Homemade (Healthier) Chocolate Milk

I have not one, but two recipes to share with you today in regard to making a healthier variety of chocolate milk. If at all possible, I encourage you to stay away from commercial chocolate syrup, as it is full of high fructose corn syrup and corn syrup. (You can’t tell, but I’m making a “blechy” face right now and it isn’t pretty.)

This first recipe for Chocolate Syrup is from a friend of mine right here in town. {hi, Nancy!}  It’s the easiest recipe ever, making it a perfect solution for those of you who really want your chocolate syrup but want to avoid HFCS.

Homemade Chocolate Syrup

1 cup sucanat
1/2 cup cocoa
dash of sea salt
1 cup water
1 teaspoon vanilla extract

Mix sucanat, cocoa, sea salt and water in a medium sauce pan. Whisk ingredients together and cook on medium-high heat until the mixture begins to boil. Boil for one minute. Remove from heat. Allow mixture to cool for just a few minutes.  Stir in vanilla extract.

Add Homemade Chocolate Syrup to your glass of milk to taste. Store syrup in the refrigerator.

If you look real close, you can see a reflection of me with my camera
in the round part of this cute little pour bottle.
Try to focus on the chocolate syrup. I wasn’t having a good hair day.

Homemade Chocolate Syrup

The boys have declared this Chocolate Syrup to be quite delicious.
It will be a special treat every once in a while at our house!

Now for recipe number two.  This is how I’ve been making chocolate milk for the past several years.  (Makes you wonder why it took me so long to share this, huh? I have lots of excuses.)

Now don’t freak out or anything, but I often add a few raw, farm fresh eggs into the blender when I’m mixing these up. I don’t worry one bit about getting sick from raw eggs that come straight from my friend’s farm. Their chickens are allowed to roam free all day long and eat all the healthiest chicken feed and you know…bugs. Healthy chickens means healthy eggs, and we eat them free of fear. Raw eggs are great brain food.

Okay, this post is not about the safety of raw eggs. But I did just want to let you know that if you want to add farm fresh, free ranged eggs to this Quick Blender Chocolate Milk recipe, you’ll find that the nutrition level goes WAY up, as does the creamy-richness of this chocolate milk! (I really don’t recommend putting raw eggs into this – or into anything – if the eggs are not organic, free range, farm fresh eggs. Please do your own research about this to determine what you feel is safe.)

Quick Blender Chocolate Milk

6 cups of milk
3 Tablespoons cocoa
4 Tablespoons real grade b maple syrup (give or take, depending on your taste)
1/2 teaspoon vanilla extract

Put all ingredients into your blender and mix well.

Chocolate Milkshakes

Malachi LOVES the job of serving the Chocolate Milk out of our fun blender.

So there you go. Many of you were screaming for a healthier chocolate milk recipe, so now you have not one, but two to choose from!

And now, the Heavenly Homemakers Recipe Challenge continues. I’m in the process of figuring out a healthier Onion Soup Mix recipe and have played a little bit with Angel Food Cake. The Angel Food Cake I tried first completely sank and went from four inches tall to 2 inches tall. I’m still working on it. I guess that’s why this is called a “challenge”, huh? :)

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  1. Daphne says

    I’ve made this several times and LOVE it. My husband grew up on Ovaltine but it never disolves enough for my liking and it’s never sweet or chocolatey enough. I love Hershey’s too but won’t buy it because of the ingredients. I’m so glad I found this recipe awhile back! I never have sucanat on hand so I just use regular sugar. It’s so sweet I never need the full cup though.


  2. Heather says

    I was happy to find this recipe because I happened to have Sucanat on hand. I had my doubts when the syrup tasted a lot like brown sugar from the sucanat, but when I mixed it with vanilla almond milk it was delicious.


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