For this post I used raw milk (I love the creaminess), but this recipe is wonderfully flexible — almond, oat, cow, or any milk you like will work. I kept the flavors clean: unsweetened cocoa powder and real maple syrup. That's it.
Ingredients
- 5 cups milk (your choice — almond, oat, cow, or raw; I used raw)
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup pure maple syrup
Equipment
- Pitcher or large jar
- Immersion blender or regular blender
- Measuring spoons/cups
- Small bowl
Instructions
- Make a cocoa paste: Put the 2 tablespoons cocoa powder into a small bowl and add 2–3 tablespoons of the milk. Whisk until smooth and lump-free — this keeps the cocoa from clumping when it meets the rest of the milk.
- Combine: Pour the remaining milk (about 4 ⅔ cups) into a pitcher. Add the cocoa paste and the 1/3 cup pure maple syrup.
- Mix: Blend until the cocoa and syrup are fully incorporated. Taste and, if you'd like it sweeter, add an extra teaspoon or two of maple syrup.
- Serve: Pour over ice for a refreshing cold drink, or warm gently on the stove over low heat for a cozy hot chocolate (do not boil; heat just until warm).
Yummy!
- Simple pantry ingredients — cocoa, milk, and real maple syrup.
- Smoothing the cocoa into a paste to avoid lumps.
- Freshly mixed chocolate milk in a pitcher.
- Enjoy it cold with ice or warmed gently for bedtime.
Tips, Variations & Notes
- Milk swaps: Oat or almond milk will make this dairy-free; whole cow's milk or raw milk gives the creamiest mouthfeel.
- Sweetness: 1/3 cup maple syrup is a balance of sweet and natural flavor. If you prefer less sweet, start with 1/4 cup and taste. For a touch of vanilla, add 1/2 teaspoon pure vanilla extract.
- Extra chocolatey: Add an additional tablespoon of cocoa (up to 3 tbsp total) if you like it richer — whisk well into the paste first.
- Warm version: Heat gently on the stove. Do not boil; warm until steaming and enjoy immediately.
- Make it frothy: Use an immersion blender for a light froth before serving.
- Storage: Keep refrigerated in a sealed container for up to 3 days. Shake or stir before serving as separation may occur.
Quick FAQ
Can I use honey instead of maple syrup? Yes, but honey has a stronger floral note. If using honey, start with slightly less (about 1/4 cup) and adjust to taste.
Is this safe with raw milk? If your raw milk comes from a trusted source and you're comfortable consuming raw dairy, yes. If not, use pasteurized milk instead.
Can I make a single serving? Absolutely — scale down to 1 cup milk, 1/2 teaspoon cocoa, and 1 tablespoon maple syrup (adjust to taste).
