Although I, SensitiveHusband, don’t have any food sensitivities, I’ve come to embrace the use of natural, low glycemic index sweeteners. I haven’t cut all refined sugar from my diet, but I have greatly reduced it since SensitiveEconomist discovered her food sensitivities. I didn’t realize how much refined cane sugar was affecting me–a sugar high with higher heart rate and shallower breathing, followed by a sugar low tiredness–until I cut back and shifted my intake to predominantly low glycemic sweeteners.
As a cyclist and runner, I find it important to have a drink that combines something sweet and some protein after a workout. Research emerging from Indiana University and the University of Connecticut over the last few years indicates that chocolate milk has the optimal ratio of carbohydrates and protein to act as an excellent post-workout recovery drink. In fact, chocolate milk is as good or better than many of the name brand sport drinks with which you may be familiar. As a result of reading this research and my pleasant experience with low glycemic sweeteners, I decided to create a chocolate milk recipe that is free of cane sugar. I started with a recipe for homemade chocolate milk, and I adapted it to replace the cane sugar with agave nectar. Honey can be used in a pinch, but agave nectar really works best in this recipe for dissolving in the milk and yielding an almost marshmallowy flavor. While I occasionally have peanut butter and a “no sugar added” fruit juice instead, this Agave Chocolate Milk has become my go-to post-workout drink.
1 ounce water
1 level teaspoon cocoa powder
3 teaspoons agave nectar
9-10 ounces milk
At this point, you have a homemade chocolate syrup that can be used for other purposes in addition to chocolate milk (ice cream topping, dessert topping, etc.).
The next time your children ask for chocolate milk, surprise them with this homemade recipe, and they might not be bouncing off the walls after drinking it!
For those who avoid cow’s milk, I would be curious to know if this recipe works well with goat’s milk, coconut, almond, rice, or soy milk.