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 fearRaw 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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Comments

  1. Kelly says

    Just tonight my oldest son asked, “Mom, could you go online to one your healthy food websites and find a healthy chocolate milk recipe?” And then I see this minutes later! AWESOME!! Thank you so much for sharing both recipes. We are going to try them tomorrow and have a taste test to see which one the boys like best. Like you said, this will make a nice every-now-and-again treat! I am also thinking these both will make a nice hot chocolate too? Or do you have an tips on that as well? Thanks again!
    Blessings, Kelly from The Nourishing Home
    http://www.facebook.com/TheNourishingHome

    [Reply]

    Laura Reply:

    Here’s my hot cocoa recipe: http://heavenlyhomemakers.com/hot-cocoa

    But yes, I think that chocolate syrup would work easily if you add it to warm milk for a quick hot chocolate!

    [Reply]

    Kelly Reply:

    Thank you so much for your reply. Duh! I should have just searched your site. Apologies! Appreciate your kindness! :)

    [Reply]

    Kelly Reply:

    We made this tonight – it was SO YUMMY! My boys absolutely loved it! Thanks again! You are such a blessing!
    :) Kelly

    [Reply]

  2. says

    How many eggs do you put into 6c milk? The whole things or just the yolks?

    [Reply]

    Laura Reply:

    I usually do 4 eggs, and I put the whole thing in. I used to separate the egg and just put the yolk, and now I’m lazy and do the whole thing. Originally I was feeling like I wouldn’t like the texture the whites created, but since they’re all blended up, I don’t even notice.

    [Reply]

  3. Kari says

    For making chocolate milk with a powdered variety, I use my Shaklee cocoa protein. It has well, cocoa and protein.Yummy and energy.

    [Reply]

    Laura Reply:

    Is that what you used to make the “candy” at Christmas time? :)

    [Reply]

  4. Coral says

    Wow this tasted just like Nesquick (meant as a compliment:) from when I was growing up. I made 1/3rd the recipe and added one raw egg. Delicious!

    [Reply]

    Coral Reply:

    The second recipe

    [Reply]

  5. says

    Can’t wait to give my two little nieces the chocolate milk switch. They are hooked on the store bought liquid chocolate, but I won’t buy it for my house. This sounds yummy on ice cream sundaes too.

    [Reply]

  6. says

    Ooooh! Thank you SO much! My husband loves chocolate milk as a night snack and I CRINGE when he grabs the Hersheys syrup out of the fridge (which he bought). He isn’t very health conscious, but will eat what I make. I am so excited to make this for him and not cringe!! How long can this keep in the fridge (I would not use eggs). Thanks!

    [Reply]

    Laura Reply:

    I’ve only just tried it this one time, but with the ingredients involved, I would think it last quite a while in the fridge. Couple months maybe?

    [Reply]

    Becki Reply:

    I know it WOULD last a couple of months in the fridge, but it never has lasted more than a couple of weeks at our house. Then it is empty and my husband is complaining that there is no chocolate in the house again….

    [Reply]

  7. Kellie says

    I’ve been using the first recipe for some time now. It tastes so much better than the store bought kind, and it is wonderful on homemade ice cream, too!

    [Reply]

  8. Christine Hampshire says

    I use alot of Ovaltine. Is this healthy/ unhealthy?

    [Reply]

    Laura Reply:

    I just looked up the ingredients in Ovaltine, and while it’s not the worst thing I’ve ever seen, I’d probably avoid using it very often. At least it uses sugar and not HFCS!

    [Reply]

  9. Melinda says

    This could not be more timely – I was just wondering about this over the weekend! We have been using Midnight Moo from Trader Joe’s but I figured there must be a less expensive, healthier version. TJ’s Moo is organic and does not have any corn syrup, but still – I already have the ingredients you mention and buy them in bulk and much cheaper than bottles of Midnight Moo! I knew you would have something. Thanks so much. I am going to try both and see what the kids (and hubby) like best.

    [Reply]

  10. Kathy says

    Hey, thanks for this. We’ve toyed with a version of the first recipe you mentioned, and it didn’t turn out very thick– so it was not such a great addition to vanilla ice cream. It would have been fine with milk, though, now that I think of it.

    My husband loves Magic Shell, and I’d looked online for recipes for that. Found one that is the only thing we use now for the occasional ice cream treat. One part coconut oil and two parts (by weight) of chocolate chips. A dash of salt, and melt it all together. Once it cools it’s solid, so we usually have to warm it up to make it pourable. But it’s GREAT, and it also makes a killer chocolate covered banana (I use frozen bananas)…

    Thanks for all your efforts, Laura!

    Kathy

    [Reply]

  11. Courtney says

    As a farmer’s daughter, I just wanted to point out that even free range, organic eggs can contain salmonella. In general, your chance of contracting salmonella poisoning from any egg is very low, but you are taking a risk any time you consume a raw egg.

    I grew up eating plenty of raw cookie dough and lived to tell, but knowing what we do now, I choose not to take that risk with my family, just to be on the safe side.

    [Reply]

  12. Deanna says

    My son says you could take out the cocoa and add strawberries to make pink milk. What do you think?

    [Reply]

    Laura Reply:

    Yes, I’ve blended up strawberries in exchange for the cocoa before and it IS like strawberry milk (although there are little seeds and bits of strawberry in it!).

    [Reply]

    Rebekah Reply:

    We do this often! I like to use frozen strawberries and it makes great pink milk =)!

    [Reply]

  13. Trudy says

    We are so addicted to chocolate raw milk eggnog (just like yours). It just feels so good going down and makes our bodies feel so good.

    [Reply]

  14. says

    can’t wait to try this! we had been buying nesquik b/c that doesn’t have the hfcs, but id love to make a homemade version as the nesquik is pricy!

    although lately they have been hooked on cinnamon/sugar milk!

    [Reply]

  15. Shawna says

    FYI: We have a local honey guy that just told me today that he is working on a chocolate syrup with his honey.
    We make hot chocolate and then put it in the refrigerator for chocolate milk later, umm good.

    [Reply]

  16. Beth says

    Laura,

    Thanks for the great syrup. I have tried Trader Joe’s or some other similar brand and while it was “better” it still has stuff I would rather skip.

    As for the angel food cake, that challenge was issued by me. My only attempt at it was to take my Betty’s cookbook and make hers using organic unbleached flour and sucanat instead of the sugars. It calls for part powdered and part white. I made powdered in the blender just like you taught us.

    The cake was yummy. Definitely a richer flavor and delightful with peaches I canned over the summer and whipped cream.

    I will be anxious to see what you come up with for this one. :) Thanks for working on it. I’ll bet the boys love when you have to try more than once on recipes like this! :)

    [Reply]

  17. says

    THANK YOU SO MUCH!!! I have two boys that won’t touch eggs and I love that I can sneek them in tot his chocolate milk! We have a terrible habit of drinking warm chocolate milk every morning (homemade from raw milk)and if we’re going to continue with it I feel so much better about it with the eggs. At least this way there is a little bit of good in with the “bad”. LOL! Thanks again!

    [Reply]

  18. Carol E. says

    Laura,
    Where did you get the little glass mugs with handles?

    [Reply]

    Laura Reply:

    I got them years ago at a garage sale. Aren’t they fun?! :)

    [Reply]

    Julie Grinnell Reply:

    Carol, I got one that looks just like Laura’s, with a little stopper in the top, at Wal-Mart for 3 bucks :).

    [Reply]

  19. says

    We usually just do cocoa, white sugar, and water for the syrup, and add that to milk. Not as healthy as using the sucanat but at least there’s no corn syrup in it!

    For the raw eggs…..we love them! But we only eat the raw eggs from our own birds. I’ve heard too many scary stories of commercial ones to dare eat those uncooked. I’m expecting though, so I do steer clear of any raw eggs right now, even though I’d eat ours any other time.

    And chocolate milk with a raw egg in it – so RICH. YUM.

    Oh – Kathy – we make Magic Shell like that too. We don’t measure it so much, but it works. We love that!

    [Reply]

  20. Sarah Lee says

    Thank you!!! Thank you!!! I have been looking at the chocolate milk powdered mixes and the pre-made chocolate milks in our store and they both have yucky things in them like high fructose corn syrup…but my son LOVES his chocolate milk! I’m so excited to have something else to offer him now!

    [Reply]

  21. Melinda Keepers says

    I just wanted to say thank you! I made the chocolate syrup last night and it was awesome! My girls are very thankful also since I had elimated Hersheys chocolate syrup from our diets!!

    [Reply]

  22. Jennifer Faison says

    I can not tell you enough how THRILLED I was to find your recipe for the chocolate syrup! I had about decided I was solely responsible for the success of Hershey’s because of the amount of choc. milk my girls (and husband…a closet choc milk addict) drink. I managed to cut them down to 3 cups a day (meal times only), but I felt so twisted and wrong for putting that dietary disaster sludge in our glowingly healthy locally farmed organic milk (pardon my enthusiasm…I’m still in the “WE’RE GOING ORGANIC AND GONNA BE UBER HEALTHY!!!” phase of our transition)
    Anyway, point being, thank you, thank you, thank you! My girls not only LOVED the taste and the fact that it’s healthy (in comparison at least), they think it’s so cool that Momma made it! They are 3, 4, and 5 by the way, so I’m soaking up all the “awesome momma-ness” I can get!

    [Reply]

  23. Carla says

    The first recipe for chocolate milk is kid tested mother approved. We loved it. Even my Son who has been anti milk for a few weeks drank a glass. Yeah If I can get him to drink this milk it is better than nothing. I used just a regular teaspoon to measure this and one is all we needed for an 8 oz glass of milk. My Son said we needed to heat it up for hot chocolate what a smart 5 year old.

    [Reply]

    Carla Reply:

    You can pick up the little bottles with the handle on at Walmart.
    They only cost a few dollars, but I also picked up a few cute ones at
    a yard sale.

    [Reply]

  24. says

    I just made this and it is REALLY delicious! I did add about 1 tsp molasses to it as I couldn’t find sucatat in my store so i had raw sugar and realized they weren’t really the same! yum!

    [Reply]

  25. says

    I just made the chocolate syrup and it is amazing! I’ve started making kefir recently and I’m trying different things with it. Smoothies are always a hit at our house. But, chocolate kefir sounds worthy of trying, too. :0)

    [Reply]

    RaShell S Reply:

    What a great idea! We drink kefir smoothies most days. I never thought about a chocolate one. Hmmm… not sure I want to go down that road. It might be TOO yummy! :)

    [Reply]

  26. says

    *Hello, my name is Julie, and I am a chocolate milk addict*

    Seriously, I drink 3 or 4 glasses a day. I was so happy to find this recipe (recipe #1). I know, I know, too much of anything isn’t good for you, but at least I feel better about it now LOL. I make around 2 batches a week, and of course the first glass is always made with still-hot syrup because I am too impatient to wait for it to cool :D
    The only difference is I used turbinado sugar instead of sucanat.
    Thank you for such an easy, yummy recipe!

    [Reply]

  27. Thanks Laura says

    Hey thanks so much for this wonderful recipe. We all like heathy recipes and their kinda hard to find……… sometimes.

    [Reply]

  28. April says

    Can the sucana be brown sugar instead in the recipie? I can’t find it at my store but have brown sugar. Thanks!

    [Reply]

    Laura Reply:

    Yep, that’ll work!

    [Reply]

  29. Kristine A says

    Love the chocolate syrup! Made it today and used a bit in my iced coffee. YUM!!! Thanks for the recipe….and please keep them comng. In fact…I made 5 of your recipes today!

    [Reply]

  30. crystal says

    I having been thinking about how to make chocolate syrup all summer since I threw out the bad stuff. Thanks for the post.

    [Reply]

  31. Laura says

    We sometimes use Carnation Instant Breakfast Essentials Drink Mix to make chocolate milk and hot chocolate. Is that a bad choice? Thanks for all you do, we appreciate you!

    [Reply]

    LindseyforLaura@HHM Reply:

    Well…it’s maybe not the best. :) The ingredient list (I looked it up online) has a few things to steer clear of.

    [Reply]

  32. says

    I read another post that you don’t use soft white wheat berries because it doesn’t make sense to keep two kinds when the hard berries still work for baking. But if you’re trying to make an angel food cake, you might want to try the softer, finer, lighter flour.

    [Reply]

  33. Kim says

    I came here in search of a chocolate milk recipe, but as a chicken farmer, I felt the need to point out that a farm fresh organic, cage free bird is just as likely to give you food poisoning as a conventional egg. (albeit the risk is low all the way around)It doesnt have anything to do with the animals nutrition or how its raised, just the fact that eggs come out of the possibly salmonella infected rear end of the chicken. All birds wild and farmed, are likely to be infected with salmonella just as all human has e.coli living in our guts. Just because something is organic and all that, doesnt make it a risk free food.

    [Reply]

  34. Christina D says

    This makes the best chocolate milk I have ever had! I used the first method to make the chocolate syrup, it’s so good. I’ve been tossing some of it in my yogurt for breakfast too, shh… don’t tell my two year old.

    [Reply]

  35. says

    OK… what did I do wrong? I filled up my blender (6cups of milk and the rest including 1 fresh egg from our hens), that looks identical to yours, then when I turned it on, it got soooooo bubbly that it started pouring out the lid and areas… I filled 1 cup for my son, then went to blend again and it bubbled up over the top again… so I poured out 2 more cups and was able to blend mess free and it tasted sooo good the my 3yr old drank 2 full mason jars full :D
    I just cant figure out why mine ended up sooo frothy… it was only set on the first setting on the blender

    [Reply]

    LindseyforLaura@HHM Reply:

    I am not sure why it would do that. Maybe just use half of the ingredients nest time and see if that works.

    [Reply]

  36. Gary Hamilton says

    I just want to be sure I understand the recipes. The first recipe makes chocolate syrup used to make chocolate milk. The second recipe is for chocolate milk. The recipe works with or without the eggs, right? If I use the eggs, how long will it last in the refrigerator? I want to make a gallon at a time as my boys drink a lot of milk and chocolate milk every week.
    This is my first visit to your website and it looks very interesting. Thank you.

    [Reply]

    Laura Reply:

    Correct, you don’t have to use eggs and the recipe will still work. I’ve never made it and kept it in the fridge before (we just drink it right away) so I’m not sure what to tell you on how long it would last. A few days probably?

    [Reply]

  37. SAMMY says

    You have created a very nice website, informative and friandly.
    But,you can’t tell people that eating free range raw chicken eggs is somehow safer than store bought eggs. That has nothing to do with fact that they are taking the risk of digesting samonella! Regardless of where the eggs come from the risk is still the same and to imply otherwise is completely irresponsible. I too add raw eggs to protein shakes but I do it knowing full well I am taking a risk however small it may be. Please post a warnig with your information when it is warrented. People may get the wrong idea.

    Thank you

    [Reply]

  38. JulieJ says

    We just made a double recipe of the chocolate syrup to refill the Hershey’s syrup bottle. The syrup is a lot thinner than Hershey’s syrup. Is this normal?

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes, is is thinner, but still just as good! :)

    [Reply]

  39. Margaret D says

    My son has been looking for a chocolate powder mix that does not have soy/soy lecithin. I suggested to him yesterday that we just make a syrup. I will have to show this to him and give it a try.

    [Reply]

  40. Patrice says

    Can you recommend a replacement for sucanat? Thanks!

    [Reply]

    LindseyforLaura@HHM Reply:

    Try maple syrup or brown sugar.

    [Reply]

  41. Melanie says

    GREAT recipes! I can’t wait to try them out!

    On an unrelated note, I just REALLY need to comment about your statement on eggs. I am in no way against raw eggs, I’ve eaten raw cookie dough my whole life and my kids will do so also someday but your comment about the safety of raw eggs is very skewed. The health of the chicken does play a role in the safety and integrity of the egg, but just because the eggs are “organic, free range, and farm fresh” does not mean they pose no threat to you. Bacteria do not differentiate between free range or cage fed, farm fresh or store bought.

    I fully support raising a happier and healthier chicken and support local farms, but please do not think that fact alone makes your eggs completely safe.

    Blessings =)

    [Reply]

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