Fresh Milk Recipes

DSC_0004Chocolate and Vanilla Pudding Recipes

We have four favorites here that we make often and switch them around.  Most of these are modified from existing recipes from the internet, books, or family that I changed a little to suite our needs, as we do not eat any sweeteners except honey, maple syrup, and coconut sugar.

Chocolate Pudding:

6 cups of milk ( 1.5quarts)

6 egg yolks

5 tbsp of cocoa

1 cup coconut sugar

2 tsp pure vanilla

6 tbsp arrowroot

I keep about a half a cup of the milk out to mix with the arrowroot, then do not add this until the rest is real hot but not boiling.  I put the milk in a saucepan and start warming it as I am separating the egg yolks into it.  I use a nifty little gadget I got from a friend, she got it from a pampered chef party, but you can order one separator link .  Once you get all the egg yolks in you can whisk them in real good, add the rest of the ingredients except for the arrowroot in the milk.  Once pretty hot but not boiling add the arrowroot mixture and whisk until real thick then take off the heat and leave to cool at least 10 minutes.  I prefer the chocolate pudding cold, but who can wait, right?

Vanilla Pudding:

6 cups of milk ( 1.5quarts)

6 egg yolks

1 cup coconut sugar

2 tsp pure vanilla

6 tbsp arrowroot

2 tbsp butter

For this recipe follow the exact instructions from above for the chocolate pudding.  The only difference is to omit the cocoa powder and once it is thick and DONE then add the butter at the end and melt it in to the finished product.  I do prefer this one warm.

Hot Chocolate:

1/2 gallon of milk

1/2 cup coconut sugar

1.5 tbsp of cocoa

1 tsp of pure vanilla extract

pour all in sauce pot, whisk in the cocoa vigorously, and warm until it is warm to your liking,  I serve into coffee cups with a large ladle

Cajeta Milk (so we call it):

1/2 gallon of milk

1/2 cup coconut sugar

3 dashes of cinnamon

2 tsp pure vanilla extract

pour all in sauce pot, whisk in the cinnamon in vigorously, and warm until it is warm to your liking, the cinnamon will not melt into it like the cocoa and will still separate some, so mix every time before serving, I serve into coffee cups with a large ladle.  If you have ever had cajeta and could not resist trying it before it was finished while it is still in the milk stage then you can see where the desire for this taste without hours of work spawned from.  We enjoy it just as much as hot chocolate.