of it is loaded with sugar.  LOADED.

So here’s my KETO Chocolate Milk.  There’s a trick to making it, because that cocoa powder that we love so much can be a tad tricky when you try to mix it into anything cold.  I’ve given you the recipe for a big ol’ glass, and then I’ve given you the recipe for making a huge batch of chocolate syrup that you can keep in the ‘fridge and just whip out to make instant chocolate milk, because who wants to boil water when it’s 85°?

I should warn you – once you drink this KETO chocolate milk will you never want to drink regular chocolate milk again.  Well, I hope you don’t want to anyway, but once you’ve tried this you definitely won’t.

Got KETO Chocolate Milk?  Raw cocoa powder is like one of the healthiest foods on planet earth.

 

Chocolate Milk
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: 1 – 2
Ingredients
  • 2 TBSP raw unsweetened, undutched cocoa powder
  • 1 TBSP xylitol or erythritol
  • 1/4 cup / 2 fl oz. boiling water
  • 1 1/2 cups / 12 fl oz. milk of your choice – almond, coconut, hemp, cashew
Instructions
  1. In a large glass mix the cocoa powder and the xylitol.
  2. Boil a small amount of water in a kettle or microwave.
  3. Pour the water onto the cocoa mixture and stir very well until it is completely smooth. This may take a minute – keep stirring!
  4. Once the cocoa syrup is smooth, pour in the ice-cold milk of your choice and stir well.
  5. Enjoy a nice cold glass of serious cocoa and healthy fat goodness!

 

 

If you want to make a jar of chocolate syrup so you can make instant chocolate milk, here’s how:

  • 1 cup raw unsweetened, undutched cocoa powder
  • 1/2 cup xylitol (I use Xyla) or erythritol
  • 2 cups boiling water

In a glass storage container or jar, mix the cocoa powder and xylitol or erythritol together well.  Boil 2 cups water in a kettle or microwave.  Pour the water into the cocoa mixture and mix well until the cocoa powder is completely dissolved and the syrup is smooth.  Once the syrup has cooled, cover and store in the ‘fridge.

To make a large glass of chocolate milk:

1/3 cup chocolate syrup

1 1/2 cups milk of your choice

In a large glass mix the chocolate syrup and the ice-cold milk.

Enjoy!

 

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  • allisol - Yes! This! I have made this before, I have a batch in my fridge right now. I make it a lot and just have it stored in there for when the cravings hit. I put a dash of cinnamon in mine for a different flavor. I find the real cocoa really helps ward off the sweet cravings, and I make it as bitter as possible (very little sweetener, although I use stevia) because the more bitter it is the stronger the chocolate hit.

    When I have cravings so bad I’m ready to eat the dog, I have this chocolate milk with a spoonful of peanut butter. Mmmmm, that’s just heavenly and usually hits the spot so I can move on to another fixation other than sugar.ReplyCancel

  • Sigi - Carrie, how long can you safely keep a batch of chocolate syrup in the fridge (in the event that you might not have chocolate milk on a terribly frequent basis)?

    Hey, I never knew you lived in Perth! When, and for how long? Did you ever come over to Melbourne?ReplyCancel

  • carrie - Sigi – xylitol is very mold-resistant, so you should be able to keep it in the ‘fridge in an air-tight container for 4 weeks without a problem if you want to make a batch.

    I lived in Perth for a year, working as a Pastry Chef :-) I did go to Melbourne for a few days when I toured Oz on the Greyhound bus for 2 months!! :-) It was fantastic!!!ReplyCancel

  • carrie - Allisol – great idea on the cinnamon!! Love the PB and chocolate milk strategy :-)ReplyCancel

  • Rebecca (rsjo) - Carrie did you make this taste like Masters or Brownes? :P

    I’m a Perth girl and its been 10 years since I lived there for any length of time! Missing chocolate milk is just a normal part of life coz noone makes it like Perth does :)

    Did you spend much time at Gino’s or Sandrino’s in Fremantle? I’d love to SANEify their menus lol – though the chocolate ugly cake is probably an impossibilityReplyCancel

  • carrie - You know, Rebecca – I really don’t remember now, I think we just drank whatever we could find in the moment. I must agree though – Perth has fantastic regular chocolate milk.
    Did Not spend much time in Fremantle, although I wish I had, and I really don’t know why I didn’t!ReplyCancel

  • Janknitz - Milk–especially chocolate milk–is magical. It can cool me off when I’m hot better than the iciest drink. I don’t know what it is about milk. Now I’ll have to see if it works with coconut milk and almond milk just as well.ReplyCancel

  • kate - i come from Perth as well just spent the weekend in Merredin on the 3 hour drive up and 3 hour drive back and at night before I went to sleep I listened to the ‘smarter science of slim’ podcasts which I discovered while looking for interviews with Dr William Davis on I-tunes, what a revelation I have 88 pounds to lose and this hopefully will set me on the right path because I have tried everything else
    you recipes look easy and delicious thankyou
    kateReplyCancel

  • kate - OMG just tried this and it is better then the commercial choc milk not as sickly sweet I used hi-lo milk ( Australian) which is neither full fat or skim and it has less carbs than either.
    thank you CarrieReplyCancel

    • carrie - I love SANE Chocolate Milk, Kate! Had a huge glass this morning :-)ReplyCancel

  • #Recipe for #Healthy #ChocolateMilk (#LowSugar #HighProtein #HealthyFats) - […] This recipe is absolutely, positively 100% inspired by the fabulous Carrie Brown over at Marmalade and Mileposts. […]ReplyCancel

  • Cheryl - Can I make this using my Valrhona cocoa powder? It’s dutched but unsweetened. I was using so much cocoa in green smoothies that I invested in 3kgs of Valrhona. I love it!ReplyCancel

    • carrie - Cheryl – yes on Valrhona!! It is what I use. JB and I don’t share the same thoughts on ditched vs. undutched :-) I am Valrhona all the way!ReplyCancel

  • Cheryl - Thanks Carrie! Big jar of chocolate syrup now cooling on the counter. It smells divine!ReplyCancel

  • Cheryl - A tablespoon in a cup of coffee was pretty good too!ReplyCancel

  • Wendy - Hi Carrie, I am new to this SANE stuff, but think it sounds awesome. I have 2 children with type 1 diabetes and was wondering if xylitol typically affects blood sugar. They must count grams of carbs for insulin pumps so I was just wondering if you knew what kind of total carbohydrates it has if any. Thanks!ReplyCancel

    • carrie - Hi Wendy – of course you should always get your Doctors advice, but everything I have read anywhere about xylitol indicates that it is safe for diabetics as it has a negligible glycemic load. Here is what Wikipedia says: http://en.wikipedia.org/wiki/Xylitol I would encourage you to check out some other sources until you are completely satisfied. Hope that helps!ReplyCancel

  • Patty - Hi Carrie! This chocolate milk sounds wonderful! I love just plain ol’ chocolate milk, but it has so much sugar! Anyway, could you give me suggestions on where to find non-dutch process cocoa? All I can find at the supermarket is dutch process. Also, I can’t find xylitol at the supermarket either; we regularly use stevia, but I’d like to give the xylitol a try.ReplyCancel

  • Patty - And while I’m thinking about it, I’m also looking for guar gum… suggestions? Thanks so much!!!ReplyCancel

  • Patty - Yes, Carrie! Very helpful!ReplyCancel

  • Kiz - Carrie:

    We are huge hot cocoa fans. how does this do warmed up?ReplyCancel

    • carrie - Kiz – it would taste great but wouldn’t be as thick as I like it. It may work for you. I am working on a hot chocolate recipe.ReplyCancel

  • Meghan - I just tried this and was … Transported. It’s so exactly what I always hope chocolate milk will be. Between the sugar and the disappointment, I hadn’t even tried any for years.

    And yesterday I tried the chocolate Greek yogurt, which I had already done, more or less, except for the salt. The salt is GENIUS. I like tangy yogurt very much and I eat it often without additions of any kind… But when I want to call it dessert, I do wish it wouldn’t keep waving its little cultures and squealing, “Hey, HEY! I’m yogurt! I’m still yogurt! The same yogurt you’ve been eating until the very sight of it makes you resentful! YO! GURT!”

    I’ve only been SANE about three weeks, and this week is the week my angry little visitor comes a’visiting… And I was THIS CLOSE to losing my shi–er–my composure. It’s the first time SANEity has really been difficult. The chocolate milk made me feel truly, measurably better and [lowercase] saner. Thank you. What you do is important. Also tasty.ReplyCancel

    • carrie - Meghan – it’s the little things, right? Except, of course, Chocolate Milk is actually a HUGE thing. And salt? Salt is magical. Tangy? Salt. Bitter? Salt. Bland? Salt. Slugs? Salt.ReplyCancel

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