Honey-Sweetened Chocolate Milk

by brenda on April 25, 2013


We got a cow a month ago. A DAIRY COW, named Violet! I have wanted a dairy cow ever since I can remember. And now we have one! The best part about having a dairy cow? Fresh, raw milk–every single day. And do you know the best thing to do with fresh, raw milk? Make chocolate milk, of course!

I mix this wonderful sweetness up in my Vitamix or pour it in a pitcher and use an immersion blender. I tried using a cheap little frothing tool from Ikea and it was worthless. 😉 Did any one else have a great grandmother with a metal chocolate milk shaker something like this? I want one of those! They make the BEST chocolate milk!

This recipe served up my family of 6. If you don’t have 6 people wanting to drink chocolate milk (or you just don’t want to share!), you can pour it into a glass pitcher with a lid and store it in the fridge for later. Shake it up when you want it, and you’re ready to go! Yum! Or decrease the size of the recipe, if you don’t absolutely love chocolate milk think you’ll be drinking this much.

Honey-Sweetened Chocolate Milk


  • 6 cups raw milk
  • 3/4 cup raw honey
  • 3/4 cup cocoa powder


  1. Combine all of the ingredients in a Vitamix.
  2. Or, use an immersion blender to mix everything in a large glass pitcher.
  3. Keep chilled until serving.
  4. Tastes super yummy in a chilled glass (stick your glass in the fridge or freezer for a while!).

This post was shared at Fat Tuesday.




{ 8 comments… read them below or add one }

Eileen @ Phoenix Helix April 25, 2013 at 10:42 am

Where’s a picture of your gorgeous cow? We want to meet her!


Kim Yamaguchi April 25, 2013 at 10:55 am

We’re going to be participating in a dairy share soon and I am so excited!! This recipe sounds simple and yummy, can’t beat that combo!


Aminah Al-Attas April 25, 2013 at 6:04 pm

Thanks for this post and your incredibly helpful information on gaps intro and diet. Our family has been working our way through the intro for the past few weeks. I have a question and can’t find the answer anywhere. I see MOST gaps “legal” desserts cooking with raw honey. Does it count as raw if it is then cooked? I’d obviously love to throw some raw honey in my almond bread and pancakes but if I do that am i eating not raw honey and is that a gaps problem? I’d love to know your thoughts. Thanks for your work, Aminah.


Clare S. April 26, 2013 at 10:53 am

so, so, so good! thanks for sharing.


Lauren @ Oatmeal With A Fork May 6, 2013 at 7:16 pm

So simple and looks delicious! My favorite type of recipe. 😀


Emily Moothart August 19, 2013 at 1:14 pm

I want to add some coconut oil to smooth out the cocoa and add a bit of good fat…any idea how much I should put in?


Emily Moothart August 19, 2013 at 4:18 pm

I added 2T coconut oil to the recipe as written, and it was amazing! The kids loved it!


Mary Callanish May 24, 2015 at 12:44 pm

Thanks for the recipe! This works out to be about 2tb of cocoa and honey for each cup of milk. We buy local raw milk and raw honey, and my daughter loved it. I refuse to buy her the corn syrup milk in the stores, and she tells me she’s the only kid at preschool who doesn’t get chocolate milk. Now I can send some occasionally. 🙂 I like the idea of adding coconut oil – we’ll try that too.


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