Raw Carob Milk Warmer

Raw Carob Milk Warmer

by Michelle on January 3, 2010

Post image for Raw Carob Milk Warmer

With the new year rolling in, it’s time to get one of my resolutions started which is to post a health recipe every Sunday in the new “The Sunday Chef” column. Today’s feature is a raw milk warmer from the Nourishing Traditions cookbook by Sally Fallon, and it has a rich chocolate flavor, to get you through the cold weather months.

Unlike normal hot chocolate (which is full of corn syrup solids and artificial flavors), this drink calls for only a few basic ingredients that you may already have in your kitchen:

  • 1 1/2 Cups raw milk
  • 2 Tbsp carob powder
  • 3-4 Tbsp maple syrup or 1/4 Tsp stevia powder
  • 1 Tsp vanilla extract
  • 1 Tsp chocolate extract
  • 1-2 Tbsp nutritional yeast flakes (I omitted these as I did not have any on hand)

All you need to do is mix all of the ingredients in a glass container (I used a measuring cup) with a wire whisk. Then place in a pan of simmering water (stirring once in a while) until the drink is warm. I tried my drink first with the stevia and my second with the syrup and found that the syrup made for a more rich, flavorful drink.

{ 2 comments… read them below or add one }

Michelle (Health Food Lover) February 19, 2010 at 7:32 pm

Hi there Michelle.

This sounds so delicious! I love maple syrup & carob!

So do you place the whole glass jar with the raw milk etc. into the simmering water?

Does this still make the raw milk ‘raw’?

Michelle February 21, 2010 at 4:52 pm

Hi Michelle!

When I made this, I made just one small serving and set the glass measuring cup pictured above in the small pan of simmering water (I think that doing the same thing with a jar should work, too). I kept a close eye on it to make sure it didn’t get too hot.

According to realmilk.com, pasteurization is generally done at temperatures of 145-150 degrees F for at least 1/2 hour. I think that this recipe probably only took me about 10 minutes to warm up (and you can heat to any temperature you prefer) so I personally still view it as raw milk.

Also, according to rawmilk.org, raw milk means that the the milk is not heated over the animal’s body temperature of 101-105 degrees F so that is also something to keep in mind.

I hope you really enjoy this recipe if you try it! By the way your blog looks really interesting- I think I’m definitely going to need to try the Zesty Lime & Herb Mayo! :)

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