1 cup chocolate milk (I use raw milk from a local farm)
1 cup heavy cream (I use raw cream from a local farm)
1-2 tablespoons of organic raw cacao for extra chocolate flavor
1/4 cup maple syrup
5 egg yolks
1 teaspoon cinnamon
1 teaspoon organic alcohol free vanilla
1- In a blender or Vitamix add in egg yolks, maple syrup, cacao, cinnamon and vanilla. Mix well.
2- Pour milk and cream in to a small pot and simmer on low heat, stir occasionally for about 5-7 minutes.
3- Add milk and cream into blender/Vitamix with other ingredients. Mix well.
4- Pour into custard cups (about 5-6) and place in large ceramic oven safe dish. Then add water to ceramic dish, only fill to where water covers bottom half of custard cups.
5- Bake at 325 for an hour. Let cool. Then chill in fridge for at least 4-6 hours before serving.