Make Chocolate Milk

Somehow, nothing is quite as refreshing, on a sunny day, or a day when you are in need of a chocolate fix! The taste is like no other, and when you blend it in a blender it becomes foamy and as good to look at as it is to taste.

Ingredients

Chocolate Syrup Milk Method

  • 8 fluid ounces (240 milliliters) milk
  • 3 tablespoons (52.5 grams) chocolate syrup
  • 1 drop of vanilla, banana or almond extract (your choice)
  • 1 teaspoon of cinnamon
  • Sweetener such as sugar, Stevia or artificial sweeteners, optional

Chocolate Powder Milk Method

  • 3 cups milk (whole or low fat)
  • 2 tablespoons cocoa powder
  • 2 tablespoons drinking chocolate powder
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Powdered Chocolate Milk Without a Blender Method

  • 1 cup cold milk
  • 1 ½ cups cocoa powder (high quality)
  • 1 ½ teaspoons sugar or Stevia or ¾ teaspoon of honey

Chocolate Milk from Real Chocolate Method

  • 3 cups (750 grams) whole milk
  • ⅓ cup (80 grams) water
  • ⅓ cup (65 grams) sugar
  • 6 ounces (175 grams) bittersweet chocolate, finely chopped or grated
  • ¾ cup (200 milliliters) cold milk

Steps

Chocolate Syrup Milk

  1. Pour the cold milk into a tall glass.
  2. Add the chocolate syrup. Alternatively, use 3 tablespoons of chocolate melted in 6 tablespoons of water. Stir well until the syrup is completely blended. Use a blender if you wand to create a foamy chocolate milk.
    • Alternatively, acquire a resealable container, such as an old clean jar or water bottle. The "POM tea" glasses you can buy in the supermarket work very well. Fill the container with the desired amount of milk and chocolate ingredients. Close the lid. Shake the container until the ingredients are fully mixed together. The outcome of this method is similar to using a blender, but allows for easier preparation and clean-up!
  3. Add flavoring of your choice. Add a good capful or two of vanilla, banana, or almond extract.
  4. Sprinkle a generous amount of cinnamon to your blend.
  5. Add sweetener, if desired. Adding some sugar, stevia or artificial sweetener is a nice way to jazz it up, but only if you wish.

Chocolate Powder Milk

  1. Pour the milk into a blender.
  2. Add the cocoa powder, drinking chocolate powder and powdered sugar. Pour in the vanilla extract.
  3. Blend everything together to combine. This will take around half a minute.
  4. Pour into the glasses for serving. Add garnish if wished, such as a sprinkling of cinnamon or nutmeg.
  5. Serve immediately. Any chocolate milk not consumed can be stored in the refrigerator in an airtight container for as long as the milk's use-by date.

Powdered Chocolate Milk Without a Blender

  1. Pour 1/4 cup of the milk into a microwave-safe container. Heat in the microwave for about 15 seconds, or until the milk is steaming.
  2. Remove from the microwave. Add the cocoa powder and sweetener of your choice to the microwaved milk. Stir in thoroughly, to ensure that there are no lumps.
  3. Pour the mixture into the serving glass. Fill with the remaining 3/4 cup of cold milk. Stir, then it's ready to serve.

Chocolate Milk from Real Chocolate

This version requires a fair bit of effort but the taste is worth it.

  1. Place the milk, water and sugar into a saucepan. Bring to the boil, then remove from the heat.
  2. Whisk in the chocolate.
  3. Blend well using a hand-held blender or a blender. With the hand-held blender, blend for about 1 minute; with a standard blender, whip using high speed for 1 minute.
    • Cover the top of the standard blender with a kitchen towel to let the steam escape safely.
  4. Cool the hot chocolate. Pour it into a suitable container and allow to cool. Transfer to the refrigerator to chill.
    • Be sure to cover the container, to keep the flavor pure.
  5. Make the chocolate milk. Remove the chilled hot chocolate mixture from the refrigerator. Pour in the additional cold milk.
  6. Blend using the hand-held or standard blender for 1 minute.
  7. Add some ice cubes to the glasses. Pour the chocolate milk into each glass for serving.



Tips

  • Even though it sounds good, don't add too much chocolate or it becomes really sweet.
  • Add more or less syrup according to your taste. If it has too much chocolate, try adding a little more milk. If there is not enough chocolate, add some more syrup.
  • Add chocolate powder into a pot that seals and add milk. Shake the sealed pot for 2-3 mins.
  • Another tasty idea: mix chocolate milk with syrup, add a few drops of vanilla extract, and a sprinkle of cinnamon.
  • For a different taste, add iced coffee cubes or instant coffee mix to the mixture.
  • If you do not like chocolate milk or if you're interested in trying another chocolate delight, try other flavored drink powders with chocolate and/or malt flavors.
  • You could put this in a pot and heat it up and you will have hot chocolate.
  • If there is no syrup, use one whole chocolate bar, which is approximately 3 tablespoons, and melt it in 6 tablespoons. Then add to milk.
  • Use cocoa powder (add by teaspoons until desired taste is achieved) and maple syrup instead of chocolate syrup.
  • If you have no syrup use hot chocolate powder mixed into a paste with some hot water. Pour the milk on top and stir - yum!
  • Chocolate milk syrup is highly recommended for best results. Chocolate powder is less desirable, because the powder does not always dissolve and may clump. However, it will usually dissolve well within a blender and for some, the powder that rises to the top and sinks to the bottom is part of the enjoyment of this drink.
  • For a vegan version use soy milk and make sure the other ingredients don't contain animal products ,such as dairy.
  • To make a healthier drink, use skim, soy, or 1% milk and lowfat syrup.[citation needed]

Warnings

  • Dark chocolate tastes distinctly different from milk chocolate, so check what you're using first!

Things You'll Need

  • Spoon
  • A blender to mix it if you want (or a POM bottle)
  • Glasses for serving
  • Airtight container if storing any in the fridge
  • Method 4
    • Medium saucepan, heavy-based

Related Articles

Sources and Citations

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