Chocolate Milk Recipe
Make Chocolate Milk Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Flavor & Texture
Optional Garnish
Method
Prepare Chocolate Mixture
Make a smooth chocolate paste
In a small bowl or heatproof measuring cup, combine the unsweetened cocoa powder and granulated sugar. Add 2 tablespoons of the cold milk from the measured 2 cups and stir vigorously until a smooth, lump-free paste forms. This step prevents clumps of dry cocoa in the milk.
Warm and dissolve
Place the remaining milk into a small saucepan and warm over medium-low heat until it is hot but not boiling (steam rising, small bubbles forming around the edge), about 3–4 minutes. Remove from heat. Stir a tablespoon of the warm milk into the cocoa paste to temper it, then pour the paste back into the saucepan with the rest of the warm milk, whisking constantly until fully combined and smooth.
Finish & Serve
Stir in the vanilla extract and a pinch of fine sea salt. Taste and add up to 1 additional teaspoon sugar if you prefer sweeter chocolate milk. If you prefer cold chocolate milk, allow the mixture to cool to room temperature then chill in the refrigerator for at least 20–30 minutes, or pour over ice.
Pour the chocolate milk into two glasses (about 1 cup / 240 ml per serving). Top each serving with 1 tablespoon whipped cream if desired and sprinkle with chocolate shavings or a dusting of cocoa powder.
Serve immediately while hot, or refrigerated/over ice if you chilled it. Stir before drinking if settled.