Chocolate Milk Recipe

Make chocolate paste

Place the unsweetened cocoa powder and granulated sugar in a small bowl or measuring cup. Add the warm water and stir vigorously until smooth and lump-free, forming a thick chocolate paste. The warm water helps dissolve the cocoa and sugar so it blends evenly into the milk.

Combine with milk

Pour the 2 cups of whole milk into a medium pitcher. Add the chocolate paste to the milk and whisk briskly until fully combined and uniformly tinted. Alternatively, you can add the paste to each glass and then pour milk over it.

Add flavor and adjust sweetness

Stir in the vanilla extract and a pinch of salt. Taste and, if you prefer sweeter chocolate milk, stir in up to 1 teaspoon of chocolate syrup or an additional 1–2 teaspoons of sugar, mixing until dissolved.

Serve

If serving cold, fill glasses with ice cubes (optional) and pour the chocolate milk over the ice. For a chilled but not iced drink, refrigerate the combined milk for 15–20 minutes before serving. Stir briefly before pouring to re-distribute any settled cocoa.

Storage

Store any leftover chocolate milk covered in the refrigerator for up to 2 days. Stir or shake before serving, as some cocoa may settle.