Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Base
Milk & Ice
Optional Finishes
Method
Chocolate Base
Make chocolate paste
In a small heatproof bowl, combine 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar. Add 2 tablespoons hot water and whisk vigorously until smooth and fully dissolved to make a glossy chocolate paste with no lumps.
Adjust sweetness
Taste the paste and add a small pinch of salt and up to 1 teaspoon additional sugar if you prefer sweeter iced chocolate. Mix again until incorporated.
Mixing & Chilling
Combine with milk
Pour 12 fl oz cold whole milk into a large mixing container or cocktail shaker. Add the prepared chocolate paste and 1 teaspoon vanilla extract (optional). Close the shaker and shake vigorously for 15–20 seconds to fully combine and slightly froth the milk. If you don't have a shaker, whisk energetically with a fork or use an immersion blender for 10–15 seconds.
Prepare glass
Fill a 16 oz serving glass with about 1 cup of ice cubes. If using chocolate syrup, drizzle 1 tablespoon around the inside of the glass now for extra chocolate flavor and visual appeal.
Assemble
Pour the chilled chocolate-milk mixture over the ice, leaving a little room at the top for whipped cream if using.
Finishing
Top and serve
If desired, top with 2 tablespoons whipped cream and an additional drizzle of chocolate syrup. Serve immediately with a straw. Stir before drinking to remix any settled chocolate.