The Benefits of Using Tallow in Your Cooking

The Benefits of Using Tallow in Your Cooking
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 
 
Have you ever heard of tallow? It's that random thing on a beef carcass that most people tend to overlook. But did you know that tallow, or rendered beef fat, is actually really useful in cooking? For moms who have food allergies in the house and are wanting to save a few dollars, tallow might just become your new cooking friend. In this blog post, we'll explore the many benefits of using tallow in your cooking and baking.
 
Tallow is a perfect substitute for butter or oil. It has a high smoke point, meaning it won't burn easily, and it has a neutral flavor, making it versatile for use in both sweet and savory dishes. Whether you're sautéing vegetables, frying chicken, or baking biscuits, tallow can be used as a healthy and flavorful alternative to other cooking fats.
 
Tallow is a great source of nutrients. It is rich in B vitamins, vitamin E, and minerals like iron, zinc, and selenium. These nutrients are crucial for maintaining a healthy immune system, strong bones, and optimal brain function. By incorporating tallow into your cooking, you'll be adding a nutrient boost to your meals that may be lacking in other cooking fats.
 
Tallow is an affordable option. Because it's a byproduct of the meat industry, tallow is often available at a cheaper price than other cooking fats. This makes it a cost-effective option for families who are looking to save money on their grocery bills. Plus, since tallow has a longer shelf life than other fats, you can buy it in bulk and store it in your pantry for future use.
 
Tallow is easy to make at home. If you're up for a DIY project, you can make your own tallow at home by slow-cooking beef fat until it melts down into a liquid. You can get the complete directions here. I promise they are super simple. Making your own tallow not only saves money, but it also gives you control over the quality and source of your cooking fat.
 
Tallow is environmentally friendly. Unlike vegetable oils, tallow is a sustainable and eco-friendly option for cooking. By using tallow, you're reducing your carbon footprint and supporting the use of a renewable resource. Plus, since tallow is a natural product, it doesn't contain any of the harmful chemicals or additives that can be found in processed cooking fats.
 
Tallow may be something you've never considered using before in your cooking, but it's worth the try. Not only is it a healthy and versatile cooking fat, but it's also affordable, easy to make at home, and environmentally friendly. By incorporating tallow into your meals, you'll be adding a nutrient boost and a unique flavor to your dishes. So go ahead, give tallow a chance – it may just become your new cooking staple.
 
 
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What do the milk labels mean?

What do the milk labels mean?
 
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 
 
A trip through the grocery store can be so confusing! So many labels anymore, on everything, but what do those labels really mean? Is the product really better or safer if it has a particular label? The past couple weeks I covered meat and eggs labels found in the store and break them down for you. This week I am covering milk labels. 
 
100% Grass fed –It means the animal has not been fed grain or grain byproducts and had continuous access to pasture during growing season. They are permitted to consume hay during the months grass is not growing (winter). This label is a challenge for dairy as meeting the nutritional requirements of the high producing cows on forage alone is difficult. 
 
RBST/hormone free – In 1994 a synthetic hormone was developed to boost cows milk supply called rBST. Today it is seldom used due to consumer demand, and the relatively low added return of milk, for the price of the drug. This label is highly controversial and not allowed in many states. 
 
Antibiotic free – This is a tricky label, as it is slightly miss leading. All milk is antibiotic free as far as residue. If a cow is given antibiotics for infection, her milk is dumped until the time residue is no longer found in the milk (withdrawal period). This label does not mean the cow producing the milk has never had antibiotics. So, it is essentially an extra label that means nothing. Pure marketing. 
 
Organic – In 2010 the regulations for USDA Organic became stricter. Currently, to be labeled organic, milk must come from cows fed feed of chemical fertilizers, pesticides or genetically modified plants, no added hormones or antibiotics. They mush have access to the outdoors throughout the year, pastured for at least 120 days per year, 30% of their diet from pasture grass. Cows also must have been in an organic environment for at least 12 months prior to the milk being sold as organic. Any cows given antibiotics must leave the herd within one year. 
 
Lactose free – This is a label that is growing in popularity due to the increase in people with food intolerances. Lactose fee milk or cheese or ice-cream, is dairy that has had the lactose taken out of it. Be aware however, lactose free does not mean dairy free! When dealing with dairy sensitivity, it may be the lactose or casein (2 proteins in found in dairy) causing issues. 
 
Ultra-pasteurized – This simply means the milk was heated to 280 degrees for a minimum of 2 seconds (compared to 161 degrees for 15 seconds for standard pasteurizing). This kills virtually all bacteria found in the milk, but also denatures many of the proteins and all enzymes. 
 
In many areas you can find small producers who will sell milk directly. Depending on the state you live in however, will determine how difficult it is to find and what you are able to buy. 
 
 
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Homemade canned Salsa

Homemade canned Salsa
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use for several canning recipes is tomatoes. I usually can salsa with many of the tomatoes. Its perfect for that side you forgot you needed to bring, or adding to chops or roasts. Making salsa is a simple process. 

For homemade salsa you will need (this will make approximately 3 quarts)
12 large tomatoes (approximately 1 cup each)
3 large onion
1 c vinegar (I like apple cider vinegar)
1 c Jalapenos chopped
½ c sugar
¼ c salt
¼ c cilantro (to taste)
4 cloves garlic
2 c corn (½ qt frozen)

I usually make 5 times the recipe and make as big of a batch as I can at one time. For the pot pictured the recipe is 3x. The smaller pot in the back will do 2x the recipe. 

You will need the following supplies:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Stock pot (I usually have at least 2)
Immersion blender (for smooth salsa texture)


Step 1. Quarter tomatoes and add all the ingredients to a big stock pot. Sometimes I don’t even quarter them. No need to remove skins or seeds. If you are using frozen tomatoes, just throw them in the pot. They will cook down and chop up as you stir the pot. 

Step 2. Add all the ingredients. As I harvest produce or find ingredients on sale, I will chop them up and freeze them in sizes I will need for the recipes. It makes the process so much faster. I also like to use fresh herbs if I have them on hand at the time (you will need about double the amount using fresh). Chop onions with a food processor saves your eyes and time too. Once everything is in the pot turn the burner on high and stir occasionally. 

Step 3. Stir the sauce and break up the chunks. I like to use my mix and chop for the first part to break up the big chunks. For a smoother sauce, use an immersion blender to blend everything together in the pot. 

Step 4. Once the sauce has boiled down to the correct consistency (this will be based purely on individual preference), pour into your cleaned and sanitized jars (running them through the dishwasher is an easy way to do this).

Step 5. Fill quart jars to ½ inch below the rim. 

Step 6. Run the rubber spatula up and down along the inside of the jar to remove any air bubbles. Add more sauce if needed. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com


Step 8. Fill your spare pot (or now empty pot) half way with hot water and bring to a boil. If you have the stove space you can actually start the pot of water when you start cooking your sauce in the beginning (this also saves time). 

Step 9. Place jars in the pot, and cover with a lid to help it come to a boil quicker.

Step 10. Once boiling, set your timer for 25 minutes, and let it continue to boil (this is called Water Bathing)

Step 11. After the 25 minutes have elapsed, pull the jars out and set them on a doubled over towel on the counter. Listen for a small “pop” of the middle of the lid dropping down. This indicates that the jar is sealed correctly (for one time use lids). Let the jars cool completely. Check seals, remove rings, label, then store in your pantry.

For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 


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Homemade Canned Spagetti Sauce

Homemade Canned Spagetti Sauce
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use for several canning recipes is tomatoes. I usually can spaghetti sauce with many of the tomatoes. It makes for quick meals in the winter months and the kids love it. Making spaghetti sauce is a simple process. 

For homemade spaghetti sauce you will need (this will make approximately 3 quarts)
1 large onion
1 clove garlic
12 large tomatoes (approximately 1 cup each)
6 beef bouillon cubes (or 3 pints beef/bone broth)
4 t basil
2 lg bay leaves
1t salt
1 t oregano
12 oz can tomato paste
Optional mushrooms

I usually 3-5 times the recipe and make as big of a batch as I can at one time. For the pot pictured the recipe is 3x. The smaller pot in the back will do 2x the recipe. 

You will need the following supplies:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Stock pot (I usually have at least 2)
Immersion blender (for smooth sauce texture)


Step 1. Quarter tomatoes and add all the ingredients to a big stock pot. No need to remove skins or seeds. If you are using frozen tomatoes, just throw them in the pot. They will cook down and chop up as you stir the pot. 


Step 2. Add all the ingredients. As I harvest produce or find ingredients on sale, I will chop them up and freeze them in sizes I will need for the recipes. It makes the process so much faster. I also like to use fresh herbs if I have them on hand at the time (you will need about double the amount using fresh). Chop onions with a food processor saves your eyes and time too. Once everything is in the pot turn the burner on high and stir occasionally. 

Step 3. Stir the sauce and break up the chunks. I like to use my mix and chop for the first part to break up the big chunks. For a smoother sauce, use an immersion blender to blend everything together in the pot. 

Step 4. Once the sauce has boiled down to the correct consistency (this will be based purely on individual preference), pour into your cleaned and sanitized jars (running them through the dishwasher is an easy way to do this).

Step 5. Fill jars to ½ inch below the rim. 

Step 6. Run the rubber spatula up and down along the inside of the jar to remove any air bubbles. Add more sauce if needed. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com

Step 8. Fill your spare pot (or now empty pot) half way with hot water and bring to a boil. If you have the stove space you can actually start the pot of water when you start cooking your sauce in the beginning (this also saves time). 

Step 9. Place jars in the pot, and cover with a lid to help it come to a boil quicker.


Step 10. Once boiling, set your timer for 30 minutes, and let it continue to boil (this is called Water Bathing)


Step 11. After the 30 minutes have elapsed, pull the jars out and set them on a doubled over towel on the counter. Listen for a small “pop” of the middle of the lid dropping down. This indicates that the jar is sealed correctly (for one time use lids). Let the jars cool completely. Check seals, remove rings, label, then store in your pantry.

For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 

Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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Homemade Pear Sauce without added Sugar

Homemade Pear Sauce without added Sugar
This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One of the things we were blessed with when we moved to our acreage was 2 pear trees! So of course I figured out how to make the most of them. One of the ways I found to use the pears and preserve them was to make pear sauce. Making pear sauce is a simple process. 

You will need:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Stock pot (I usually have at least 2)
Colander
Sieve/immersion blender/kitchen aid sieve attachment 
Pears

Step 1: Pick the pears while they are still green on the tree. This saves bruising when they fall off, and allows you to get the pears instead of the squirrels eating them all half way. Take them to a cool dark area and lay them out. I usually use an old sheet or boxes in the basement. Check on them every few days for those that are ripe. Mine turn from green to slightly yellow. 


Step 2: Once ½ to ⅔  are ripe that you (haven’t eaten), gently wash them up in the sink removing any bad spots. If you have the kitchen aid sieve attachment, you don’t need to core the pears. If not, peal, quarter, and core the pears. The sieve attachment is well worth the time saved. 

Step 3: Cook the pears. If you want to prevent darkening, dip pears in lemon juice or citric acid. I don’t mind the darker color, so I skip this step. When cooking I used my smaller pan that the colander fits into. This allows me to simply remove the pears, without having to fish them out of the water. Cook until the pears are soft and mushy. This is about 5 minutes. 

Step 4: Puree the pears by running them through the kitchen aid sieve, or using an immersion blender if you peeled and cord the pears. You could also use a food processor or blender


Any more white than this and you are loosing to much of the pear. Cook them a little longer to soften them. Peal and core should be the main thing you see coming out this end.

Step 5: cook the sauce down. Return the pear sauce to the stock pot, bringing to a simmer until desired consistency is reached. Stir the pot regularly to prevent sticking/burning the bottom. 

Step 6: Fill the jars! Fill hot jars leaving ½ inch headspace. 


Step 7. De-bubble the jars by running a long spatula or knife along the edge or the jar. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 


Step 8. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com

If the jar is too hot to grab you can use a lid tighter as shown to help.


Step 9. Place jars (pint or quart) in a hot water bath. Wait for boiling and then set the timer for 20 minutes. 


Step 10. Remove jars from the hot water bath and allow to cool completely. Check the lids to make sure the jars are sealed. Remove rings, label and store. For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 
 

Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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How to can tomato sauce

How to can tomato sauce

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

 

I love growing my own food. Part of growing all the food is not only eating it fresh in the summer, but preserving it for winter use. One vegetable we use for several canning recipes is tomatoes. I usually make a big batch of tomato sauce for cooking in the winter or make into salsa or spaghetti sauce if I run out before summer. Making tomato sauce is a simple process. 


You will need:
Canning jars
Canning lids
Canning rings
Jar Funnel
Long spatula or knife
Hot water bath
Big Stock pot
Sieve or Immersion blender
Tomatoes

 

Step 1. Pick the tomatoes or if you have them frozen pull them out of the freezer. Slice the tomatoes. I usually quarter them. No need to blanch or core, just throw them into the stock pot. 


 

Step 2. If the tomatoes are a bit firm, place them in a pot to steam for a bit. I have this nifty strainer that fits perfectly with my pot. My mom uses her big strainer and her big pot. Some people throw all the tomatoes in a pot and use an immersion blender to chop it all smooth. If you want that you can skip steps 2 & 3

 


Step 3. Run tomatoes through a sieve. Pictures 1 & 2 are how the rejects should look. Picture three the tomatoes are a bit firm yet and I’m loosing quite a bit of pulp, not just skin and seed.

Allow the juices to drop into a pot so they are ready to cook down. 

 

Step 4. Let the sauce cook down to the desired consistency. This step could take a while depending on how thick you like your tomato sauce. Just remember to stir the pot occasionally, so you don’t burn the bottom of the sauce. 

 

Step 5. Fill sterile jars leaving ½ inch head space. 

 

Step 6. De-bubble the jars by running a long spatula or knife along the edge or the jar. Wipe the rim clean. Do NOT forget this step. Jars with bubbles can explode in the water bath. Sauce on the rims will keep the jars from sealing properly. 

 

Step 7. Lids. Rinse the, one time use, canning lids in hot water. This is new compared to older lids which you needed to boil first. Then set them on the jar and attach the rings down. Do not over tighten the rings, a quick tight twist will do before you burn your fingers on the hot jar. 

 

If you are using reusable lids you will want to boil the seals and follow the instructions from the manufacturer. I purchased some from Tattler at www.reusablecanninglids.com

 

If the jar is too hot to grab you can use a lid tighter as shown to help.

 

Step 8. Place jars in a hot water bath. Wait for boiling and then set the timer for 20 minutes. 

 

Step 9. Remove jars from the hot water bath and allow to cool overnight. Check the lids to make sure the jars are sealed. Remove rings, label and store. For one time use lids, the bubble should be down and not pop up. For reusable lids, gently pick them up by the lid (it's terrifying the first few times), if the lid holds, the seal is good. 

 

Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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How to make taco seasoning at home

How to make taco seasoning at home


This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 


Have you looked at the back of those taco seasoning packets lately? One I recently looked at contained: Corn starch, maltodextrin, vegetable oil, silicon dioxide, citric acid, sugar, flavor. Many flavor packets also have MSG (mono-sodium glutamate). That’s not even the spices that just fillers! What is up with all that?!


Corn starch was ok. Citric acid and sugar I understood for preserving. But why the vegetable oil, silicon dioxide, and maltodextrin? MSG is a flavor enhancer that gets you addicted to the food. That pop, McDonald’s fries or ice cream you can’t put down? Yep there is MSG in there. MSG also can be an allergen for some. 


I was not ok with that. I didn’t even realize how much filler was in food seasoning until I started reading labels looking for food allergens. You would be surprised how much gluten and soy are in. 


The good news is I found a simple way to make taco seasoning at home without all the extra. Bonus is it has spices that are usually in the kitchen anyway. I mix it up in a batch about the size of the jar in the picture and use as we cook. We love tacos and Mexican food at our house, so it has never been old enough to begin caking. Just shake the jar before use and apply as much as desired.


For this recipe you will want to store it in an airtight glass jar. This will prevent it from caking better, especially if your spices live near the stove like mine. I can put two batches in my jar, but I layer them in so mixing is easier. I also add a little extra cumin, because my family likes it. 


Taco Seasoning

1 T chili powder 

¼ t garlic powder

¼ t onion powder

¼ t oregano

½ t paprika

1 ½ t cumin

1 t salt

1 t black pepper 

¼ t crushed red pepper



Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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Easy Gluten/Dairy Free Peanut Butter Chocolate Chip Cookies

Easy Gluten/Dairy Free Peanut Butter Chocolate Chip Cookies

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

Sometimes you just want something sweet right? I personally love cookie dough. It is my weakness. Peanut butter chocolate chip? I’ll eat the whole bowl if I’m not careful. I have been dairy and gluten free for a year now, and good cookies are difficult to come by. So when a friend shared their favorite flourless peanut butter cookie recipe with me, you bet I tried it! 

 

I waited until after the kids were in bed (they did not need that sugar anyway). Then mixed up a batch and actually baked ,most of them to see how they would hold up. Of course I sampled the dough, because how else are you going to make sure they taste ok? As with most peanut butter cookie recipes, it made a small batch, and that is ok, because my husband and I ate them all before the next morning. The cookies tasted fantastic, and held together!

 

Later, I started to make small personal sized batches of this, mostly for portion control for myself. Take one scoop of peanut butter, sugar (approximately the same amount as the peanut butter), and a splash of pure vanilla extract and mix it all together. Then add a handful of chocolate chips and mix once more. You can use coconut palm sugar instead of regular sugar for a healthier option. You can also adjust the sugar amount down, so it is not as sweet. 

 

Peanut Butter Chocolate Chip Cookies- Gluten and dairy free

1 cup peanut butter

1 cup sugar 

1 t pure vanilla extract

1 large egg beaten

1 cup allergen free chocolate chips

 

Preheat the oven to 350 degrees F.

Mix ingredients together and spoon onto a cookie sheet. Flatten slightly with a fork.

Bake for 10 minutes, until the edges are golden 

 

Personal Size Peanut Butter Dough

Equal parts peanut butter and sugar (or drizzle honey instead)

Splash of vanilla extract

Handful of allergen free chocolate chips.

 

Mix together and enjoy!

 

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Easy Dairy Free Hot Chocolate Mix

Easy Dairy Free Hot Chocolate Mix

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you. 

With winter rolling in early this year, I found myself wanting some hot chocolate after a blustery morning feeding all the animals. The kids 3 and 1 were all in favor of this idea to warm up. The problem? My 1 year old and I cannot have dairy and the only mix in the house had dairy. 


I could have made a batch on the stove like my mom used to do, but we did not need that much hot chocolate. So I started digging through my recipes to see if I could find one that I could alter. I found 2 buried in the recipe box. One for actual hot chocolate mix, the other to make stove top hot chocolate. The hot chocolate mix had way too much dairy to try and substitute out. The stove top hot chocolate however was simple and did not contain dairy until you made it. 


So I got busy and mixed it up, 6 parts sugar to 1 part cocoa powder. I added cinnamon and nutmeg, because I love them in hot chocolate. You could use coconut palm sugar if you wanted to make it healthier, but I did not have any on hand. I found one of my old swing top glass jars and started filling sugar, then cocoa, then the cinnamon and nutmeg. I filled the container until it was ¾ full and then closed the lid and shook it, to mix everything together.


I then heated a bit of almond milk and vanilla in a pan on the stove while the water kettle heated. Hindsight I could have heated everything together. The key is to have equal parts milk (or alternative) and water. Heat the milk until hot, but not boiling, stirring often, so the bottom does not burn or scald. I took 2 mugs and placed 1 T in each mug, then filled the mugs with the warm milk and water. Mix them well and done!


The 3 year old loved it right away. The 1.5 year old kept licking it like a dog, until he figured out how to drink it. He also loved it and barely let me drink any.


Hot Chocolate Mix - Dairy Free

6 Scoops sugar (can use coconut sugar or alternative if you desire)

1 Scoop Cocoa powder

Dash of cinnamon

Dash of Nutmeg


Fill an airtight container in layers, in the order given. When the container is ¾ full, tighten the lid and shake to mix.


To make the hot chocolate:

½ c water, ½ c milk alternative, 1 t vanilla

Heat milk alternative, vanilla, and water. Do NOT boil

Add 1 T of Coco mix.

Stir well and ENJOY!


Wanting a community to lean into? Join the FREE Courageous + Purposeful Mommas group! This community is for the Mommas, mommas to be, in the midst of raising, and kids grown, looking for tips on building your family up and providing for them through natural methods. Tips include: gardening, bulk buying, caning,/preserving, livestock, homesteading, and home remedies. Your family is precious, and this group is to help you gain the knowledge and tools to keep your family well and not reliant on outside professionals. Remedies and tips are easy and simple for the busy momma, time is precious after all, including pregnancy, birth, young kids, and illness. Trust your Momma gut again! This community offers the resources + community you need to help get started on your journey and prepare for whatever future you envision.

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