Isn't cold chocolate milk about the best thing? It's so rich and creamy and sweet and chocolatey! I just love it. Early in our marriage I drank Borden chocolate milk like I was a school child, but haven't had any recently as I switched to coffee as a morning beverage. Right now our cows aren't in milk. It won't be but a couple of weeks and LuLu should be calving, so we will have plenty of fresh cow milk from here on out. With no cow milk for a while from our girls, we've been making do with goat milk, drinking about a quart of goat kefir smoothie with raspberries, honey and cinnamon every morning. Goat kefir is great, as is goat cheese and goat milk caramel. I'm not a big fan of drinking straight goat milk. It's not bad, it just has a different taste that I can't quite seem to get accustomed to.
To mix things up and make things interesting, Tricia decided to make some chocolate goat milk, and let me tell you - it's delicious. Velvety smooth. Here's a quart of it right here, freshly made for consumption:
The recipe is simple and easy to make. You'll need the following:
- 1 quart raw goat milk (of course you can swap out cow milk)
- 2 Tablespoons maple syrup
- 2 Tablespoons cocoa
- 1 egg yolk
- 1 pinch salt
Beat the yolk and pour everything in the quart jar with the milk. Put the lid on top and shake vigorously. Chill the chocolate milk to the desired coldness. Make sure you shake one more time as the cocoa likes to settle on the bottom.
The only thing left to do is drink it. Bottoms up. Delicious! Nothing left but a chocolate bubble in the bottom of the mason jar.
We'll be making more of this for sure!
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