The problem with chocolate milk is the same problem with butter milk. I can't find any that's not. "low fat".
Considering that the brain is still developing at 5 years of age (90% developed) and a child’s body continues to grow at all stages of development, fat is a critical part of any child’s diet.http://www.raisehealthyeaters.com/2011/07/kids-nutrition-part-3-dietary-fat-for-children-are-we-missing-the-mark/
Michelle O is wrong about her butter ban!
Use white milk and add your own chocolate. If I get a minute I’ll post a recipe for some chocolate sauce that’s WAY better than Hershey’s or similar store-bought stuff. We use it primarily on ice cream, but it does make great chocolate milk.
Use white milk and add your own chocolate. If I get a minute I’ll post a recipe for some chocolate sauce that’s WAY better than Hershey’s or similar store-bought stuff. We use it primarily on ice cream, but it does make great chocolate milk.
Here’s the recipe. It’s awesome — much better than the crappy flat-tasting Hershey’s.
1 cup cocoa powder
2 cups sugar
1½ cups water
3 cubes butter
1 tsp salt
1 tsp vanilla
Mix everything but the vanilla in a large pan and stir to wet the dry ingredients. Cook over medium-high heat till butter and sugar are melted and liquid is homogenous. Lower heat to a high simmer and cook for 12-15 minutes. Should be at a low boil. Stir every couple minutes with heat-resistant spatula and make sure nothing’s cooking onto the bottom of the pan. You’ll have to learn to recognize the texture that indicates it’s done cooking to the consistency you like (longer cooking makes thicker fudgier sauce), but 12-15 minutes should at least get you in the ballpark. When done, add vanilla, stir in thoroughly, cook for another 30 seconds or so, and you’re done. Makes about 1 quart.
I’m with you, Graybeard; I can’t stand low fat milk. BLEECH.
Regards,