Anyone else have kids that really prefer their foods and drinks at room temperature? I know, I don’t understand it either! Anyway, this and many of my children’s other particularities often require that I exercise the problem solving area of my brain. This is how we do hot (rather, cold) cocoa at our house.
First a quick note about choosing quality ingredients. Always do your homework with where and/or how your food is sourced. This has a two fold benefit! You can limit the toxins your family is exposed to and also focus on choosing foods that are more nutrient dense.
I always opt for organic options to limit exposure to pesticides. Here is a quick read on the tip of that iceberg, https://rusticwisdom.com/organicsread.
With extracts like vanilla you want to be sure that it is actually vanilla and not some “natural flavor” (that is code for soy) alternative. Soy is a hormone disruptor that will wreak havoc on the body. Have you heard about the rise in “Low T” in men? Soy is a contributing factor.
Cacao powder is the raw form of cocoa and is actually considered a super food. The processing of cacao that leads to cocoa powder strips it of its nutrients. This is true of most food processing. Find more details here, https://rusticwisdom.com/cacao.
Raw Milk can be a more difficult to source depending on the state you live in. This link will help connect you to dairy farmer near you, https://getrawmilk.com/. Should you have access, it will greatly add to the nutritional density of this sweet treat. If not, conventional organic milk will get you down the road. The benefits of raw milk will be better addressed in a separate post.
I’m keeping this part short and sweet because it is so easy! In a half gallon glass jar (which you may already have your milk stored in) you will simply add in yumminess and shake!
I love all the things that can be done simply! I don’t even make a mess measuring, I just eyeball everything! I will leave approximate measurements to get you going though. Once combined, you may simply pour and enjoy. You may heat, over a low heat to your desired temperature as well, but that will deteriorate the nutritional quality. Some cold winter nights leave us with no choice in the matter! Cheers!
*This is not health or medical advice. Always consult with a medical professional before making any changes.
Cold Cacao
Equipment
- 1 half gallon mason jar
- 1 mason jar lid
Ingredients
- 1 half gallon raw milk or organic conventional milk
- 1/4 cup organic maple syrup
- 2 tbsp organic cacao powder
- 1 tsp vanilla extract
- taste salt optional
Instructions
- 1. In your jar of milk, you will need enough room to add ingredients. If necessary, pour out about a 1/2 cup of milk to allow this space.2. Add the maple syrup, cacao powder and vanilla extract.3. Tightly screw on a mason jar lid. You don't want any leaks.4. Vigorously shake the mason jar to mix all the ingredients. Be cautious you have a secure grip so that it is not dropped and broken. 5. You are done. Pour and enjoy. Salt may be added, to taste. 6. Refrigerate any remaining portions.
