Chocolate Milk
Cold milk stirred into a quickly warmed paste of cocoa, sugar and vanilla.
Photograph credit: Chocolate milk (image of chocolate milk on Wikidata Q13253) by stevepb · CC0 · Wikimedia Commons
Making Chocolate Milk
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Warm the cocoa, sugar, salt and water in a small pan over low heat for 3 minutes, stirring, until it forms a glossy syrup.
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Take off the heat and stir in the vanilla.
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Whisk in the cold milk until even. Pour into two glasses over ice if you like.
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Tips for Making Chocolate Milk
- Make the syrup first.
- Whisk, do not just stir.
- Chill the milk first for a colder drink.
- Taste and adjust the sugar.
Serving Suggestions
- Biscuits
- Sandwiches
- Brownies
- Toast
Storing & Reheating Chocolate Milk
Keeps in the fridge for 2 days. Shake before pouring.
Chocolate Milk Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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