RAW Chocolate Milk Recipe

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

“Drink your milk so you grow up big and strong!” was a popular adage in the 1940’s 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 with truth. For, of course, the implication is, “It’s good for you.”

For me 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.

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.

I have seen moms try to make their kids drink conventional, pasteurized milk by adding chocolate syrup to it. This practice is based on ignorance.

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 GM corn syrup.

The millions of people who get stomach aches from milk are usually responding to a pasteurized product that no longer contains lactase, the digestive enzyme required to break down lactose.

But RAW Chocolate Milk has an incredible appeal.

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

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 provide.


  • 2/3 cup raw milk
  • ¼ cup filtered water
  • 2 tsp. cocoa
  • 1 tsp. gelatin- Here’s an affiliate link to buy sustainably-sourced gelatin: Vital Proteins Pasture-Raised
  • 1/8 tsp. powdered stevia or 8 drops original[1] liquid stevia, NuNaturals brand (or sweeten to taste with other stevia brands)


  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 stevia and whisk all the ingredients until they are well incorporated.
  4. Heat the water over medium heat, stirring or whisking constantly, for about 1-2 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.

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  • Drink the chocolate milk now or refrigerate it for 20 minutes so it is colder.

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  • Chill the milk for two hours or longer, in 2-3 smaller ramekin-size containers, with optional lids, if you wish to serve the milk as chocolate pudding.

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  • Substitute grass-fed heavy cream for all or part of the raw milk if you want an extra creamy pudding.

[1] NuNaturals has now created a glycerin-based liquid stevia which is sweeter than the original alcohol-based product. Use less if you choose this product.

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Comments 4

  1. This sounds great, I had not thought to add gelatin to chocolate milk. We drink raw milk only, and occasionally my kids do like flavored milk, so I will try this next time.

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