Drink
Beef knuckle bone broth hot chocolate
Gelatinous knuckle broth instead of collagen powder, plus milk and cacao. Use a bland broth with no garlic, onion, or herbs so the drink stays chocolate-forward.
PrepPr15 minServesSrv1Ca:PCa:P1:1.2
Ingredients
Bland knuckle broth (makes extra for later)
- 3–4 pasture-raised beef knuckle bones
- Splash of apple cider vinegar
- Generous pinch of unrefined salt
- 1 organic carrot (Optional)
- Water to cover
Hot chocolate (1 mug)
- About 1 cup gelatinous knuckle broth (thawed if chilled)
- 2 tbsp maple syrup
- 1 tbsp organic cacao powder
- 1/2 cup raw milk
Directions
Broth
- Put knuckle bones in a heavy pot or slow cooker. Add carrot pieces if using.
- Add vinegar, salt, and enough water to cover the bones.
- Simmer on low 10 hours or more. Keep a gentle bubble, not a hard boil.
- Cool completely. Strain through a fine mesh strainer twice into jars.
- Refrigerate. Skim the solid fat from the top and save for cooking.
- The chilled broth should set like jelly. That gel is what you want for the drink.
Hot chocolate
- Warm the gelatinous broth in a saucepan until it liquefies at a simmer.
- Whisk in maple syrup and cacao until smooth.
- Pour into a mug. Stir in raw milk and serve.
Adapted from Mia K Hansen.
Original recipe
Nutrition Facts
Per serving (whole recipe makes 1 serving).
- Calories 303.4
- Total Fat 3.5g
- Saturated Fat 1.1g
- Polyunsaturated Fat 0.9g
- Monounsaturated Fat 0.9g
- Cholesterol 1.2 mg
- Sodium 1155.3 mg
- Carbohydrate 55.6g
- Fiber 13g
- Sugar 17.7g
- Protein 18.4g
- Calcium 202.7 mg
- Phosphorus 235 mg
- Ca:P ratio 1:1.2
- Vitamin A 9.9 mcg
- Vitamin C 91.5 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 8.7 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.5 mg
- Folate 29.7 mcg
- B12 0.6 mcg
- Vitamin K 0.7 mcg
- Copper 0.2 mg
- Zinc 0.9 mg
- Selenium 10.5 mcg
