Having a homemade chocolate syrup on hand that is healthy is a must when you have four growing boys. I remember growing up my mom had the Nestle’s Quick chocolate powder that we used to make chocolate milk. That is definitely not an option in my home these days as I am trying very hard to balance healthy eating habits, along with the occasional special item.
My kids drink a lot of raw milk thankfully, but recently my five year old ditched drinking milk. Shortly after he decided he didn’t want milk anymore, I noticed he was cranky A LOT and starting to go through a serious growth spurt. It is very difficult to get enough nourishing fats into my growing boys, so I decided I needed to come up with a way to get him drinking milk again. Thus my recipe for homemade chocolate syrup was birthed into existence.
My hope is that he will not need to have chocolate milk all the time, but I am happy to get the nourishment of raw milk into him regardless. My homemade chocolate syrup is very low in sugar, utilizing only the healthiest sweetener options, such as maple syrup or alternatively some rapadura or raw honey. I use only a small amount in each glass of milk and it is very rich and chocolately, so it goes a long way. I’d say he is only getting a minimal amount of sugar per glass, and thankfully, milk is already somewhat sweet on it’s own. So if you are in need of getting your little ones to drink more milk, this chocolate syrup could be a good option. I do plan on weaning him off it, as I have done that in the past and it worked out well.
- 1 cup cocoa powder (raw cacao is best, or a good quality cocoa powder that contains high amount of cocoa butter)
- 1 cup water
- ½ cup maple syrup, grade B preferably (more or less depending on your tastes), alternatively you can use rapadura, honey is okay but will make it very thick
- 2 teaspoons of vanilla extract (preferably gluten-free)
- ½ teaspoon of sea salt
- In a small saucepan, whisk together the cocoa powder, water and maple syrup.
- Bring to a slight simmer over medium heat, being careful not to burn and whisking constantly.
- Cook until well-mixed and thickened, about 4 minutes.
- Remove from heat and let cool.
- Transfer to a glass jar and refrigerate. This syrup is very rich and thick, a little goes a long way.
Ounce for ounce, chocolate has more magnesium than any other food. However, chocolate is usually high in sugar making it not a good choice to satisfy your body’s magnesium needs. Thankfully, with this chocolate syrup you can rest assured that you are getting some good minerals thanks to the good quality cacao or cocoa powder and the maple syrup.
Are you a chocolate milk lover? Leave a comment letting me know!
This post contributed to Monday Mania.
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