I mean, it had vitamins added to it. And “less sugar than other leading brands!”
This is not a part of my SAD story that I’m proud of.
Now that we’re a raw milk (or at least low-temp pasteurized) drinkin’, refined sugar avoiding, processed food abstaining family, we don’t use store bought chocolate milk mixes anymore.
I’ve already shared my yummy recipe for homemade chocolate milk powder. It is shelf stable and certainly hits the spot. But, sometimes I crave a dark chocolate taste that the powder, with its lighter caramel undertones, doesn’t give me.
Also, this chocolate syrup recipe is easier to make. No food processor required!
It stirs easily into milk, as well, with no clumps of sugar to dissolve.
Oh! And most importantly . . . the boys love it!
Now, enough about how fabulous it is.
Here’s the recipe!
1. Whisk all the ingredients together in a bowl.
2. Pour into an airtight container.
3. Store in the refrigerator.
We use about 1-1 1/2 tablespoons of chocolate syrup to 8 ounces of milk.