RAW Milk Chocolate Milk Recipe, or A2A2 (real food, Ancestral, Keto) (2024)

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RAW Milk Chocolate Milk Recipe provides a nourishing, refreshing treat without all the unnatural ingredients found in pasteurized chocolate milks. Plus, living probiotics and the easy digestion that comes with built-in digestive enzymes.

If you can’t access raw milk, but want a healthier dairy option than the usual pasteurized milks available, you may also look for A2A2 Milk in the market, which is becoming a lot more popular and available. Choose the 100% Grass-fed option.

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Why drink raw milk

“Drink your milk so you grow up big and strong!” was a popular adage in the 1940s when parents responded to federally subsidized milk ads, ads approved by FDR as part of the president’s New Deal plan to increase the demand for milk.

Almost 75 years later among raw milk enthusiasts, “Drink your milk” can be spoken as truth. For, of course, the implication is, “It’s good for you.”

NUTRITION

Raw milk hits on something visceral. Raw milk traces back for all of us, even those of us who were raised on formula, to nursing — to “Mommy’s milk”.

Breast milk, whether from animal or human, is rich in living enzymes, protein, good cholesterol, and even probiotics. It is alive and teaming with the essence of life, that which is needed to gently sustain a new life.

Something so basic and so complete continues to nourish grown-ups and kids alike, with a beautiful, although no longer complete, profile of nutrition.

DIGESTIVE ENZYMES

Raw milk contains an enzyme, lactase, that functions to break down milk sugar: lactose. Raw milk also contains enzymes that encourage the human gut to produce lactase. (sources 1, 2)

While many people purchase lactose-free milk, raw milk is created to self-digest. The lactase breaks down the lactose, so there’s no reason to remove the lactose.

But with pasteurized milks, the lactase is killed, and that’s why milk is oftentimes hard for people to digest.

GENTLE

Amazingly, many on the GAPS Diet, those of us with unusually compromised gut health, as we begin to heal, can tolerate raw milk. Even before reintroducing into a limited diet white potatoes or gluten-free grains, raw milk, for many, becomes again a life-giving food.

WHAT’S IN STORE-BOUGHT CHOCOLATE MILK

I have seen moms try to make their kids drink conventional, pasteurized milk by adding chocolate syrup to it.

Of course conventional milk is not a health food, coming from poor cows that are literally fed garbage, GM grain and antibiotics. Chocolate syrup is full of sugar, and, depending on the brand, often made with corn syrup.

The millions of people who get stomach aches from milk should stop drinking it, if they can’t access raw milk or A2A2 milk.

But RAW Chocolate Milk 🙂 has an incredible appeal.

WHICH SWEETENER IN RAW MILK CHOCOLATE MILK

This recipe presents living nutrition, with a sweet, milk chocolate-y flavor.

STEVIA OPTION

The original Raw Chocolate Milk recipe below is sweetened only with stevia, and is intentionally milk, not dark, chocolate — so contains just the right amount of cocoa for those who may be sensitive to caffeine (or too much copper).

It’s a classic-flavored drink.

Stevia is great for those doing Keto. It’s also great for those who don’t want any change in blood sugar levels.

HONEY OR MAPLE SYRUP OPTION

If you’d rather use a fully natural sweetener like honey or pure maple syrup, great! This is what I do now, too. Sweeten to taste:

• Start with 2 teaspoons honey or maple syrup per serving.

GELATIN IN RAW MILK CHOCOLATE MILK

This recipe also features sustainably-sourced gelatin, which means…voila!: you have a lovely chocolate pudding for school lunches, snacks or dessert, if you choose to chill the milk — as well as the gut-healthy benefits and protein that gelatin provides.

Ingredients in Raw Chocolate Milk

Gelatin is used to create the perfect texture of chocolate milk, and it also reduces settling.

• raw milk
• filtered water
• fair trade cocoa
• sustainable gelatin
• stevia, or for non-low carb, if preferred: honey or pure maple syrup

How to make Raw Chocolate Milk

The reason we heat this recipe at all is 2-part:

• to make the cocoa bloom — so we get the full chocolate flavor, and so it’s not raw tasting
• and, to include gelatin in the recipe, which needs to be heated and gives the best mouthfeel to the recipe.

But, we don’t want to heat the milk, because it’s raw, and that’s the whole point. This recipe protects the raw milk, while still giving us the best flavor and texture.

Here’s how:

1. Place the water in a small saucepan.
2. Sprinkle the gelatin over its surface and allow the gelatin to dissolve for one minute.
3. Add the cocoa and sweetener and whisk all the ingredients until they are well incorporated.
4. Heat the water over medium heat, stirring or whisking constantly, for about 1 to 2 minutes, until the water is steaming but not yet simmering.
5. Allow the chocolate to cool at room temperature for 15 minutes.
6. Pour it into a glass and add the cold raw milk. Enjoy!

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Other milk recipes you’ll enjoy:

• Fermented Nut and Seed Milks
• Homemade Macadamia Nut Milk
• Vegan Bean Milk
• Avocado Milk