Chocolate Milk Recipe

Make a chocolate paste

Place the unsweetened cocoa powder and granulated sugar in a small heatproof bowl. Add the hot water and whisk until a smooth, lump-free paste forms.

Stir in the mini semisweet chocolate chips while the paste is still warm so they melt into the mixture. If needed, microwave the bowl in 10-second increments, stirring between, until fully combined.

In a small saucepan over medium-low heat, combine the whole milk and heavy cream. Warm the milk until it is steaming and small bubbles appear at the edges (do not boil), about 4–5 minutes, stirring occasionally to prevent a skin from forming.

Remove the saucepan from heat. Whisk 1–2 tablespoons of the warmed milk into the chocolate paste to loosen it, then pour the chocolate mixture back into the saucepan with the rest of the milk and whisk until fully incorporated and smooth.

Return the saucepan to low heat for 30–60 seconds, stirring, just to ensure everything is warmed through and the chocolate is fully melted. Do not boil.

Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness by adding up to 1 additional tablespoon of sugar if desired.

Pour the chocolate milk into two warmed glasses (about 1 cup each). Top each serving with a tablespoon of whipped cream and a sprinkle of chocolate shavings or cocoa powder if using.

Serve immediately while warm, or chill in the refrigerator for 1–2 hours and serve cold over ice for iced chocolate milk. Shake or stir well before serving if chilled.