Raw Chocolate Milk
June 19, 2026 • 0 comments
There's nothing quite like a cold glass of raw chocolate milk. Rich, creamy, and naturally sweetened with real cocoa and maple syrup. It's also one of our favorite tricks for using up raw milk that's starting to turn a little tangy. Soured milk doesn't mean ruined milk, and a splash of chocolate syrup transforms it into something the whole family will be asking for again and again.
- Prep Time:
- Cook Time:
- Servings: 16
Ingredients
- (1 cup) Cocoa Powder
- (1 cup) Maple Syrup, 1 quart
- (1/2 teaspoon) Sea Salt
- (3/4 cup) Water
- (1 gallon) Fresh Raw Milk, 1 gallon
Directions
- Combine syrup ingredients: In a small saucepan, whisk together 1 cup cocoa powder, 1 cup maple syrup, 1/2 teaspoon sea salt, and 3/4 cup water until smooth with no clumps.
- Bring to a boil: Place over medium-high heat and bring to a boil, whisking occasionally.
- Simmer: Reduce heat and simmer for a few minutes, whisking occasionally, until slightly thickened.
- Cool the syrup: Remove from heat and let cool completely. The syrup will continue to thicken as it cools.
- Store the syrup: Pour the cooled syrup into a sealed jar and store in the fridge.
- Make the chocolate milk: For each glass, stir 1-2 Tablespoons of syrup for every 1 cup of milk. Do this to taste. Mix well until fully combined, and serve cold.
Notes
This recipe makes is enough chocolate syrup for 16 rich glasses of chocolate milk (using 2 Tablespoons of syrup per cup), or up to 32 lighter glasses (using just 1 Tablespoon per cup).
Keep the syrup in a sealed jar in the fridge for about a week, and make chocolate milk on demand, glass by glass, whenever the craving hits. Or, if your family's going to drink it fast, mix the whole batch into a gallon of raw milk at once for grab-and-go chocolate milk all week long.
