Chocolate Milk Recipe

Make chocolate syrup

Place the unsweetened cocoa powder and granulated sugar into a small bowl or measuring cup. Add the hot water (about 2 tablespoons) and stir vigorously until a smooth, glossy paste forms with no lumps. This short paste ensures the cocoa disperses evenly in the milk.

Flavoring

Stir the pinch of salt and the vanilla extract into the cocoa paste. The salt brightens the chocolate flavor and the vanilla adds depth.

Combine with milk

Pour the 2 cups of cold (or room-temperature) whole milk into a medium pitcher or jar. Add the chocolate paste to the milk. Whisk briskly for 30–45 seconds until fully combined and slightly frothy. Alternatively, secure the lid on the jar and shake vigorously for 20–30 seconds.

Adjust sweetness and chill

Taste the chocolate milk and add more sugar if desired, whisking or shaking again to dissolve. If you prefer a colder drink, add a few ice cubes or chill in the refrigerator for 5–10 minutes.

Serve

Pour the chocolate milk into two glasses. If using, top each with a tablespoon of whipped cream and a sprinkle of chocolate shavings. Serve immediately.

Notes

For a richer version, substitute whole milk with 2% or half-and-half; for a lighter option, use skim or plant-based milk (almond, oat) but the texture and richness will differ. To make a larger batch, keep the same ratio: 1 cup milk to 1 tbsp cocoa and 1 tsp sugar.