Restaurants›Old Canal Smoke House›Chocolate Milk Recipe

Chocolate Milk Recipe

Inspired by Old Canal Smoke House

Time10m

Serves2

Make Chocolate Milk Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

2 cups whole milk2 tbs unsweetened cocoa powder2 tsp granulated sugar

Optional flavor and garnish

1 tsp Watkins vanilla extract1/8 tsp pinch of fine salt2 tbsp whipped cream1 tsp chocolate shavings or cocoa powder (for dusting)

Method

Base

Warm and dissolve cocoa

Pour 1/4 cup of the milk (reserve separately from the 2 cups listed) into a small saucepan over low heat. Whisk in the 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar until a smooth paste forms and no dry lumps remain, about 30–45 seconds. Keep the heat low to avoid scorching.

Combine with remaining milk

Add the remaining milk to the saucepan and continue to warm gently, whisking constantly, until the mixture is uniformly combined and reaches a sip-able temperature (about 140–150°F / 60–65°C) or steam appears at the edges, about 3–4 minutes. Do not boil.

Finish and taste

Remove the pan from heat. Stir in the pinch of fine salt and 1 teaspoon vanilla extract, then taste and adjust sweetness if desired by adding up to 1 more teaspoon sugar, stirring until dissolved.

Serve & garnish

Pour the warm chocolate milk into two mugs (about 1 cup each). If serving cold, allow the mixture to cool to room temperature, then refrigerate until chilled and serve over ice.

Top each mug with 1 tablespoon whipped cream if desired and sprinkle a scant 1/2 teaspoon chocolate shavings or a light dusting of cocoa powder over the top for garnish.

Serve immediately. Store any leftover chocolate milk in a covered container in the refrigerator for up to 2 days; shake or stir well before reheating or serving cold.