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I’ve always enjoyed cheese, yogurt, kefir, and ice cream. But not since childhood have I been able to embrace the drinking of large glasses of milk. Even as we began getting fresh unpasteurized cow and goat milk I resisted. Instead, I liked my raw milk cultured, especially in the form of milk kefir.

But one thing I have always embraced fully and lovingly is chocolate milk. Recently I’ve been making it by the pint when a craving strikes. Cocoa powder does not easily dissolve in ice cold raw milk, though, and we don’t keep chocolate syrup on hand, so I’ve devised a little work around using raw milk and (raw, if you wish) cocoa powder.

And sometimes, when I need a little boost, I add a few extra ingredients for added nutrition.

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McGr_Nourished Kitchen

Recipe and photos reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014)

When I first started Nourishing Days, about six years ago, there were only a handful of real food bloggers that I knew of on the internet. I watched some of today’s biggest real food blogs come out of complete obscurity. Things have changed a lot since then, including a lot of what this blog is about, but a few of the earliest, and most talented, bloggers are now some of the biggest names in the food blogging world.

Jenny McGruther is one of those names. There was a time, though, that Nourished Kitchen wasn’t in everyone’s bookmarks or Pinterest boards (as if I know what that means). I had the great privilege of “knowing” Jenny then, through our mutual love for real food and blogging.

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