Chocolate Milk Recipe
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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Chocolate milk
Method
Chocolate milk
Make chocolate paste
Place the unsweetened cocoa powder, granulated sugar, and pinch of salt in a small bowl or measuring cup. Add the hot water and whisk or stir vigorously until a smooth, slightly glossy paste forms with no lumps (about 20–30 seconds). Heating the water helps dissolve the cocoa and sugar and prevents grit.
Combine with milk
Pour the whole milk into a separate pitcher. Add the cocoa paste to the milk, then add the vanilla extract. Whisk briskly until fully combined and the mixture is uniformly chocolate-colored (about 30–45 seconds). If you prefer a frothier texture, use an immersion blender for 5–10 seconds or vigorously shake the mixture in a tightly sealed jar for 20–30 seconds.
Serve (hot or cold)
For cold chocolate milk: Fill a glass with ice cubes as desired, then pour the chocolate milk over the ice and stir once. For warm chocolate milk: Gently heat the combined mixture over low heat in a small saucepan, stirring constantly, until warm but not boiling (about 3–5 minutes). Do not let it simmer. Serve immediately.
Adjust sweetness
Taste and adjust sweetness if needed by adding additional sugar 1/2 teaspoon at a time, stirring until dissolved. If the chocolate flavor is too mild, add an extra 1/2 tablespoon cocoa dissolved in a teaspoon of hot water and mix in.
Storage
Homemade chocolate milk is best consumed immediately. You can store leftovers in a covered container in the refrigerator for up to 48 hours; shake or stir well before serving because cocoa can settle.