Makes: 4 (8-ounce) mugs hot chocolate
Ingredients
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2 scoops (74 grams) Creamy Chocolate Farmer Protein
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½ cup (42 grams) Dutch process cocoa powder
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⅓ cup (66 grams) organic cane sugar, or granulated sugar
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1 ¼ teaspoon (4 grams) salt
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1 ½ cups (12 ounces) filtered water, cold
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3 cups (24 ounces) Ballerina Farm A2 milk
Directions
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To a blender, add the protein, cocoa powder, sugar, and salt. Add the water and blend until smooth, scraping down the sides of the blender as needed.
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Add the milk and water mixture to a saucepan over medium-low heat. Gently warm the hot chocolate to 180 to 190 degrees Fahrenheit, whisking frequently to prevent the milk from scalding. Remove from heat.
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Divide the cocoa between four mugs and serve with whipped cream or homemade marshmallows.