Occasionally I get a hankering for chocolate milk. For health reasons, we don’t stock it, nor do we keep chocolate syrup in the house. But we do have cocoa and sugar. With a bit of googling and experimentation, I’ve perfected an easy homemade chocolate syrup recipe that I think is tastier than anything you can buy at the supermarket:
Ingredients: cocoa, sugar, whole milk
All the measurements depends on your own tastes, and I do it by eyeball (I like my chocolate milk extremely rich and chocolaty, so if you don’t like it like that then reduce the quantities). Start with a tall glass. Put in enough cocoa powder to fill about 1/8th of the glass. If you like it traditionally sweet than put in an equal amount of sugar. I like it a bit less sweet, so I put about 3/4th the same amount of sugar. Pour in a very little milk. This part takes some finesse - after pouring the little bit of milk, stir vigorously with a long handled spoon. If the consistency is like paste, then add a bit more milk and stir again. You want the consistency of a thick syrup, which is basically what you’re making. If you add all the milk at once, it won’t mix well and you’ll have chunks of cocoa. Once you have that syrup consistency, then you can fill the glass with milk and stir again, and you’ll get a perfectly smooth chocolate milk. And that’s it. Once you do it a few times it’s very easy and delicious - much more chocolaty than store bought chocolate milk.
A delicious little treat. If anyone tries it, let me know how you like it!
Turbinato sugar would add a very syrupy quality. Heat on the syrup wouldn’t do any harm either. Let it cool proceed as before. Drop of vanilla extract.
I understand your need for a quick chocolate treat tho’
I wonder if it would work with an artificial sweetener instead of sugar. I just got one that is an Allulose and Stevia blend and you use it in equal amounts to regular ugar. I’ll try it and get back to you, but don’t get your hopes up.
I’m not a drinker by any means, but I have a bottle of Smirnoff Marshmallow Vodka that makes for a really good addition to hot chocolate (at least if you’re making it with water, I’m not sure how well vodka goes with milk).
Nope. Even if I was a drinker, it just sounds gross (plus I don’t like, and am slightly allergic to, coffee). If it wasn’t for The Big Lebowski, I wouldn’t have even known there was cream in it.
Pour the OP’s chocolate milk into a quart-size freezer bag. Put the well-sealed quart bag into a gallon-size freezer bag with lots of ice and salt. Shake and/or massage it for about 15 minutes.
Back when I used to make milkshakes at home, I’d add that.
I also make a chocolate pie (like this) which is essentially just Cool Whip, cream cheese and chocolate, but I’ll add creme de menthe to it sometimes.
Back when chocolate didn’t give me a stomach ache, we used to regularly make a thick hot drink by mixing cocoa powder, sugar, and corn starch together and then slowly adding milk as it was heated. Stir continuously under thickening (doesn’t take long). Highly recommended. Good with cinnamon and maybe a dash of cognac.
I’ve been doing this for years to make hot cocoa in a mug. I use a heaping teaspoon of cocoa and a heaping teaspoon of sugar. Cocoa is sticky, so that’s probably 5-8 level teaspoons. Sugar is not sticky, so it’s about 2 teaspoons, or a bit less.
I nuke it for a minute, give it a stir, add a little less than a teaspoon of vanilla extract, then nuke it for another minute.
Awesome hot cocoa. It only dirties the mug you drink it from and a single spoon. (Measure the sugar before measuring the cocoa. Cocoa is sticky. Sugar isn’t. I use the same spoon to pour some vanilla extract into.)
I understand your need for a quick chocolate treat tho’
