This is one of our favorite winter staples. We start by making a ½ gallon of refined sugar-free chocolate milk that can be enjoyed cold straight from the fridge or gently warmed into hot cocoa. You’d never know it’s refined sugar-free because it tastes like the real deal.
Homemade Chocolate Milk Base (½ Gallon)
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½ gallon raw milk
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½ cup pure maple syrup
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½ cup cocoa powder
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Splash of vanilla extract
How We Make the Chocolate Milk
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In a small bowl or jar, add the cocoa powder, maple syrup, and a small amount of the milk.
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Use a milk frother to blend until smooth. This step helps fully break down the cocoa powder.
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Pour the mixture into the remaining milk and stir well.
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Place in the fridge and let it rest for a while. Letting it sit allows the cocoa to fully dissolve and smooth out.
At this point, you have delicious, refined sugar-free chocolate milk that can be enjoyed cold at any time.
To Turn It Into Hot Cocoa
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Gently warm the chocolate milk on the stovetop over low heat.
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Do not let it boil!! just heat until warm and cozy.
Quick Honey-Sweetened Whipped Cream
Ingredients
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Heavy cream
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Honey, to taste
How to Make It
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Pour heavy cream into a jar or cup.
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Add honey to taste.
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Use a milk frother until thick, creamy, and softly whipped.
Cozy, simple, and made with ingredients you can feel good about. ☕️ v