Chocolate Milk

There are two ways you can go about making chocolate milk at home. 1) Make your own chocolate syrup on the stovetop. 2) Just use cocoa powder and sugar. The first is indulgent and delicious but not really a quick fix. The second is more reminiscent of Nesquik and much faster. 

Our recipe calls for an immersion blender to mix everything together. It’s a method I’ve noticed on various blogs and, at first, didn’t think it’d be necessary. But the results are definitely superior. When you blend the milk with the cocoa powder mixture, you end up with a frothy, airy, chocolate milk that tastes more decadent than it actually is. 

Want more chocolate? Go. For. It. You can essentially “season” chocolate milk to taste. Start here, then adjust the sugar and cocoa powder as you see fit. The immersion blender makes it super easy. 

If you don’t have an immersion blender, you can blend the mixture in a regular blender. No blender? No problem. We’d recommend sifting together the cocoa powder and powdered sugar to avoid lumps. Then whisk the mixture into the milk until it’s combined. (It’ may take a little bit!)

Have you made this recipe? Let us know how you liked it in the comments below.