I wanted to do a non-alcoholic drink this week. A friend of mine, Jackie, told me about a chocolate milk recipe by Ree Drummond of The Pioneer Woman. I decided to give it a try tonight. The recipe calls for 4 ounces of chocolate and I only had 3.
|Prep Time: 10 Minutes||Cook Time: 10 Minutes||Difficulty: Easy||Servings: 8|
- 1 cup Heavy Whipping Cream
- 4 ounces, weight Semi-sweet Chocolate Pieces (See Notes Below)
Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.
Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.
It has come to my attention that the quality/brand of chocolate used in this recipe can drastically affect how this mix performs in the fridge. Reports range from silky smooth to hard as a rock. The mix is still delicious—just expect varying results!
I was originally going to use the glass jar up there in the first picture but figured it’d be easier to use a squeeze bottle to get the liquid out when it’s cold.
Even though I only used 3 oz of chocolate it was pretty strong to me. I think I maybe put too much chocolate in the bottom of my glass. I will try it again with the kids in the morning and see how our reactions go.
Both kids took a drink of the chocolate milk, went to the cabinet and pulled out the Ovaltine. “I want regular chocolate milk!” (They did this separately.) I just made myself another cup now that it’s cold. It’s better than it was last night. Maybe it’s just growing on me.
So now they say they like the chocolate milk. I should know better than to spring a new food or drink on them when they wake up in the morning. Live and learn…