Chocolate Milk

By Genevieve Ko

Chocolate Milk
David Malosh for The New York Times
Total Time
10 minutes, plus chilling
Rating
5(280)
Comments
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Making chocolate milk from scratch is fast, easy and delivers a deep chocolate flavor. The base syrup here doubles down on chocolate, combining unsweetened cocoa powder with chocolate containing 100 percent cacao. Their bitter edge balance the sweetness nicely. The syrup is also quite versatile: Feel free to use it in coffee, cocktails and even soda water if that's your thing.

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Ingredients

Yield:8 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.

Tip
  • Be sure to use unsweetened dairy alternatives. You can always stir in more syrup to taste.

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Ratings

5 out of 5
280 user ratings
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Comments

Debby

How long does the syrup keep in the refrigerator?

Larry K

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.

monacake

One month.

JDR

It tastes just like Nesquik. If you want Nestlé taste with no preservatives, this is the way to go. It was good, I guess I just expected it to taste different than the powder.

Delia

This chocolate milk is so yummy but it makes a lot for a party good but for 1 or 2 people maybe half the recipe

AW

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.

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