Chocolate Milk
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup sugar
- ¼teaspoon kosher salt
- ½cup unsweetened cocoa powder, preferably Dutch-processed
- 3tablespoons unsweetened chocolate, chopped (1 ounce)
- 1teaspoon pure vanilla extract
- 8cups cold milk, or unsweetened dairy-free alternative (see note)
Nutritional analysis per serving (8 servings)
258 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 9 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar, salt and ½ cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you’re in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
- Step 2
Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.
- Be sure to use unsweetened dairy alternatives. You can always stir in more syrup to taste.
Private Notes
Comments
How long does the syrup keep in the refrigerator?
If you're not averse to having a bit of alcohol in your hot chocolate, the easiest way to instantly dissolve cocoa is to put the cocoa into your mug, then add a spoonful (or three) of any kind of booze--I like dark rum, but bourbon, coffee brandy, etc., will do just fine. No whisking or stirring vigorously necessary. Add milk and desired sweetener, nuke it in the microwave for 1 1/2 - 2 minutes (depending on size of mug), stir and enjoy.
One month.
I double the recipe with less sugar (a half cup instead). It’s so good and won’t last long as it tastes like fudge on its own.
I always quadruple this recipe, increasing water by 4 Tbsp total, and store it in 2 reused TJs honey squeeze bottles, keeping one in the pantry for daily use and one in the fridge until the first is done. When I near the end of a bottle, I soak the bottle in hot water (as w/honey) to loosen it, and/or add milk to what's left and shake it. I use a heavy hand adding syrup to the milk. Perfect reward/replenishment after finishing a long run!
So nice to be able to give my son chocolate milk without all the ultraprocessed stuff that is in most chocolate milk. My son drank every bit of it AND it’s probably the only NYT ‘s recipe that is actually faster than promised:)