Chocolate Milk Recipe

Make chocolate paste

In a small bowl or measuring cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk vigorously until you have a smooth, lump-free chocolate paste. The hot water helps dissolve the cocoa and sugar so it blends evenly into the milk.

Warm slightly (optional)

If you prefer a completely smooth, well-dissolved mixture, warm the chocolate paste very briefly in the microwave (10–15 seconds) or over a small saucepan on low heat just until it's warm — do not boil.

Combine with milk

Pour the 2 cups of cold whole milk into a mixing pitcher or large glass. Add the vanilla extract and the pinch of salt to the milk. Pour the chocolate paste into the milk.

Mix thoroughly

Whisk vigorously for 20–30 seconds until the chocolate is fully incorporated and the milk is uniformly colored. Alternatively, use an immersion blender or a jar with a tight lid: seal and shake vigorously for 20–30 seconds.

Adjust and enrich

Taste the chocolate milk. If you want it sweeter, add more sugar 1/2 tsp at a time. For a richer mouthfeel, stir in the optional 2 tablespoons heavy cream until combined.

Serve

Pour the chocolate milk into a glass over ice if desired, or serve chilled. Store any leftovers in the refrigerator in a sealed container for up to 48 hours; shake or stir before serving as separation may occur.