Ingredients
Chocolate Syrup
- ¾ cup water
- 1½ cups granulated sugar
- ¾ cup Dutch-process cocoa powder
- 1 tablespoon vanilla extract
- ⅛ teaspoon sea salt
- 1 tablespoon light corn syrup
Chocolate Milk
- ¼ cup homemade chocolate syrup (cooled)
- 1 cup whole milk (or milk of choice)
Instructions
- Make the sugar base: Add the water and granulated sugar into a small pot and bring it to a boil over medium heat. This dissolves the sugar completely and prepares the base for the chocolate syrup.
- Add cocoa powder: Reduce the heat to low and sift in the Dutch-process cocoa powder to avoid any lumps. Whisk thoroughly to incorporate the cocoa into the sugar syrup for a smooth consistency.
- Flavor and thicken: Whisk in the vanilla extract, sea salt, and light corn syrup. Continue cooking on low heat for about 10 minutes, whisking often, until the mixture starts to thicken slightly. This step intensifies the chocolate flavor and improves the syrup texture.
- Strain and cool: Remove the pot from heat and strain the syrup through a fine mesh sieve to remove any remaining cocoa clumps. Let the syrup cool completely before using it to make the chocolate milk.
- Prepare the chocolate milk: Stir together ¼ cup of the cooled homemade chocolate syrup and 1 cup of whole milk (or milk alternative). Mix until fully combined and enjoy immediately or chill for a colder treat.
Notes
- Using Dutch-process cocoa powder results in a smoother, less acidic chocolate syrup with a rich flavor.
- The light corn syrup helps prevent crystallization, ensuring a silky syrup texture.
- Straining the syrup is important to achieve a lump-free drink.
- Adjust the amount of syrup to your preferred chocolate intensity.
- This chocolate milk can be stored in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
