Chocolate Milk Recipe

Make a smooth chocolate paste

In a small bowl or measuring cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water (about 1 tablespoon) and whisk vigorously until you form a smooth, lump-free paste. The hot water helps dissolve the cocoa and sugar; if it seems too thick add up to another 1/2 teaspoon hot water.

Stir in the vanilla extract and a fine pinch of salt into the cocoa paste. Taste a small dab — the paste should be noticeably chocolatey and slightly sweet; adjust sugar by 1/2 teaspoon if you prefer sweeter milk.

Pour 2 cups of cold whole milk into a 2-cup measuring cup or pitcher. For a lighter version, substitute part or all of the milk with 2% or a plant milk; adjust sweetness to taste.

Add the prepared chocolate paste to the milk. To avoid lumps, first add about 2 tablespoons of milk to the paste and whisk to loosen, then pour that mixture back into the rest of the milk and whisk continuously until fully combined and smooth.

If you prefer a frothier texture, transfer the combined milk and chocolate to a blender and blend on low for 10–15 seconds, or use a handheld milk frother for 20–30 seconds. Alternatively, shake vigorously in a tightly sealed jar for 30 seconds.

Taste and adjust: if you want it sweeter, stir in additional 1/2 teaspoon granulated sugar until dissolved. If it tastes flat, add an extra pinch of salt or another 1/8 teaspoon vanilla.

Pour the chocolate milk into glasses. Top each serving with an optional dollop (about 1 tablespoon) of whipped cream and sprinkle with mini chocolate chips, shaved chocolate, or a light dusting of cinnamon if desired.

Serve immediately chilled. Store any leftover chocolate milk covered in the refrigerator for up to 2 days; re-whisk or shake before serving as separation may occur.