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It’s nutritious, delicious and not just for kids. Today we celebrate National Chocolate Milk Day. So grab a glass of Rock House Creamery’s award-winning chocolate milk and celebrate with us.
As we like to remind ourselves, chocolate milk has all of milk’s nutrients, including calcium and vitamin D. In fact, when you think about it, chocolate milk is practically health food! It is, after all, recommended as a post-workout recovery beverage because of its ability to replenish and refuel the body after exercise. It’s packed with protein and vitamins, and replenishes nutrients and rehydrates us after working out or playing hard. Getting enough servings of milk and dairy each day is essential for growing and maintaining strong bones and healthy teeth. Is it our fault if it happens to be delicious?
Rock House Creamery’s chocolate milk takes delicious to a new level, getting its unique, rich flavor from superior ingredients, such as West African cocoa beans and real cane sugar. Rock House Creamery’s milk is always fresh, with no antibiotics or hormones. Ever. Come and see how the milk gets made. Take one of Rock House Creamery’s tours or arrange a field trip for your class. Details can be found here.
In singing the praises of chocolate milk, did I mention its versatility? Not only is a glass of cold chocolate milk one of the greatest pleasures in life, but you can swap out chocolate milk in most any recipe that calls for regular milk and make those things even better. Yes, I’m saying it, you can use chocolate milk in place of regular milk to make your recipes even more chocolatey! Here are some ideas and recipes to get you started. Use chocolate milk for:
2 3/4 cups All-purpose flour
1 tbsp. + 1/4 tsp. Baking powder
1 1/4 tsp. Baking soda
1/2 tsp. Table salt
1/2 cup (1 stick) Butter, melted & cooled
1 1/4 cup Granulated sugar
3 large Eggs
1/2 cup Chocolate milk
3 1/2 tsp. Vanilla extract
1 cup Semi-sweet chocolate chips
1 cup White chocolate chips
Preheat oven to 425 degrees.
Spray a muffin tin liberally with cooking spray and set aside
Combine all dry ingredients (except raw sugar) in a large mixing bowl and whisk together. Stir in all the semi-sweet chocolate chips & white chocolate chips.
In a separate bowl, combine all the wet ingredients and whisk well.
Transfer wet ingredients into the bowl with dry mixture & mix until just combined, making sure to not over-mix.
Scoop batter into prepared muffin tin.
Bake at 425 degrees for 7 minutes, then REDUCE HEAT to 375 degrees and continue baking an additional 15-17 minutes.
Cool 5 minutes in muffin tins before transferring to wire rack to continue cooling.
1 3/4 cups All-purpose flour
1/4 cup Cocoa powder
2 tsp. Baking powder
1 tsp. Salt
1/2 cup (1 stick) butter, melted
2 tsp. Vanilla extract
4 Large eggs
2 cups Granulated sugar
1 cup Chocolate milk
1 cup Semi-sweet chocolate chips
Powdered sugar, for dusting
Preheat the oven to 325 degrees. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
In a small bowl, whisk together flour, cocoa powder, baking powder and salt until smooth.
In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
Add the dry ingredients and start mixing. Slowly add the chocolate milk, whisking until smooth. Fold in chocolate chips.
Pour the batter into the prepared pan and bake for 50 to 60 minutes. The cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust cake with powdered sugar and serve!
Learn more about Rock House Creamery Products—all sold at Farmview!
Monday–Saturday 7am – 7pm
Monday–Saturday 7am – 10:30am
Monday–Saturday 11am – 3pm
Saturdays (April – September) 9am – 1pm