This is a recipe I picked up from a friend and made recently for a family gathering. The kids loved it.
It’s a great summer drink, for sure. I’m always trying new flavors, so you may want to try it out next time you have a kid.
So the recipe, salt in milk, is a simple one. It’s made with cocoa and milk. In the past, I’ve used milk that’s been pasteurized. In the case of milk in this recipe, it’s raw. However, it’s worth noting that the milk in this recipe is not just milk, but a combination of milk and cocoa powder.
I think its an excellent drink. It is simple and tastes great, and it’s a great way to use up what you’ve got. I love it.
So my question is, is it worth making a double batch? Its a pretty good drink, and I think it is easy to make.
No. I say no. It’s not worth making a double batch because you will quickly run out of cocoa powder. If you’re going to make a double batch, I would suggest only making it once. The reason I say this is because making double batches of milk is a pretty inefficient way to use up milk. Most importantly, because making a double batch will most likely lead to a disaster like I found out just in the week I made this recipe.
I had a few half-finished batches of this recipe, and I know that I had to stop after two or three days because the cocoa powder was no longer being dissolved. As a result, I went back and made some more batches and they turned out great.
By the way, if you’re making this recipe, don’t use unsweetened chocolate milk. You can make it by adding some unsweetened cocoa powder to milk in the morning and sweeten it with some sugar. I also added some cream to my recipe and it worked great too.
I have no idea why, but I can’t stop eating chocolate milk. I guess it’s because I don’t need any sugar, and it tastes fantastic, but I don’t know what else to add.
I’m always looking for new ways to use up some of my sugar. I tried the homemade ice cream with some chocolate sauce, but it ended up being too chocolate-y. I’d like to try adding some coconut flour or brown rice syrup or something like that to make it more like a chocolate ice cream. Also, I’m guessing that the ice cream is made with real coconut milk, not the fake stuff made from cornstarch.