If you've been checking in with this blog for any length of time, you know how much I adore my weekly gallon of raw milk. Oh, the enzymes, the probiotics, the flavor! It dumped buckets of rain the first half of today, and round two looks like it's just around the corner. Hot chocolate for all! But... I don't want to overheat the precious raw milk and lose all it's goodness, so after several attempts, I am finally satisfied with this recipe:
Raw Hot Cocoa
Makes 4 cups. Prep time: 5 minutes
You don't need a Vita-Mix to make this. I'll explain the non-Vita-Mix method at the end.
4 cups raw milk
4 Tablespoons raw cocoa powder
4 Tablespoon grade B maple syrup
1/2 teaspoon vanilla extract
Pink Himalayan salt
(optional)
(optional)- Put all ingredients except salt in the Vita-Mix. Blend on high for three minutes, or until it's warm enough for your taste, but not over 105 degrees (when the enzymes begin to die off).
- There will be lots of foam on top. Ladle the foam off the top into a bowl. Set aside.
- Pour the hot cocoa into mugs (or mason jars like we did, hehe) then spoon desired amount of foam on the top.
- Sprinkle very small amounts of pink Himalayan salt on top to add festive color and a hint of salty goodness, nourishing trace minerals included.
If you don't have a Vita-Mix, carefully whisk all ingredients in a pot over medium-low heat, right before it gets to 105 degrees. In any kind of blender, blend 1/2 cup of the hot cocoa on high until it's frothy.
Trying it out on my test subjects...
Success!
Well, almost 100% success. Three of my four kids loved this recipe; the salt, froth and all. As you can see, 5-year-old isn't sure. She resolved to be a purest, and prefers her hot cocoa froth and salt-free, thankyouverymuch. But she does like the hot cocoa recipe, sans salt and froth.
