How to Make Homemade Chocolate Milk with Maple Syrup

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Homemade Chocolate milk is a delicious treat that is perfect for the whole family! By making your own chocolate milk, you can enjoy the deliciousness of rich chocolate with the nutritional and probiotic benefits of raw milk. 

Why Raw Milk?

Raw milk contains a lot of good bacteria, enzymes that allow for proper absorption of vitamins, minerals and nutrients along with the essential fatty acids. It is possible that pasteurization and homogenization changes and/or destroys these amazing features of milk. 

I’ve also found that raw milk and dairy products made with raw milk are easier for me to digest. I don’t get any “lactose intolerance” symptoms when I consume raw milk or raw milk products. 

The Chocolate Sauce

Cocoa Powder

You will see this recipe calls for cocoa powder. While the type of cocoa powder can impact the flavor of your chocolate milk, it does not matter which kind of cocoa powder you use. Just be sure to use one that you enjoy the flavor.  This recipe also works well if you prefer to use carob powder instead of cocoa powder. 

Sweetener

Maple syrup is what I use as the sweetener for this chocolate milk. The liquid consistency easily distributes into the mixture without a ton of effort. Using a local and pure maple syrup allows you to enjoy this treat knowing this minimally processed sweetener will also contribute some added natural minerals. 

If you are looking for another minimally processed sweetener option, you could substitute honey instead of maple syrup. If you choose honey as your sweetener, be aware that you may want to first whisk the honey with a half cup or so of milk before adding it to the whole mixture. Mixing the honey into the milk until fully distributed will ensure the sweet honey doesn’t just fall to the bottom of the milk.  

Salt

Be sure not to skip the salt! While the amount of salt in this recipe is small, it has a great impact. Adding salt to this mixture brings out the sweetness and enhances the flavor of the cocoa powder. For extra minerals, use a high quality natural sea salt like Redmond Real Salt.

Vanilla Extract

Adding vanilla extract to your chocolate milk adds a subtly sweet flavor that will make your chocolate milk have a well rounded and delicious taste! 

Looking to learn how to make your own Vanilla extract? My Homemade Vanilla Extract is simple and only uses 2 ingredients to make. After you make vanilla extract, you can make this Homemade Vanilla Bean Paste with the same vanilla beans to enhance any baked good or this chocolate milk!

Ingredients and Tools for making Raw Chocolate Milk

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½ Gallon Raw milk 

The Chocolate Sauce

1/2 cup Cocoa powder

3/4 cup Maple syrup

1  tsp Salt

2  tsp Vanilla extract

Liquid measuring cup or small bowl

Small whisk

Directions

Combine all chocolate sauce ingredients in a liquid measuring cup or small bowl and whisk until well combined. 

Add chocolate sauce to half gallon of raw milk.

Secure an airtight lid and shake well until all chocolate sauce is evenly distributed.

If you don’t drink all of the chocolate milk right away, be sure to shake before pouring a glass. The chocolate will settle at the bottom of your storage jar. A few shakes and it’ll be evenly distributed again! 

Enjoy!

Homemade Chocolate Milk Storage

If fresh milk is used here, this mixture will stay good for about a week if stored in glass and in the back of your refrigerator. 

If you don’t drink all of the chocolate milk right away, be sure to shake before pouring a glass. The chocolate will settle at the bottom of your storage jar. A few shakes and it’ll be evenly distributed again! 

Homemade Chocolate Milk FAQ:

Why use Raw Milk?

Raw milk contains a lot of good bacteria, enzymes that allow for proper absorption of vitamins, minerals and nutrients along with the essential fatty acids. It is possible that pasteurization and homogenization changes and/or destroys these amazing features of milk. 

I’ve also found that raw milk and dairy made with raw milk is easier for me to digest. I don’t get any “lactose intolerance” symptoms when I consume raw milk or raw milk products. 

Does it matter what kind of cocoa powder I use for chocolate milk?

You will see this recipe calls for cocoa powder. While the type of cocoa powder can impact the flavor of your chocolate milk, it does not matter which kind of cocoa powder you use. Just be sure to use one that you enjoy the flavor.  This recipe also works well if you prefer to use carob powder instead of cocoa powder. 

Why use maple syrup for making chocolate milk?

The liquid consistency of Maple syrup easily distributes into the mixture without a ton of effort. Using a local and pure maple syrup allows you to enjoy this treat knowing this minimally processed sweetener will also contribute some added natural minerals. 

Can I use a different sweetener?

If you are looking for another minimally processed sweetener option, you could substitute honey instead of maple syrup. If you choose honey as your sweetener, be aware that you may want to first whisk the honey with a half cup or so of milk before adding it to the whole mixture. Mixing the honey into the milk until fully distributed will ensure the sweet honey doesn’t just fall to the bottom of the milk.  

Do I have to add salt to this chocolate milk? 

Yes! Be sure not to skip the salt! While the amount of salt in this recipe is small, it has a great impact. Adding salt to this mixture brings out the sweetness and enhances the flavor of the cocoa powder. For extra minerals, use a high quality natural sea salt like Redmond Real Salt.

How long does this chocolate milk stay good for?

If fresh milk is used here, this mixture should stay good for about a week if stored in glass and near the back of your refrigerator. 

Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.