Being a Mom In the Kitchen

The Better Chocolate Milk

Concerning Chocolate Milk:

I am a chocolate milk addict.  But I refuse to admit that it’s a problem.

Don’t get me wrong, I love the regular variety too. I tend to go on kicks; for a couple weeks I’ll want plain milk. Then I’ll suddenly only want chocolate milk. My husband is the same.

But did you know you can make your own chocolate milk syrup? That means you save money and you know what’s in it! It’s super easy and if you stay till the end I’ll tell you how to make an adult variety *wink wink*

What you’ll need:

Chocolate Milk Supplies


Medium pot (or saucepan, whatever you call it)


Sieve or strainer

1 cup Cocoa

1 ½ cups White sugar

½ tsp Salt

1 ½ cups Water

Plastic container, preferably with a nozzle

What to do:

So your going to put the water in the pot and put the heat to medium-high. Add the sugar and salt and whisk until dissolved. Now sift in the cocoa. I didn’t sift it the first couple times I made it then was confused as to why my syrup had lumps *hits self on the head* Duh!

Sift the cocoa in to avoid lumps in your syrup.

Sift the coca in to avoid lumps in your syrup.

Stir it all really good and keep stirring occasionally until it starts to boil. Watch it close because that will happen fast and violently.


Turn the heat down to keep it simmering and set the timer for 5 minutes. And stir constantly now.

After five minutes take the pot off the heat and let it cool. I leave the whisk in because it will get a bit of a skin on top by the time it’s cool but you can mix it back in before you pour it into your container.

Hot chocolate syrup

Once it has cooled give it a stir and pour into your container. Store it in you fridge and use about 2tbsp for a cup of chocolate milk. Or more. I go by colour, personally. Once the milk is a nice dark brown colour, I stop dumping in the syrup.

You can also add maybe 1/2 tsp of vanilla extract to get a really rich flavour, but it’s not necessary.

Now for the adult variety:

Instead of water, use coffee! It’s delicious because it still tastes like chocolate milk but it has just a hint of coffee flavour. Make the coffee really strong for more flavour.


Sorry, we’re you expecting an alcoholic version?

Well here’s one for you then. Make a cup of chocolate milk, add a shot of rum, and top it off with some pop (like Pepsi or Coke). Serve over ice! It tastes kinda like Kalhua. (I know, the pop part sounds weird but trust me, it works!)

Oh, and P.S. this syrup’s purpose doesn’t end at chocolate milk.  We also put it in smoothies and milkshakes, on ice cream, and occasionally in place of melting chocolate in baking recipes (although that’s not a smooth substitution because their viscosities are quite different).

Do you make your own syrup?  Will you now?

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