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.
- Serves: 8 persons
- 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)
Step 1Combine sugar, salt and 1/2 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.
Step 2Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.