Chocolate Milk
- Total Time
- 10 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 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)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
258 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 9 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine sugar, salt and ½ 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 2
Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.
Tip
- Be sure to use unsweetened dairy alternatives. You can always stir in more syrup to taste.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Debby
How long does the syrup keep in the refrigerator?
Larry K
If you're not averse to having a bit of alcohol in your hot chocolate, the easiest way to instantly dissolve cocoa is to put the cocoa into your mug, then add a spoonful (or three) of any kind of booze--I like dark rum, but bourbon, coffee brandy, etc., will do just fine. No whisking or stirring vigorously necessary. Add milk and desired sweetener, nuke it in the microwave for 1 1/2 - 2 minutes (depending on size of mug), stir and enjoy.
monacake
One month.
Alan
Where have you been all my life? Note, once this cools to room temperature, it will not pour like syrup. Careful what container you store it in. Nevertheless, 15-30 sec in the microwave will make it pourable.
Mary Ann
Why would ANYONE ever buy chocolate syrup again after the first time making this recipe?!? It is fabulous for chocolate milk, hot cocoa, chocolate sundaes....
Edward in Paris
This is fabulous. I am a New Yorker living in Paris and have had a hard time finding chocolate syrup. This makes it simple; it’s easy and quick. One more thing I can make from scratch (which I love).
93209618
I always quadruple this recipe, increasing water by 4 Tbsp total, and store it in 2 reused TJs honey squeeze bottles, keeping one in the pantry for daily use and one in the fridge until the first is done. When I near the end of a bottle, I soak the bottle in hot water (as w/honey) to loosen it, and/or add milk to what's left and shake it. I use a heavy hand adding syrup to the milk. Perfect reward/replenishment after finishing a long run!
Mary D
So nice to be able to give my son chocolate milk without all the ultraprocessed stuff that is in most chocolate milk. My son drank every bit of it AND it’s probably the only NYT ‘s recipe that is actually faster than promised:)
arcane54
Thank you to SN for the double batch ingredients! I cleaned the saucepan with milk. 😉
Anabel
Is the consistency supposed to be pourable once refrigerated? Mine is not pourable, but still incredibly delicious! Thanks for any tips
Lark
This is PERFECT-not too sweet and incredibly rich. This puts store-bought chocolate syrup to shame. I love using this in coffee!
AnneMarie
I reduced the sugar to one-half cup. No kidding, this is delicious and easy to make. I haven't made chocolate milk yet, but it is terrific on ice cream.
Michele Ireland
The first time I made this, I followed the recipe. We thought the chocolate gave it a slightly lumpy texture. The second time, I used just cocoa powder, increasing to 2/3 cup. Simpler and much smoother. Delicious both ways.
arcane54
Oh. Wow. My new favorite afternoon pick-me-up. I’ll reduce the sugar next time but will otherwise make this again and again.
Suzy
OMG! I have died and gone to Heaven! Not sure any of this elixir will ever make it to chocolate milk, though - I ate several spoonfuls as soon as it was cool enough to put in my mouth. Agree with fellow commenter who asked why anyone would ever buy chocolate syrup again. Followed the simple recipe exactly as is. Fortunately, I have enough of the two chocolates to make this several more times, so I don't have to go out in the never ending rain for more.
mohamed Asaly
thank you for this recipe
Mallory
If you, like me, have a glut of maple syrup this season, you can substitute it for the sugar syrup. I heated up maple syrup with salt & a splash of water just until it was warm enough to melt the chocolate. Sooooo delicious!
Mary
Any thoughts on how much malt powder to add to make it chocolate malted syrup?
Jen
Incredible. I used (equal parts) cacao powder instead of cocoa powder. I drizzle it over ice cream or swirl it into cold milk. Works just as well for hot cocoa. And milkshakes, I imagine.
AR
Favorite additions: 1. Mushroom powder for silkiness and subtle depth. *No one ever detects it.* Add before heat stage. 2. Cinnamon oil, if adding spices like ginger, nutmeg, cinnamon. Found at Olive Nation. Burns your skin; use a dropper. 3. Chocolate extract i/o vanilla. 4. Carrageenan, a thickener extracted from seaweed: if your kids want your homemade to feel like store-bought. *shrugs* Or to replace or supplement... 5. Cream, butter, or cocoa butter. 6. Rum; but Larry K already got there.
SB
Double batch: 85 grams cocoa 300 grams sugar 1/4 tsp regular salt or 1/2 tsp kosher salt 1 fluid cup/ 237 grams water 56 grams unsweetened chocolate 2 tsp vanilla
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