Before I can say “Good morning:)” Mingus exclaims, “I want chocolate milk!” Both the request and the ritual are so ingrained that Beluga, at 10 months old, began singing in his crib “I-wan-chow-mi!” – which I understood as, “Pick me up and feed me!”
The ritual began before “sugar” entered Mingus’ lexicon, back when “a treat” meant raisins. As a mother, I wasn’t yet steeled to toddler requests. Frankly, it was adorable to hear my child say, “Choc mik, pease.”
Mingus has more words now. This morning he said, “I like to drink chocolate milk because it is tasty and it makes my engine go!”
It is the first recipe that Mingus knows by heart. What are the ingredients? (1) milk, (2) cocoa, (3) sugar. From day to day, we use different “sugars” – agave nectar, honey, maple syrup and, of course, the classic white granular stuff. Each has their story, their flavor, their pros and cons in the making of chocolate milk. And, like any good addict, William knows all of these differences.
Our favorite sugar – the one we use most days – is agave nectar. It dissolves easily into the warm milk and has a lower glycemic index than other sugars.
Chocolate Milk Ingredients:
1 cup milk
1 teaspoon cocoa
1 teaspoon sugar
Pour approximately a cup of milk, a teaspoon of cocoa and a teaspoon of sugar into an 8oz mason jar. Microwave for 50 seconds. Cover jar and shake for about 15 seconds. Open, and enjoy:)