Chocolate Milk Recipe

Make cocoa paste

Place the unsweetened cocoa powder and granulated sugar in a small bowl or heatproof cup. Add the hot water (about 2 tablespoons) and whisk vigorously until a smooth, lump-free paste forms. Dissolving the cocoa and sugar first prevents graininess in the milk.

Combine with milk

Pour 2 cups of cold (or room-temperature) whole milk into a larger mixing glass or pitcher. Add the cocoa paste and whisk steadily until fully incorporated and the mixture is uniform in color. If using chocolate syrup, add it now and whisk to combine.

Season and flavor

Stir in 1 teaspoon of vanilla extract and a pinch of fine salt. Taste and adjust sweetness: add up to 1 more teaspoon of sugar or extra chocolate syrup if you prefer sweeter chocolate milk.

Serve cold

If you want cold chocolate milk, fill a serving glass with 4 ice cubes (optional) and pour the chocolate milk over the ice. Stir briefly and serve immediately.

Serve warm (optional)

To serve warm, heat the milk gently in a small saucepan over low heat until steaming but not boiling (about 3–4 minutes), whisking occasionally. Remove from heat, whisk in the cocoa paste, vanilla and pinch of salt until smooth, then pour into a mug and serve.

Storage: Refrigerate any leftover chocolate milk in a covered container for up to 2 days. Shake or stir well before serving, as some separation may occur.