Chocolate Milk Recipe

Make chocolate syrup

In a small heatproof bowl or cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tablespoons) and whisk vigorously until a smooth, glossy chocolate syrup forms with no lumps. Stir in the pinch of salt and the vanilla extract to enhance flavor. Let the mixture cool slightly (1–2 minutes).

Combine with milk

Pour 2 cups of cold whole milk into a large glass or small pitcher. Add the prepared chocolate syrup to the milk. Whisk or stir briskly for 20–30 seconds until the chocolate is fully incorporated and the milk looks uniformly chocolate-colored. If you prefer a frothier texture, use a handheld milk frother or blender for 5–10 seconds.

Serve cold

Fill a serving glass with about 4 ice cubes (adjust to taste). Pour the finished chocolate milk over the ice. Taste and, if desired, adjust sweetness by stirring in a little more sugar or a splash of milk.

Optional garnish

Top with 2 tablespoons of whipped cream if desired and sprinkle with chocolate shavings or a dusting of cocoa powder for presentation.

Notes

For a richer drink, substitute whole milk with chocolate milk made from 2% or whole, or use half-and-half for a creamier texture. To make warm chocolate milk, heat the milk gently on the stovetop until steaming (do not boil), whisk in the chocolate syrup, and serve immediately without ice.